HOMEBREW Digest #5690 Tue 01 June 2010

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  Shipping faucets overseas? [SEC=PERSONAL] ("Williams, Rowan")
  Sterilizing wood pieces for fermenter (Fred L Johnson)
  Donation (IT)" <stjones@eastman.com>
  Starter for Lacto in Berliner Weisse (David Lewinnek)
  Re: Homebrew Digest Donation (stevesveil-hbd)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Beer is our obsession and we're late for therapy! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * NOTE: With the economy as it is, the HBD is struggling to meet its meager operating expenses of approximately $3500 per year. If less than half of those currently directly subscribed to the HBD sent in a mere $5.00, the HBD would be able to easily meet its annual expenses, with room to spare for next year. Please consider it. Financial Projection As of 21 May 2010 Projected 2010 Budget $3505.65 Expended against projection $ 892.11 Projected Excess/(Shortfall) ($1395.93) As always, donors and donations are publicly acknowledged and accounted for on the HBD web page. Thank you Send articles for __publication_only__ to post@hbd.org If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we cannot reach you. We will not correct your address for the automation - that's your job. HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at http://hbd.org. LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go instead to http://homebrewfleamarket.com and post a free ad there. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req@hbd.org or read the HBD FAQ at http://hbd.org. JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning, and Spencer Thomas
---------------------------------------------------------------------- Date: Tue, 1 Jun 2010 13:24:05 +1000 From: "Williams, Rowan" <Rowan.Williams at ag.gov.au> Subject: Shipping faucets overseas? [SEC=PERSONAL] Personal Hi all, Does anybody know of a retailer who ships Perlick faucets to overseas brewers? I bought a Ventmatic faucet from Northern Brewer back in 2005 and I'm having no luck in finding a supplier who's willing to ship similar faucets and shanks to brewers in the antipodes?! Cheers, Rowan Canberra Brewers Australia - ---------------------------------------------------- If you have received this transmission in error please notify us immediately by return e-mail and delete all copies. If this e-mail or any attachments have been sent to you in error, that error does not constitute waiver of any confidentiality, privilege or copyright in respect of information in the e-mail or attachments. Return to table of contents
Date: Tue, 1 Jun 2010 06:44:42 -0400 From: Fred L Johnson <FLJohnson52 at nc.rr.com> Subject: Sterilizing wood pieces for fermenter On a side note, in my response to Mike's request for a method for culturing lactobacillus, I mentioned the article by Wee et al., "Pilot-Scale Lactic Acid Production via Batch Culturing of Lactobacillus sp. RKY2 Using Corn Steep Liquor As a Nitrogen Source", Food Technol. Biotechnol. 44 (2) 293298 (2006). In that article, the authors noted that steaming process for producing the wood hydrolysates for their experiments releases toxic compounds that were suspected to have retarded the ability of the lactobacillus to ferment. This may be pertinent to those of you who steam or boil your wood chips before adding them to your fermenter. I would recommend NOT adding the water in which the chips were boiled or steamed to the fermenter based on Wee's report. Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Tue, 1 Jun 2010 07:41:13 -0400 From: "Jones, Steve (IT)" <stjones at eastman.com> Subject: Donation I've made my donation. Note that if you select the Personal tab and select Gift, the server fund will receive more of your donation than with a standard donation. I like the digest format. There are dozens of places to go for chats and instant responses, but there is a lot of garbage on them that doesn't exist on the hbd (or brews n views, either). When people have to wait a day to see their post, and then another day to see responses, they tend to be more serious and civil. I would love to see the hbd return to its heyday of activity when the full 45K (or whatever) was filled every day. There were some great discussions, and many well-known and highly respected people participated. But isn't there a way we can continue all this with a different hosting paradigm? $3500 or so per year is a lot to provide what has basically become an archive of information. With all the hosting services out there I don't see a need to maintain our own server and t1 connection any longer. I realize that there are many more pieces to the puzzle than hbd, bnv, recipator, etc. but we should be able to come up with some way to provide 80-90% of the same services with only 10-20% of the cost. But it will take someone more creative than I to come up with it. Steve Jones State of Franklin Homebrewers Return to table of contents
Date: Tue, 1 Jun 2010 10:20:29 -0400 From: David Lewinnek <davelew at gmail.com> Subject: Starter for Lacto in Berliner Weisse Mike asks about a starter for a Berliner Weisse. I am a big fan of this style, and I make my Berliner Weisses differently from most of the published recipes out there. My method for Berliner Weisse is the "Four No's": No boil, No hops, No yeast, No problem. My method is to mash some grains (roughly 50-50 wheat and pils), then drain the mash into a fermenter. No boil, no hops. I let the fermenter cool to 85, then throw in a handful of raw, uncracked grains (in case the mash killed or damaged any bugs with heat), and keep the fermenter at around 85 degrees F for two weeks. I seal the fermenter with a dry S-shaped airlock stuffed with a cotton ball to allow oxygen transfer, but keep insects out. I have heard lactobacillus described as both a facultative anaerobe like brewer's yeast, and as a microaerophile which prefers low oxygen, high CO2 environments. I don't know which is correct, but I get plenty of sour from my cotton-ball-in-the-airlock method. As for temperatures, there is more agreement on 86F being the optimal temp for lacto growth, which helps the lacto dominate over the pediococcus and brettanomyces and saccharomyces that have probably been innoculated into the wort. My suggestion for Mike is not to worry about getting the lacto to take. If he keeps the conditions favorable for lacto (gravity under 1.035, temperature in the 80s), the lacto will grow. Return to table of contents
Date: Tue, 1 Jun 2010 12:56:35 -0700 (PDT) From: stevesveil-hbd at yahoo.com Subject: Re: Homebrew Digest Donation Just PayPal'ed $10 to cover me and a non-donor. Why? This group must know how to search the archives, The same stupid questions don't get re-asked time and time again! Just my 2 additional cents, Steve Seeley from Shingle Spring CA (Between Sacramento and Tahoe off HW50) Return to table of contents
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