HOMEBREW Digest #584 Mon 25 February 1991

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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Rob Gardner, Digest Coordinator


Contents:
  UNSPECIFIED BY SENDER (DAVE BEEDLE                  )
  Request for HBD (N_CARLSON)
  request to be added to the mailing list. (Jesse R. Buckley, Jr.)
  Philadelphia Brew-fans (STAFINIAK)
  Stuck Fermentations, O2 content, and MY working answer (S94TAYLO)
  Lagering (Norm Hardy)
  Drum Tap Redux (Martin A. Lodahl)
  Heat Exchanger Pump (Martin A. Lodahl)
  Filtered Air (Martin A. Lodahl)
  Sterilizing your immersion wort cooler (S94TAYLO)

Send submissions to homebrew%hpfcmi at hplabs.hp.com Send requests to homebrew-request%hpfcmi at hplabs.hp.com [Please do not send me requests for back issues] Archives are available from netlib at mthvax.cs.miami.edu
---------------------------------------------------------------------- Date: 22 FEB 91 08:34 -00 From: DAVE BEEDLE <DBEEDLE at ILSTU> Subject: UNSPECIFIED BY SENDER Hi all! Welp, its time I jump into the homebrew game. As soon as I get a fermenter, etc, I'll be ready to go! A few questions first, though... I plan on buying a stock pot as a brewkettle. Enameled, I've heard, is good but I've also seen a "ceramic-on-steel" pot which is a whole lot cheaper. Would the ceramic on work just as well or are wierd critters going to jump out of it and kill my beer? Two...I've noticed "dry" bottles (those that dry beer come in) are a different shape and seem to be made of a thinner glass. Is there any reason not to use these? Three...Seirra Nevada Pale Ale is one of my favorites. Is there a fairly easy recipe which approximates SNPA? or what might I experiment with to try to get it? Thanks! TTFN - -- Dave Beedle Office of Academic Computing Illinois State University Internet: dbeedle at rs6000.cmp.ilstu.edu 136A Julian Hall Bitnet: dbeedle at ilstu Normal, Il 61761 Return to table of contents
Date: Fri, 22 Feb 1991 10:31:28 EST From: N_CARLSON at UNHH.UNH.EDU Subject: Request for HBD Rob Gardner: I would like to receive Home brew digest as I have just received an account here on the mainframe at the University of New Hampshire. My address is N_CARLSON at UNHH.UNH.EDU .I pray this message gets to you as this e-mail stuff is new to me. If I sent it to the wrong address please let me know. Thanks alot and may the hops be with you. Noel C. Carlson Return to table of contents
Date: Fri, 22 Feb 1991 12:41:40 EST From: buck at sct60a.sunyct.edu (Jesse R. Buckley, Jr.) Subject: request to be added to the mailing list. Please add me to your mailing list. - -- -Buck (buck at sct60a.sunyct.edu) "So this is a leap second?" -- Me at 6:59:60 pm on Mon Dec 31, 1990 Return to table of contents
Date: Fri, 22 Feb 91 12:52 EST From: STAFINIAK at hermes.psycha.upenn.edu Subject: Philadelphia Brew-fans Home-brew contest at the Dock Street Brewing Co. March 24 at 2 p.m. winner will become one of the brews on tap at the Two Logan Square pub 4 categories judged - pilsners, pale ales, stouts and fruit beers to enter, bring 6 bottles to Dock Street by noon March 23 - $5 entry fee for registration forms call 546-8862 proceeds go to MADD Michael Jackson will conduct a tutored tasting of brews at the University of Pennsylvania's University Museum on April 13 at noon, 2, 4, and 6 p.m. Tix. $20 and can be purchased in advance (215-898-9451) or at the door. Return to table of contents
Date: Sat, 23 Feb 91 09:38 EST From: <S94TAYLO%USUHSB.BITNET at CUNYVM.CUNY.EDU> Subject: Stuck Fermentations, O2 content, and MY working answer I agree with Brian Olson (HBD #582) that these problems are caused by low O2 in the wort. The easiest way I have found is to drop your cooling water (I use a 2.5 gallon bottle of artesian water that has been cooled to near freezing) through a funnel into the primary. The water splashes about merrily and gives it plently of time to pick up oxygen. This is followed with pouring the wort (remember it should by somewhat cooled, since boiling hot wort can hold almost NO oxygen) into the fermenter to mix with the cooling water. I have brewed about 10 batches like this and all the ferments have been complete. Admittedly, I once brewed a heavyweight barley wine that took a pitstop halfway through the ferment, but that was before I started working with this method. A quick note about cooling with ice. As sterile as it might be, ice contains almost no oxygen either, losing it all in the process of freezing. This may also contribute to a stuck ferment. Give it a shot. Al Taylor Uniformed Services University School of Medicine (just a first year!) Bethesda, MD s94taylo at usuhsb.bitnet Return to table of contents
Date: Sat, 23 Feb 91 13:14:00 PST From: polstra!norm at uunet.UU.NET (Norm Hardy) Subject: Lagering A question was raised about lagering. Since the word means "to store" one must imply that the beer has finished or just about finished fermenting. The storage could be considered in the secondary or the bottle or keg. Personally, I see no value of lagering for more than a month before bottling. Then, and this takes patience, I let the bottles remain at the lagered temperature until they are consumed. Sometimes I run out of fridge space, so the basement floor has to suffice. With the Hunter Airstat hooked up to the fridge, here is a typical lager: Primary: 65 - 48f - 53f for 3-4 weeks. The raise up to 53 takes place during the last 4-5 days (diacetyl rest) Secondary: 48 - 38f for 2-4 weeks. Bottling: 44f or thereabouts. Trying not to shock the yeast, I change the temperature a maximum of 4-5 degrees a day. Carbonation has always been satifactory, with enough time in the bottle. Norm Hardy Return to table of contents
