HOMEBREW Digest #5940 Sun 22 April 2012
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
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***************************************************************
Contents:
Announcing the 6th Annual ABC BrewsCrews Homebrew/Cider/MeadCompetition (jrankert)
Promash Carbonation Levels of Belgian Witbier (Fred L Johnson)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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
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spare for next year. Please consider it.
Financial Projection as of 03 March 2012
*** Condition: Guarded ***
501(c)3 revoked in process of retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2012 Budget $3191.79
Expended against projection $ 721.78
Unplanned expenditures $ 79.98
Projected Excess/(Shortfall) ($ 725.01)
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----------------------------------------------------------------------
Date: Sat, 21 Apr 2012 14:58:38 +0000 (UTC)
From: jrankert at comcast.net
Subject: Announcing the 6th Annual ABC BrewsCrews Homebrew/Cider/MeadCompetition
The 6th Annual ABC BrewsCrews Homebrew/Cider/Mead Competition is coming up
soon. This year judging will be held on June 9, 2012 at Arbor Brewing Company
at the Corner Brewery in Ypsilanti, Michigan.
Entries will be accepted mid May.
Details may be found online at:
http://BrewsCrews.AABG.org
Judges and stewards will be needed, and information and links for
registering for this one day BJCP sanctioned competition can be found at the
above site.
Jeff Rankert
------------------------------
Date: Sat, 21 Apr 2012 16:04:11 -0400
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Promash Carbonation Levels of Belgian Witbier
I am looking for information regarding the recommended carbonation level
ACCORDING TO PROMASH for Belgian styles, especially witbier. I do not use or
have Promash, but I understand that Promash recommends what I believe are
quite low carbonation levels for several Belgian style beers--in the 1.9 to
2.5 volumes of CO2 range. Surely this is not correct. Would someone please
investigate this for me and comment as to how accurate Promash is on this
topic?
Fred L Johnson
Apex, North Carolina, USA
------------------------------
End of HOMEBREW Digest #5940, 04/22/12
*************************************
-------
Sunday, April 22, 2012
Sunday, April 15, 2012
Homebrew Digest #5939 (April 15, 2012)
HOMEBREW Digest #5939 Sun 15 April 2012
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
RE: Perfect Pilsner by Ray Daniels ("David Houseman")
RE: Perfect Pilsner by Ray Daniels ("Keith Christian")
bubbles, tiny bubbles ("Dave Burley")
Re: Perfect Pilsner by Ray Daniels (stencil)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 03 March 2012
*** Condition: Guarded ***
501(c)3 revoked in process of retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2012 Budget $3191.79
Expended against projection $ 721.78
Unplanned expenditures $ 79.98
Projected Excess/(Shortfall) ($ 725.01)
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
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JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Sat, 14 Apr 2012 08:24:35 -0400
From: "David Houseman" <david.houseman at verizon.net>
Subject: RE: Perfect Pilsner by Ray Daniels
Keith asks:
"Looking through past messages, I saw a reference to Ray Daniels recipe
called the Perfect Pilsner. Does anyone have the recipe? If you brewed it,
what are your thoughts?"
Like any recipe from someone I would look at this as a starting point and
not expect that my result will be exactly what someone else brewed. If
Ray's pilsner is perfect, my version of this will not be an exact clone. It
could be "better" or "worse" but it won't be the same. Why? Even the most
detailed recipe will not contain all the variables that affect the resulting
beer. The grain bill and hopping and mash schedules are great starting
point, but water chemistry, mash tun and kettle composition and shape, the
fermenter shape, rate of oxygenation, the amount, viability and cell count
of the yeast and other factors were involved in the production of the
original beer. Your system will be different. Not necessarily worse or
better, but different. So the beer will be different. If you drink a
beer you really, really like, you can make a beer that is close but it will
be different. So go for it, but just manage your own expectations and
after you make this beer, modify the recipe to suite your own tastes and
your system's performance.
David Houseman
------------------------------
Date: Sat, 14 Apr 2012 07:35:46 -0700
From: "Keith Christian" <keithchristian at roadrunner.com>
Subject: RE: Perfect Pilsner by Ray Daniels
Yes David, excellent points. I really should have clarified... Over the
years many recipes had been shared in this forum. Many I have tried and
enjoyed. A great resource for sure. In my recipe collection and notes,
there were several references to Ray's Perfect Pilsner being a really good
beer. I was interested in grain bill, hops, yeast, etc. as a starting
point.
