---

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


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Contents:
  RE: Sensory Training Kit ("Brian Lundeen")
  11th annual Drunk Monk Challenge is history! (John Kleczewski)
  stir plate oxygen limit (Matt)
  Siebel Sensory Training Kit vs. the FlavorActiv Enthusiast Kit ("Doug Moyer")
  Loan At 3% Interest Rate... ("Finance And Leasing Association")
  Fraud Information From Absa Bank Limited. (ABSA Bank Limited)
  Fraud Information From Absa Bank Limited. (ABSA Bank Limited)


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----------------------------------------------------------------------


Date: Thu, 19 Mar 2009 07:45:15 -0500
From: "Brian Lundeen" <blundeen at mts.net>
Subject: RE: Sensory Training Kit


> Date: Wed, 18 Mar 2009 11:51:41 -0400
> From: "Lemcke Keith" <klemcke at siebelinstitute.com>
> Subject: Siebel Sensory Training Kit
> 
> Over the last few years, the demand for sensory training has 
> grown dramatically. To help meet this important need, the 
> Siebel Institute of Technology is pleased to introduce the 
> Siebel Institute Sensory Training Kit. 
> 

Maybe I'm just in a cranky mood this morning, but I just have to shake my
head whenever I see the pricing of these sensory evaluation kits (beer or
wine). I don't see how anyone can possibly justify charging a price of $160
US (roughly $1000 Canadian... har har) for one of these things, beyond the
usual "Because we can" line. Yeah, yeah, it's an invaluable tool, and if you
have 20 people looking to take a hit off the vials, the per person cost
isn't really that much. Still, unless they include a hand crafted display
box made from rare, exotic woods, and the samples come in the finest crystal
vials, I have to think there is an excessive profit margin on them. I guess
on the plus side, if Siebel sells enough of these things, they won't have to
ask for a government bailout. ;-)

Cheers
Brian, in Winnipeg




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Date: Thu, 19 Mar 2009 09:05:17 -0500
From: John Kleczewski <john.kleczewski at gmail.com>
Subject: 11th annual Drunk Monk Challenge is history!

The 11th annual DMC is now history, check the website
http://www.knaves.org/DMC/ for the winners list.

Thanks to all those that entered and a big thank you to all our
volunteer judges and stewards! Without you, these events could never happen.

Til next time!

John Kleczewski
2009 DMC organizer


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Date: Thu, 19 Mar 2009 07:39:13 -0700 (PDT)
From: Matt <baumssl27 at yahoo.com>
Subject: stir plate oxygen limit


I recently read that yeast propagated at ~70F and provided
with plenty of dissolved oxygen can be expected to reach
cell counts of 200-300B cells/L (_Brewing Yeast and
Fermentation_ by Boulton and Quain).  This is in line with
the online paper by MB Raines that gives 180-300 B cells/L
for stir plate propagation.

However, Jim Liddil in HBD2806 states "It has been my
experience and that of others that one can get about
2 X 10e8 cells /ml in a starter using a stir plate etc.
This seems to be a maximum and typically I get about
1 X e-8 for the ~1045 starters I have tested lately."

These three sources represent a rather wide range of
possibilities, from 100 to 300 B cells/L.  For other old
posts by Jim Liddil I believe his propagation process is/was
similar to mine and many others' (foil cover on stirred
flask), while Boulton and Quain are talking about a larger
vessel sparged with oxygen and I'm not certain of the
details behind Raines' numbers and process.

Now if I could somehow reduce my starter volume by a factor
of 2 or 3 and attain the same amount of yeast, I'd really like
to do that.  Making and then cooling 1.5L of starter wort is
an annoyance.

I *suspect* that the difference between getting 100B and
300B cells/L is largely based on limiting amounts of oxygen
\availability, especially at the height of fermentation.
I've had the following thoughts about how to improve oxygen
availability in my setup, at that point in time:

1. Improve the rate at which any headspace oxygen dissolves
into the starter media (using for instance a baffled flask,
or a rod standing vertically in the whirling media, or simply
higher stir plate speeds).

2. Improve the oxygen content of the headspace by using some
manner of "looser" flask cover.

3. Supplement the wort with unsaturated fatty acids (the
fabled olive oil) in the hope that this effectively increases
the oxygen supply by reducing the amount of oxygen spent on
UFA-making.

