HOMEBREW Digest #650 Mon 03 June 1991

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		Rob Gardner, Digest Coordinator

  AHA books (Joe Uknalis)
  Re: chlorine alert (Kevin L. McBride)
  re: keg registration (Alan Garvey)
  Partial mash (Matthias Blumrich)
  modified decoction (mike_schrempp)
  Re: Brewing in aluminum (Jean hunter)
  Missing #646 (darrow)
  Impurities, Residues, and General Yuckiness (FATHER BARLEYWINE)
  Cancel my subscription (KXR11)
  Cream soda, siphoning woes.  (dbreiden)
  back with the corn (florianb)
  Re: Brewing Lager Beers (Algis R Korzonas +1 708 979 8583)
  Re: Homebrew Digest #649 (May 31, 1991) (GOOOOOOOOOOD MOOOOOOOOOOORNING ACS!!!!!!!!!!!!!!!!)
  question on recarbonation with dry ice (Al Duester)

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---------------------------------------------------------------------- Date: Fri, 31 May 91 08:21:39 EDT From: Joe Uknalis <UKNALIS at VTVM1.CC.VT.EDU> Subject: AHA books I'm interested in ordering the AHA's book on Lambic beers Could someone send me the phone # ( & tell me the approx.cost if you know)! By the way in regards to chlorine... Did anyone see the article on Ozone degredation and chlorine in the latest Scientific American? Return to table of contents
Date: Fri, 31 May 91 7:41:24 EDT From: gozer!klm at uunet.UU.NET (Kevin L. McBride) Subject: Re: chlorine alert With all this sudden panic going on about the dangers of chlorine, most of you are completely missing the boat on something that is far more dangerous: the practice of oxygenating your wort. Oxygen is a byproduct of the process used to produce DEADLY Hydrogen, chief ingredient in the BOMB of the same name! Quick, everybody, stop breathing! - -- Kevin L. McBride (-: Nothing left to do but :-) MSCG, Inc. uunet!wang!gozer!klm Return to table of contents
Date: Fri, 31 May 91 10:04:00 EDT From: Alan Garvey <Garvey at CS.UMASS.EDU> Subject: re: keg registration A few digests ago Bill Thacker posted a message about a keg registration law in Green River, Wyoming. That reminded me about a law that the town of Amherst, MA passed a couple of weeks ago. The new law requires anyone in possession of a container that is 5 gallons or greater and has any beer in it to have a keg license. A license is obtained by going before the town selectboard and paying a $25 fee. It is not clear whether this is a one-time fee or a per keg fee. I read the exact wording of the law and it is incredibly unclear. The intention is to give police the authority to remove kegs when they are called to a party where beer is being served to minors. Apparently undergraduate partying here at UMass (aka ZooMass) has gotten even more out of control than usual and the residents of Amherst are upset about it. I sympathize with home owners whose lives are disrupted by partying students, but this law seems much too broad. Homebrewers who keg their beer (rather than bottle it) certainly fall under the ordinance. Homebrewers who brew 5 gallon or larger batches in a carboy or bucket (that is, nearly every homebrewer), may or may not fall under the law, depending on whether you consider the product in the carboy to be beer before the brewing process is completed. A friend of mine who is a member of the town meeting that voted in the law (and who voted for it himself -- pinhead) tells me that the police promise not to harass "ordinary" citizens and use the law only to control student parties, but I have a hard time believing police promises to not use the full authority that the law gives them. The law was conveniently passed just as students are leaving for the summer. It will be interesting to see the effects of the law when the students return in the fall. - -- Alan Garvey garvey at cs.umass.edu Return to table of contents
Date: Fri, 31 May 91 13:45:17 -0400 From: Matthias Blumrich <mb at Princeton.EDU> Subject: Partial mash I would like to attempt a partial mash but I don't have the equipment for it. I'd like suggestions of how I can get started as inexpensively as possible, and I don't mind having to build something. Please reply to mb at cs.princeton.edu. Thanks. - Matt - Return to table of contents
Date: 30 May 91 16:48 -0800 From: mike_schrempp%42 at hp4200 Subject: modified decoction In HBD 648, Chip Upsal describes his "modified decoction" in which he removes and heats liquid from the mash. I've never tried any kind of decoction mash, by Noonan talks about pulling out the "thickest" part of the mash, by which I believe he means very lttle liquid. His claim is that the enzymes in the grain are quickly washed off the grains and into the mash liquid. Noonan also claims that boiling those grain husks will not deliver too many tannins to the beer (he had a reason, but I forget what it was). He claims boiling the liquid will reduce the enzyme potential. Can't call that a data point, but there it is. Now a question: I'm making batch 7, my first hopped extract kit (I know that's backward, but I got the kit as a gift so I used it), and it's been actively bubbling for almost two weeks. The kit is a "Draught Ale" from Newbegin Brewery in New Zealand. Has anyone had any experiences with this brand before? Is it slow (doesn't seem that way), or maybe just VERY attenuative (no SG check since pitching)? I'm not worrying, but all my bottled beer is nearly gone and I'm scared of a brew-drought. Mike Schrempp Return to table of contents