I am interested in brewing a beer with huge hop flavor and aroma. I had a
pilsner around 2001 at a BJ's Brewery and I would like to make something
similar to it. We had a Maltose Falcon's meeting at the brewery and the
brewers brought out their special reserves... It was so good that I never
forgot it. Sometimes I am reminded of that beer when I open a Sierra Nevada
Torpedo. It is the balance of the alcohol, body, and hopping that I am
chasing. I know the Torpedo is an IPA and not a pilsner, But It brings
back my memory to that beer.
The beer probably had an SG of about 1060 to 1070 and a huge amount of Czech
Saaz. It was almost like drinking Saaz. It looked , smelled, and tasted
great. For me, it was the Perfect Pilsner.
Any ideas?
Thanks,
Keith
- -----Original Message-----
From: David Houseman [mailto:david.houseman at verizon.net]
Sent: Saturday, April 14, 2012 5:25 AM
To: post at hbd.org; Keith Christian
Subject: RE: Perfect Pilsner by Ray Daniels
Keith asks:
"Looking through past messages, I saw a reference to Ray Daniels recipe
called the Perfect Pilsner. Does anyone have the recipe? If you brewed it,
what are your thoughts?"
Like any recipe from someone I would look at this as a starting point and
not expect that my result will be exactly what someone else brewed. If
Ray's pilsner is perfect, my version of this will not be an exact clone. It
could be "better" or "worse" but it won't be the same. Why? Even the most
detailed recipe will not contain all the variables that affect the resulting
beer. The grain bill and hopping and mash schedules are great starting
point, but water chemistry, mash tun and kettle composition and shape, the
fermenter shape, rate of oxygenation, the amount, viability and cell count
of the yeast and other factors were involved in the production of the
original beer. Your system will be different. Not necessarily worse or
better, but different. So the beer will be different. If you drink a
beer you really, really like, you can make a beer that is close but it will
be different. So go for it, but just manage your own expectations and
after you make this beer, modify the recipe to suite your own tastes and
your system's performance.
David Houseman
------------------------------
Date: Sat, 14 Apr 2012 14:03:50 -0400
From: "Dave Burley" <Dave Burley at charter.net>
Subject: bubbles, tiny bubbles
David Huber. I think the CO2 is already dissolved since the sugar is
dissolved, the enzymes in the yeast body are fully hydrated, so the CO2 never
leaves the solution.
As the pressure builds the rate of change drops since the sugar is being
depleted.
Keep on Brewin',
Dave Burley
------------------------------
Date: Sat, 14 Apr 2012 23:26:44 -0400
From: stencil <etcs.ret at verizon.net>
Subject: Re: Perfect Pilsner by Ray Daniels
On Sat, 14 Apr 2012 00:16:43 -0400,
in Homebrew Digest #5938 (April 13, 2012)
Keith Christian wrote:
>
>Looking through past messages, I saw a reference to Ray Daniels recipe
>called the Perfect Pilsner. Does anyone have the recipe? If you brewed it,
>what are your thoughts?
>
Haven't brewed it (not a Pilsner fan) but here's the recipe,
peached from
The All About Beer site itself doesn't seem to show any
response to a search for <perfect pilsner>.
- ---------- Forwarded message ----------
From: JS <jayceeessfouratfrontiernetdotnet>
Date: Jan 4 2007, 5:27 pm
Subject: Bohemian Pils Mash Temp
To: rec.crafts.brewing
RAY'S FAVORITE RECIPES
>From Brewing Editor Ray Daniels
Perfect Pilsner
I remember this recipe as the first of my beers to earn the
praise of
an established professional brewer. Looking at it now, I see
why! This
is a classic Bohemian pilsner recipe with darn near
everything done
right. It employs specialty malts with subtlety but goes
straight for
the heart with the Saaz hops. If you are mashing and have the
ability
to ferment at lager temperatures, you should definitely give
this one
a try.
Extract brewers may also enjoy this recipe by substituting 6
lbs of
Alexander's Sun Country Malt Extract for 8.5 pounds of the
two-row
malt.
O.G. 1.050
F.G. 1.015
Ingredients
10 lbs Two-row Malt (American or European)
0.75 lb Crystal malt - Light (10-40 deg L) German
0.25 lb Cara-Pils malt
0.375 lb Wheat malt
0.25 lb Munich malt
1.0 oz Saaz* (5.0% aa) - boiled 60 minutes
1.5 oz Saaz - boiled 30 minutes
0.5 oz Saaz - boiled 10 minutes
0.5 oz Saaz - boiled 5 minutes
1.5 oz Saaz - Dry hopped in Secondary Fermenter
* Given the amount of hops added to this recipe, you may want
to
select pellet rather than whole hops to reduce wort loss.
Also, if the
Saaz hops available to you are below 4% alpha acid, you
should select
another European-type hop with an alpha acid content near 5%
for the
first two hop additions. Try Hallertau, Hersbruck, Spalt,
Liberty,
Crystal, or Mt. Hood.