Date: Wed, 20 Feb 91 8:29:26 PST From: Martin A. Lodahl <pbmoss!malodah at decwrl.dec.com> Subject: Drum Tap Redux In HBD 581, I wrote, about a faulty drum tap: > I finally disassembled the tap by forcing aside the turn-stop rib > and turning out the stem. If anyone knows a better way to do this, > I'd love to hear it. To keep the cap in place, I used a drop of > cement, and reassembled. No trouble since. I spoke too soon. The trouble now seems to be that the little soft plastic cap that provides the seals on the tap has hardened and cracked. Does anyone know where I can get a replacement cap? = Martin A. Lodahl Pacific*Bell Staff Analyst = = malodah at pbmoss.Pacbell.COM Sacramento, CA 916.972.4821 = = If it's good for ancient Druids, runnin' nekkid through the wuids, = = Drinkin' strange fermented fluids, it's good enough for me! 8-) = Return to table of contents
Date: Wed, 20 Feb 91 11:08:48 PST From: Martin A. Lodahl <pbmoss!malodah at decwrl.dec.com> Subject: Heat Exchanger Pump In HOMEBREW Digest #580, Clay Phipps asked: > A few months ago, one of this mailing-list's regulars (Norm Hardy?) > reported on his continuing efforts to find an appropriate pump > to drive a heat-exchanger-style wort chiller. In the last episode > that I read, he thought that he was close to a good solution ... > ... > Could whoever was working on this project please give us an update, > including identifying the manufacturer and model number > of the pump used? Clay may have been thinking of a series of items I posted a year ago concerning my Search for the Perfect Pump. At the time, I was using an immersion chiller fabricated from 100' of 1/4" tubing, which restricted the flow rate to the point where I doubt that much heat was picked up by the last 75' of the coil. My present chiller uses 50' of 3/8" tubing, and no longer requires all the waste-gate whigmaleeries I needed with the other chiller. The pump I've settled on is a Teel 1P579C. Scarcely larger than a pint beer bottle, this pump has two garden-hose fittings, and connects to any 117v grounded outlet. It's not silent, but is a lot quieter than an electric drill. I have no idea what it's flow rate is, or what it cost (a friend was cleaning out his garage, and ...), but from the quality of its construction, I would imagine it's not cheap. = Martin A. Lodahl Pacific*Bell Staff Analyst = = malodah at pbmoss.Pacbell.COM Sacramento, CA 916.972.4821 = = If it's good for ancient Druids, runnin' nekkid through the wuids, = = Drinkin' strange fermented fluids, it's good enough for me! 8-) = Return to table of contents
Date: Thu, 21 Feb 91 10:50:38 PST From: Martin A. Lodahl <pbmoss!malodah at decwrl.dec.com> Subject: Filtered Air In HOMEBREW Digest #582, Bryan Olson offers: >I've seen a few postings about fermentations that stopped at a high F.G, >then seemed to restart for a little bit after racking. > >My 2 cents as to why this happens is there was not enough oxygen in the wort. Hmm. I don't think that's the cause. Fermentation truly gets under way when the oxygen in the wort is all gone, the mitochondria have shut down, and the yeast have gone anaerobic. Commercial producers of bakers' yeast have discovered that the key to maximum yeast production and minimum alcohol production is lots of oxygen. In effect, alcohol is a waste product of the yeasts' anaerobic metabolism. We aerate the wort to help the colony multiply rapidly after inoculation. >Is anyone using sanitize/sterilized air or medical oxygen to oxygenate thier >wort? If so, I'd like to hear what they are using. This topic came up at the last meeting of my homebrew club, and it seems that at least one of the members has been using filtered air for some time. His filter is a length of large (>1") plexiglass pipe, which he packs full of sterile cotton, and hooks to an automotive air compressor. That must move enough air to really froth-up the wort! I have no more information than that. = Martin A. Lodahl Pacific*Bell Staff Analyst = = malodah at pbmoss.Pacbell.COM Sacramento, CA 916.972.4821 = = If it's good for ancient Druids, runnin' nekkid through the wuids, = = Drinkin' strange fermented fluids, it's good enough for me! 8-) = Return to table of contents
Date: Sat, 23 Feb 91 21:35 EST From: <S94TAYLO%USUHSB.BITNET at CUNYVM.CUNY.EDU> Subject: Sterilizing your immersion wort cooler If you have the type of wort cooler made of copper coils that carries cold water through it and want to know how to sterilize it, relax. Simply put the cooler into the boiling wort during the last 10-15 minutes. That's it! Just make sure the outside is clean. Al Taylor Uniformed Services University School of Medicine Bethesda, Maryland s94taylo at usuhsb.bitnet Return to table of contents
End of HOMEBREW Digest #584, 02/25/91 ************************************* -------
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