HOMEBREW Digest #5378 Thu 24 July 2008

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  Lead in glass carboys? ("Chris Williams")
  RE: The Cost of Brewing a Batch of Beer ("Doug Moyer")
  Re: Brew pub in seattle ("Dave Larsen")
  Re: Grain Mill Gaps (stencil)
  Re: Hefeweizen yeast experiment (stencil)

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---------------------------------------------------------------------- Date: Thu, 24 Jul 2008 08:44:45 +0200 From: "Chris Williams" <chwilliams at gmail.com> Subject: Lead in glass carboys? My wife pointed out that all of our glass carboys were made in Mexico, which has been known for exporting glass products with significant amount of lead in them. A short, non-scientific survey of LBS in the Portland area yielded a 100% rate of Mexican manufactured carboys; calling around to my friends yielded 95%. Do we have anything to worry about here? Any ideas on how to test the carboys and/or the beer? thanks, Chris Return to table of contents
Date: Thu, 24 Jul 2008 09:42:19 -0400 From: "Doug Moyer" <shyzaboy at yahoo.com> Subject: RE: The Cost of Brewing a Batch of Beer Dave Larsen sez: ================================ On a related subject, that statement kind of got me thinking about the actual cost of a batch of beer. Not only do you have to factory in the rising cost of grain and hops, you also have to consider equipment, such as, for me, a conical fermenter, temperature controller, refrigerator, two stainless-steel pots, mash tun, kegs, kegerator, regulator, and so on. All that has to be added to each batch of beer ================================ I must respectfully disagree. The cost of the equipment is the price of my hobby. The cost of the ingredients is the price of my beer (my time is "free"...) I don't need all of that equipment to make beer. I have it because building homebrewing equipment amuses me. (You should see my control panel with the PID controllers, SSD relays, float switch indication, control for the pumps, solenoid valve control, etc.) At least my hobby doesn't cost as much as my brother-in-law's obsession with guitars and amps and effects and sound boards and recording devices... (That said, I just bought a small chest freezer for a glycol reservoir for chilling my conical. Hopefully I can test it out with a new batch the weekend of the 2nd...) Brew on! Doug Moyer Troutville, VA Star City Brewers Guild: http://www.starcitybrewers.org Pictures of the beer I've been drinking: http://www.flickr.com/photos/shyzaboy/sets/72157603460612903/ Return to table of contents
Date: Thu, 24 Jul 2008 08:31:34 -0700 From: "Dave Larsen" <hunahpu at gmail.com> Subject: Re: Brew pub in seattle > Dave Larsen talks about a Seattle brew pub... > > Ok Dave, out with it! What brew pub was it? > Sorry, I'm not one to bash a company online. I know that that is the way of the Internet, but it is not my way. I wouldn't bash them when I talked about it on my blog either, even though people asked me to. Needless to say, it was a brewpub in west Seattle. Dave Tucson, AZ http://hunahpu.blogspot.com/ Return to table of contents
Date: Thu, 24 Jul 2008 20:16:34 -0400 From: stencil <etcs.ret at verizon.net> Subject: Re: Grain Mill Gaps On Thu, 24 Jul 2008 00:33:47 -0400, in Homebrew Digest #5377 (July 23, 2008) LANCE HARBISON wrote: > >Stencil has made mention [ ... ] > I couldn't help but wonder what >his efficiency was. 34 (60-40 wheat/pils) to 31 (porter w/ much SpecialB and 120L crystal) point-gallons per pound. I don't track efficiency because I have no faith in the published data: my storage is cool and reasonably hermetic but there's no way my malt is a fresh as when CMC or Franco-Belges did their testing. As it is, my yield figures depend on wort volume measurements that are precise to maybe a quart in 8 gallons (3%) and SG's that I can read to within maybe a point - another 2 or 3 percent. So for me, extract efficiency means about as much as CAFE numbers when I monitor miles per gallon. FWIW, I suspect my yield is achieved as much by the practice of overnight soaking of the mash as by the fineness of the grist. The two-pass technique is employed with the principal goal of retaining maximum husk integrity while getting good separation from the kernel, with an eye to the lauter bed. As to the astringency issue, only time and Jason's experiments will resolve that. gds, stencil Return to table of contents
Date: Thu, 24 Jul 2008 20:34:17 -0400 From: stencil <etcs.ret at verizon.net> Subject: Re: Hefeweizen yeast experiment On Thu, 24 Jul 2008 00:33:47 -0400, in Homebrew Digest #5377 (July 23, 2008) Mike Maag wrote: > >[ ... ] >The dry yeast had only a very slight banana and clove taste. It was good, >refreshing, but only enough phenols to give it a slightly tart tang. It had >much more character than an American Wheat, but that is not saying much. >If 3068 is too banana & clovey for you, you might like it. > A comparison with the Fermentis Safbrew WB-06 dry yeast is strongly urged. Pitched to a 1050 wort derived of 60/40 wheat to pils, at 68F it performed spectacularly well. A starter was used: one sachet sprinkled on 1/2 pint canned wort, fed a full pint of wort 24 hours later, pitched 12 hours later. A third wort now sits on the original yeast cake, and the aromas are as strong and clean as with the first. NAJASC. One caveat: It drops very bright and flocs very densely and considerable effort is needed to swirl up the sediment to achieve a "mit hefe" pour. Simply rolling the bottle on a bar towel is not enough. gds, stencil Return to table of contents
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