1 tsp Calcium chloride was used in mash water. Sparge water
was
acidified with food grade lactic acid.
Wyeast Munich Lager Yeast (2308) -- 2 packages in 2 quarts of
starter.
Irish Moss was used in the last 10 minutes of the boil.
Procedure
The mash for this beer included a protein rest at 130 deg F
(a bit
high) for 30 minutes and a saccharification rest at 154 deg F
for one
hour. If you can do a protein rest at 122 deg F or so, it's
not a bad
idea, but if you can't, don't let that stop you. Just do an
infusion
mash at 154 deg F and go from there. My mash water volume was
15
quarts (3.75 gallons) and the sparge water volume was 5
gallons.
Total boil time was 100 minutes, with the hop additions
beginning
after the first 40 minutes of the boil.
Fermentation was conducted at 45 to 48 degrees for five days
and then
raised to 55 to 58 degrees for another 10 days.
The dry hops were added during the lagering phase which was
four weeks
at 35 to 40 deg F.
============ end transcript ===========
gds, stencil
------------------------------
End of HOMEBREW Digest #5939, 04/15/12
*************************************
-------
Friday, April 13, 2012
Homebrew Digest #5938 (April 13, 2012)
HOMEBREW Digest #5938 Fri 13 April 2012
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
re:bottle conditioning ("oobyjooby")
Re: Bottle Conditioning (David Huber)
Perfect Pilsner by Ray Daniels ("Keith Christian")
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 03 March 2012
*** Condition: Guarded ***
501(c)3 revoked in process of retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2012 Budget $3191.79
Expended against projection $ 721.78
Unplanned expenditures $ 79.98
Projected Excess/(Shortfall) ($ 725.01)
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!!
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JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Tue, 10 Apr 2012 23:27:41 -0400
From: "oobyjooby" <oobyjooby at cs.com>
Subject: re:bottle conditioning
Isn't there a little more to bottle conditioning than just getting fizzy?
------------------------------
Date: Fri, 13 Apr 2012 09:49:31 -0400
From: David Huber <n3uks.dave at gmail.com>
Subject: Re: Bottle Conditioning
Nathan Letcher asked a very interesting question regarding carbonation
time: is most of the time spent waiting on the yeast to consume the sugar
added to the bottling bucket, or waiting for the CO2 to go into solution?
There are competing factors here. You'd expect that it shouldn't take the
yeast that long to consume the little bit of added sugar, however by
bottling time you have a lot less yeast in there. If I had to venture a
guess, I would say that the dominant time is waiting on the yeast because
it goes through various stages (lag cycle, growth phase) that can have
characteristic timescales of days. I couldn't easily find info on the
timescales for CO2 to dissolve into solution, but you would expect it to
depend upon temperature and headspace pressure. Opening a bottle of beer
or soda shows that it can come out of solution very quickly.
My guess is that there isn't anything you can do to dramatically shorten
the carbonation time other than speeding up the yeast activity with storage
temperature. Getting the bottles cold after that will make them seem
better carbonated because the beer would hold more CO2 at lower
temperatures. If there was an easy way to quantitatively measure the
pressure in the bottle, it does seem like there is room for some
interesting experimentation here.
------------------------------
Date: Fri, 13 Apr 2012 13:17:08 -0700
From: "Keith Christian" <keithchristian at roadrunner.com>
Subject: Perfect Pilsner by Ray Daniels
Hi,
Looking through past messages, I saw a reference to Ray Daniels recipe
called the Perfect Pilsner. Does anyone have the recipe? If you brewed it,
what are your thoughts?
Thanks,
Keith
------------------------------
End of HOMEBREW Digest #5938, 04/13/12
*************************************
-------
Tuesday, April 10, 2012
Homebrew Digest #5937 (April 10, 2012)
HOMEBREW Digest #5937 Tue 10 April 2012
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
Judges needed for April 21st !!! ("Jeff McNally")
bottle conditioning (Loren Blom)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 03 March 2012
*** Condition: Guarded ***
501(c)3 revoked in process of retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2012 Budget $3191.79
Expended against projection $ 721.78
Unplanned expenditures $ 79.98
Projected Excess/(Shortfall) ($ 725.01)
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
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IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
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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,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Mon, 9 Apr 2012 23:08:20 -0400
From: "Jeff McNally" <jeff_ri at cox.net>
Subject: Judges needed for April 21st !!!
Hi All,
We are in need of some additional judges for this year's South Shore
Brewoff to be held on April 21st, 2012 in Mansfield, MA.
If there is any way that you could help us out, please contact me
directly.
