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


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Contents:
  HSA ("A.J deLange")
  Peanut Butter (Brian Dougan)


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Date: Sat, 2 Jan 2010 09:03:26 -0500
From: "A.J deLange" <ajdel at cox.net>
Subject: HSA

I too would like to thank Calvin for his transcription.  I have a  
short list of other episodes which I haven't had time to listen to.  
I'll give it to you at the January meeting.

I took a slightly different message away from the show and that is  
that the effects of exposing hot wort to oxygen are minimal compared  
to the effects of exposing beer in the package to oxygen especially if  
the beer is stored warm. I have always taken the position that if  
exposure of the wort to oxygen were undesirable then the swan-neck  
sinks at the output of the lauter tuns would disappear and perhaps  
they have but I have personally seen such a sink at  Pilsner Urquell.  
I posted here many years ago that if wort oxidation were part of the  
profile of PU, that I wanted it in my Pils too.

In my own brewing I am not particularly careful about protecting the  
wort from air but I don't go out of my way to aerate it either. OTOH,  
once the beer enters the fermenter it never touches air again until  
it's in your glass. The fermenter is always at positive CO2 pressure  
as are the kegs into which the beer is counterpressure filled.  When  
the keg is pressurized with CO2 the CO2 displaces steam so there is  
very little, if any, residual air in the keg. The kegs are exposed to  
room temperature for only as long as it takes to fill them and they  
the goe into a cooler between 34 and 38 F for the rest of the beer's  
life. This seems to work. I enjoy some beers for a year or more. Even  
wheat beers are quite good (if not as good as they are for the first  
couple of month's) for over a year treated this way. The beers are  
also protected from light, of course, and I don't know whether this  
has anything to do with it.


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Date: Sun, 3 Jan 2010 20:45:35 -0600
From: Brian Dougan <dougan.brian at gmail.com>
Subject: Peanut Butter

Thinking of working up a peanut butter stout, anyone tried one of these
before?

 -Brian


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