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


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Contents:
  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


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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/ 




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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/


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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



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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



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