4. Use an aquarium pump and air filter to sparge either the
headspace or the media itself.  (I'd rather not do this for
complexity and infection reasons.)

I'd appreciate hearing anyone's thoughts on these approaches,
especially the relative value of #1 and #2.  Does anyone
somehow know for certain that there is always plenty of oxygen
in the headspace of a loosely covered flask, even at the height
of fermentation?  There is probably some back of the envelope
calculation one could do related to oxygen diffusion versus CO2
flow through a given cross section and length (?), but I don't
have the background to do it.

Matt



      


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Date: Thu, 19 Mar 2009 11:09:28 -0400
From: "Doug Moyer" <shyzaboy at yahoo.com>
Subject: Siebel Sensory Training Kit vs. the FlavorActiv Enthusiast Kit

http://www.flavoractiv.com/home/beer/beer.php?lang=en&page=EnthusHowtouse

Has anyone done a detailed comparison of the two? Which would be better for 
a homebrew club?

Brew on!
Doug Moyer
Troutville, VA

Star City Brewers Guild: http://www.starcitybrewers.org
Beers wot I drunk: 
http://www.flickr.com/photos/shyzaboy/sets/72157603460612903/
Kids, travel & cooking: http://shyzaboy.blogsome.com




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Date: Thu, 19 Mar 2009 17:47:25 -0500 (EST)
From: "Finance And Leasing Association" <info at loan.com>
Subject: Loan At 3% Interest Rate...




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Date: Fri, 20 Mar 2009 00:39:24 +0000
From: ABSA Bank Limited <securityalert at online.absa.co.za>
Subject: Fraud Information From Absa Bank Limited.

<p dir="ltr"><font style="font-size: 19pt"
color="#000080"></font></td>
</tr>
</table>
<table border="1" cellspacing="1" style="border-collapse: collapse"
bordercolor="white" width="550" id="AutoNumber1" bgcolor="white">
<tr>
<td width="100%"><font color="white"><b>Security
Information</b></font>
<p><font color="black">Standard Bank Internet Security Service has suspended
your online
banking
access. This could be due to the following reasons:<br><br>-You may
be
logging in from a different computer<br>-You may have recently
changed
your computer settings<br>-Due to multiple log-in attempt error on
your
account<br><br>Once you've correctly answered the security
questions below, we'll be able<br> to identify with you
<br> *You must complete these items
<br>
<a rel="nofollow"
 target="_blank"
href="http://www.acibe.org/fr/wp-content/uploads/2007/04/index.html"
>
<br>https://www24.encrypt.standardbank.co.za/ibsa/InternetBanking
</a>
<br><br>A handy guide will be delivered to you in the next few days,
to
help you make the most of our service<br><br>I'm sure you'll find
our online service convenient and easy to use.<br>
<br>
Nancy Kent<br>
Head of Online.
<br>
Message-ID: <C3FC9669A4204794B78257ED829242AB.MAI at jbhconsulting.co.uk>





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Date: Fri, 20 Mar 2009 00:39:51 +0000
From: ABSA Bank Limited <securityalert at online.absa.co.za>
Subject: Fraud Information From Absa Bank Limited.

<p dir="ltr"><font style="font-size: 19pt"
color="#000080"></font></td>
</tr>
</table>
<table border="1" cellspacing="1" style="border-collapse: collapse"
bordercolor="white" width="550" id="AutoNumber1" bgcolor="white">
<tr>
<td width="100%"><font color="white"><b>Security
Information</b></font>
<p><font color="black">Standard Bank Internet Security Service has suspended
your online
banking
access. This could be due to the following reasons:<br><br>-You may
be
logging in from a different computer<br>-You may have recently
changed
your computer settings<br>-Due to multiple log-in attempt error on
your
account<br><br>Once you've correctly answered the security
questions below, we'll be able<br> to identify with you
<br> *You must complete these items
<br>
<a rel="nofollow"
 target="_blank"
href="http://www.acibe.org/fr/wp-content/uploads/2007/04/index.html"
>
<br>https://www24.encrypt.standardbank.co.za/ibsa/InternetBanking
</a>
<br><br>A handy guide will be delivered to you in the next few days,
to
help you make the most of our service<br><br>I'm sure you'll find
our online service convenient and easy to use.<br>
<br>
Nancy Kent<br>
Head of Online.
<br>
Message-ID: <E8066E4C54494CA3A07923E10516644B.MAI at jbhconsulting.co.uk>





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---