Date: Fri, 31 May 91 15:11:48 EDT From: Jean hunter <MS3Y at CORNELLA.cit.cornell.edu> Subject: Re: Brewing in aluminum At the risk of reigniting an old controversy, (why) is aluminum a bad material for a mash tun or wort kettle? Color, flavor, aroma, my health, the yeast's health? Is there a brief answer or an explanation in one of the available references on home brewing? If this is a flammable topic please e-mail to me, in ingles por favor, and I will post a summary. --Jean Return to table of contents
Date: Fri, 31 May 91 15:10:50 -0500 From: darrow at ucs.indiana.edu Subject: Missing #646 Missing issues #646, please come home! I'll trade an extra #645 that arrived in its place, cheap! D. D>>-> ________________________________________________________________________ David Darrow |darrow at ucs.indiana.edu (Internet) Support Systems |darrow at iubacs.bitnet (BITnet) University Computing Services |(812) 855-3497 (AT&T net) Indiana University - Bloomington |1000 E 17th Street 47405 (USnail net) ________________________________________________________________________ Return to table of contents
Date: Fri, 31 May 1991 18:39:27 EDT From: FATHER BARLEYWINE <rransom at bchm1.aclcb.purdue.edu> Subject: Impurities, Residues, and General Yuckiness Hey Brewfreaks! I've read many articles recently about the various molecules which can contaminate homebrew and what measures can be taken to avoid them. My big mouth and biochemical background have persuaded me to throw in my opinion. The factor which most people tend to forget is the essential ingredient in brewing: yeast. If your water contains trace amounts of organics, if the copper coils lend a few molecules to your wort, the yeast you've pitched will generally suck this stuff right up. Few of us realize just how many cells are present in a completely clear glass of homebrew, much less the cloudy murk that reigns in early fermentation. The volume of water in your pitched wort is passed many times through yeast cells in the course of a days hard fermentation, and at each pass the water is effectively filtered (and, of course, effectively pissed in). Most toxic molecules have high affinities for components of living cells (which is often why they're toxic) and will bind strongly to them, and in the case of beer, be precipitated to the bottom during the inevitable die-back of the yeast population. Thus the yeast are going to clean up your starting materials. This is not to say that beer is safe. During their life cycle, and particularly during anaerobic (no oxygen) fermentation, yeasts produce and excrete all sorts of questionable compounds into your beer. This is what makes your beer taste like beer and not malted hop tea. Alcohol is a great example (although this is a primary metabolite and not some wierd shit that yeasts have decided to make before dying) of a poisonous result of fermentation albeit one we have decided to take a liking to. The conclusion is that you're more likely to die from eating the carcinogenic compounds produced by mushrooms and by drinking the secondary metabolites produced by yeasts than you are from the copper sulfate leached off from your old and crusty cooling coils. So sit back, pound down a few coffin nails, and reflect on the fact that people have been dying since the invention of reproduction by methods other than fission. Personally, I prefer sex and homebrews to living forever anyway. Yours in Suds Father Barleywine Return to table of contents
Date: Fri, 31 May 91 23:10 EDT From: KXR11 at PSUVM.PSU.EDU Subject: Cancel my subscription Sorry I had to send this here, but the line at homebrew-request wasn't working. The message line says it all. Hopefully I'll have a new e-mail address soon. Thanks. Eric Return to table of contents
