HOMEBREW Digest #5929 Sun 01 April 2012

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  Re: Dry hopping (jeff)
  No chill brewing (David Root)
  Home brewing podcast (Joseph M Labeck Jr)
  Rehydrating yeast; Recirculating wort (Nathaniel Letcher)

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---------------------------------------------------------------------- Date: Sat, 31 Mar 2012 05:57:38 -0400 From: jeff <climbzen at pa.net> Subject: Re: Dry hopping On 3/31/2012 1:09 AM, i wrote wrote: > hop extract won't work, it is for bittering and will not > give you nice hop aroma and taste, just make a very bitter beer. ******************* as luck would have it after i posted this yesterday, i was reading an article in a back issue of byo about hop torpedoes. in the article they mention when sierra nevada was looking for ways of adding hop flavor aroma one option was hop extracts post boil. so my comment was wrong. sorry about the false information. i had always read that they were just used for bittering and that they are supper bitter since the hop oils are already isomerized. i would still stick with just dumping hops in the fermenter though. peace jeff Return to table of contents
Date: Sat, 31 Mar 2012 04:03:29 -0700 (PDT) From: David Root <david_root2000 at yahoo.com> Subject: No chill brewing I have read on other websites about no chill brewing. I have done it quite a few times with good luck. I would like some feed back from here. What I have been doing is after my hops steep for 5 minutes , I hook a hose to the outlet of the brew kettle and run the hot wort into the conical stainless fermenter from the bottom. When its full, I cap, add air lock and leave it alone. The next morning or evening I can then draw the trub off hte bottom and add the yeast. I have had Zero problems so far in about 10 batches. I guess my question is why is quick chilling so important? I am blessed, my girlfriends children got together and bought me a second stainless fermenter so I have twins! The last 10 gallon batch I brewed, I put the chiller in the brew to sanitize it, then put it in each fermenter to cool it to pitching temp. My biggest like about the no chill brewing is the fermenter is guaranteed sanitized with 190 f degree wort. I did a batch this winter. When I was done brewing, I left it out side to cool over night. Then next morning the wort was in the 40s, so I left it inside. Then too warm the next morning. I did not get the brew to pitching temp until the end of the 3rd day with what I could see as no ill effects. No fermentation action in the airlock, no foam on top and it tasted like wort. The beer was good and is now gone. Long time HBD reader. I used to print the digest on an impact printer, all twenty some pages and read it at work. Now I read it on my phone. David Root Return to table of contents
Date: Sat, 31 Mar 2012 12:41:27 -0400 From: Joseph M Labeck Jr <jmlabeck at joesjokearchive.ws> Subject: Home brewing podcast Hi, everybody; I've avoided posting this for a LONG time. This just feels too close to advertising. Since March of 2011, I've done a little half-hour internet show on home brewing. I do the show live, talking, taking calls, occasional guest; then, the show is available as a downloadable podcast. I'm on live every Sunday at 6:30 PM Eastern Time. I decided to name the show "You Make What?", because that was often the answer I got when I mentioned I made beer. Am I an "expert"? Heck, no! But, after 23 years, I'd like to think I've learned a couple of things. And the odd thing is that I've learned as much in doing the show as I've taught. The bottom line is I love to talk about beer. I hope you'll consider listening, and calling. http://blogtalkradio,com/youmakewhat Return to table of contents
Date: Sun, 1 Apr 2012 10:45:24 -0500 From: Nathaniel Letcher <nathaniel.letcher at gmail.com> Subject: Rehydrating yeast; Recirculating wort I recently came across a blog post (http://www.northernbrewer.com/connect/ 2010/03/2-things-literature-says-i-should-do-that-i-dont/) in which the author cautions against a) rehydrating dried yeast, and b) performing a Vorlauf step prior to lautering. He claims that rehydrating will "strip your yeast of essential (FAN)" and that recirculating wort will "strip out fatty acids that are essential for yeast nutrition." Of course, like much of homebrewing lore, he provides no scientific evidence for either of these assertions. So I was curious what other members of the forum are doing and how they believe this affects their beer. Nathan Letcher St Louis, MO Return to table of contents
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