Date: Sat, 18 May 91 09:51:52 -0500 From: dbreiden at mentor.cc.purdue.edu Subject: Cream soda, siphoning woes. My biggest concern with many authentic root beer recipes is that they call for many bizarre and hard to find ingredients. Of course, one can always get the extract, but that just doesn't sound like as much fun to me. Besides, I'm not that big of a root beer fan anyway. What I would love to try is a cream soda recipe! Does anyone have an actual recipe for cream soda? I'd prefer one that starts "from scratch" rather than from an extract. On brewing: I whipped up a hellacious black/brown ale last night. I still work from extract, and I don't have a wort chiller yet. My biggest hassle in brewing is getting the wort from the brewpot to the carboy. I'd prefer to siphon or use gravity feed, but my tubing always gets something in it to plug it up and make me restart the siphon. I'm concerned that one of these days I'm going to infect the stuff. I don't want to pour, as that tends to slosh the hot wort around a lot. Also, it seems that pouring wouldn't adapt well to the day when I finally make a wort chiller. So, let me hear some advice on getting hot wort into a carboy (I use cold water in the carboy to absorb the shock). Many thanks. - --Danny Return to table of contents
Date: Sat, 01 Jun 91 16:02:23 PDT From: florianb at chip.cna.tek.com Subject: back with the corn ...After a visit by NVir B, a total hardware breakdown on my Mac II and the arrival of my new Mac IIfx, I'm back... About a week ago, in #640, Algis R Korzonas says: >I brew my own because I can buy clean, clear, dry, beer at Bobz Liquor's. >Hmmm? Isn't this the same florian who praised the taste of Budweiser? >All the pieces are beginning to fit together... Geez, Algis, I didn't say my Pilsner was tasteless! And it was hot when I drank the Bud. I had an excuse! florian Return to table of contents
Date: Sun, 2 Jun 91 06:11:03 mdt From: hplabs!hp-lsd.cos.hp.com!ihlpl!korz (Algis R Korzonas +1 708 979 8583) Subject: Re: Brewing Lager Beers MJ asks: >What effects does temp. changes have on the beer and the yeast. Drastic temp changes can shock yeast into dormancy or even death, but I think that what you need to ask is: "How does temperature affect the flavor of the finished product?" I'm not sure what chemical reactions take place during lagering, however, the effect of fermentation temperature on flavor is, to put it simply, fruityness. When yeasts perform fermentation at higher temps (60, 65, 70F, etc.), they produce more by-products such as esters. Esters are the chemical compounds that give fruits their flavor. Red Star ale yeast, for example, is known for "banana" esters. Cooler fermentation temperatures (50, 45, 40F, etc.) cause the yeast to produce less by-products, including esters. Typically, ales are fermented somewhere in the vicinity of 60F, and then consumed shortly thereafter. Lagers, however, are traditionally fermented cooler, let's say around 45F, and then *lagered* (stored) for several months, also at cool temperatures, let's say 33F to 45F. Maybe someone who knows beer chemistry better, can explain the effect of lagering temperature. Al. korz at ihlpl.att.com Return to table of contents
Date: Sun, 2 Jun 1991 21:45 EDT From: GOOOOOOOOOOD MOOOOOOOOOOORNING ACS!!!!!!!!!!!!!!!! <ACSWILEY%EKU.BITNET at CUNYVM.CUNY.EDU> Subject: Re: Homebrew Digest #649 (May 31, 1991) Hello, I am interested in brewing me own beer, I however do not know where to start. I have no experience in homebrewing. Can anyone out there recommend where I start looking, like maybe a company that sells everything I need to get started (like a beginners guide or something like that). I am also health concious..so if anyone knows a company that sells only organic stuff that would be a positive...I just don't like to use chemicals if not %100 necessary...well any info...your experiences would be greatly appreciated. THANKS!!!! You can mail directly to me if ya want... _,---/| \ o.O ; =(_____)= U ---------------------------------------------------------------- ( Bill Wiley BITNET: ACSWILEY at EKU ) ( Academic Computing Services INTERNET: soon ) ( Eastern Kentucky University VOICENET: 606-622-1986 ) ( Richmond, Kentucky 40475 DISCLAIMER: YES ) ---------------------------------------------------------------- They say I'm crazy but it takes all my time..... Return to table of contents
Date: Mon, 3 Jun 91 00:05:55 EDT From: capnal at aqua.whoi.edu (Al Duester) Subject: question on recarbonation with dry ice Does anyone have any experience with recarbonating leftover keg remnants by putting dry ice into a 2 liter plastic bottle with the brew? I don't want a dry ice bomb, and am not about to try it with glass! We don't have the fittings for this odd little keg of smoked beer (yes, wonderful) from the other side of the country, or the CO2 equipment, but I can snag some solid CO2 from the biology labs fairly easily. Either weight or volume results, by testing or calculation, would be interesting. My chem is a litle rusty, and figuring out the solubility, etc., would take a while. Particularly since I have no idea what "good" levels of carbonation are in phsical terms. Thanks in advance for any replies. I'll post a summary and any experimental results. -Al Return to table of contents
End of HOMEBREW Digest #650, 06/03/91 ************************************* -------
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