Thanks.
Jeff McNally
Judge Coordinator
jeff_ri at cox.net
401-624-3953
------------------------------
Date: Tue, 10 Apr 2012 10:43:35 -0500
From: Loren Blom <ljblom at iowatelecom.net>
Subject: bottle conditioning
Want to know how long it takes to carbonate with bottle conditioning?
Replace a couple of your glass bottles with a couple of plastic soda pop
bottles. Keep them at different temperatures and test them every day.
Before carbonation, pinch them. They will be soft to the touch. As
they carbonate, they will become harder. When the bottle is at least
as hard as a soda, you are ready to go.
You will find that the warmer the beer, the faster it carbonates.
Loren
------------------------------
End of HOMEBREW Digest #5937, 04/10/12
*************************************
-------
Monday, April 9, 2012
Homebrew Digest #5936 (April 09, 2012)
HOMEBREW Digest #5936 Mon 09 April 2012
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
Re: Bottle Conditioning (jeff)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 03 March 2012
*** Condition: Guarded ***
501(c)3 revoked in process of retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2012 Budget $3191.79
Expended against projection $ 721.78
Unplanned expenditures $ 79.98
Projected Excess/(Shortfall) ($ 725.01)
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!!
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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
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JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Mon, 09 Apr 2012 05:59:15 -0400
From: jeff <climbzen at pa.net>
Subject: Re: Bottle Conditioning
bottle conditioning in the fridge won't work well, if at all because the
yeast will be at best very sluggish. i have had bottles fail to ferment
in the winter when i had them sitting on the cold side of the living
room where it was in the low 50's, then moved them closer to the
woodstove and the carbed up. as to the time it takes there is more going
on when bottle conditioning then just carbonation. if that is all you
are going for say in a pale ale or ipa then they are probably good to go
in a week. if you really want to know how long just open a bottle every
day and see how it changes each day.
peace
jeff
------------------------------
End of HOMEBREW Digest #5936, 04/09/12
*************************************
-------
Sunday, April 8, 2012
Homebrew Digest #5935 (April 08, 2012)
HOMEBREW Digest #5935 Sun 08 April 2012
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
Sparging (Bruce Fabijonas)
Mash tun capacity (Fred L Johnson)
Bottle Conditioning (Nathaniel Letcher)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 03 March 2012
*** Condition: Guarded ***
501(c)3 revoked in process of retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2012 Budget $3191.79
Expended against projection $ 721.78
Unplanned expenditures $ 79.98
Projected Excess/(Shortfall) ($ 725.01)
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,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Fri, 6 Apr 2012 23:51:34 -0400
From: Bruce Fabijonas <mathbruce at gmail.com>
Subject: Sparging
I know that there are strong opinions about fly sparging vs. batch sparging.
Lately, I've been blending the two methods to speed up the brew day. I
batch sparge the first runnings, and I fly sparge the rest. That is to say,
after the first runnings have emptied, I refill the mash tun with water, stir
up the grain bed, vorlauf until the runoff is clear, and then I fly sparge
from that point forward. I have not heard of anyone else doing this. Is
there some obvious reason why no one does this and I've simply missed the
boat?
Thanks.
Bruce Fabijonas
HOPS (Homebrewers of Philadelphia and Suburbs)
------------------------------
Date: Sat, 7 Apr 2012 08:33:20 -0400
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Mash tun capacity
Keith wants to know how much he can mash in a quarter barrel keg. Assuming a
quarter barrel (US) is 31.5/4 gallons, i.e., 7.875 gallons, you already have
the total volume the tun will contain. The amount of grain you can mash in
this will, of course, depend on the amount of water you mash with. I have not
performed the measurements myself, but what I have read is that grain can be
assumed to occupy 0.08 gallons/lb. If you have 19 lb of grain to mash, you
will be at the capacity of the tun if you mash with 1.337 quarts/lb. (You do
the math for other amounts of grain and for other amounts of water relative
to the grain.)
I am sure you do not want to completely fill your mash tun because it is
impossible to actually contain that volume with stirring, etc.
Fred L Johnson
Apex, North Carolina, USA
------------------------------
Date: Sun, 8 Apr 2012 07:22:52 -0500
From: Nathaniel Letcher <nathaniel.letcher at gmail.com>
Subject: Bottle Conditioning
Conventional lore suggests letting your beer sit for two weeks at room
temperature when carbonating in the bottle. This certainly works but
I was wondering whether it was necessary. How long does it really take
for the yeast to consume such a miniscule amount of sugar? Are we
waiting on them to produce the CO2? Or are we waiting all that time for
the CO2 to go into solution? I only know enough about chemistry/physics
to speculate, but I do know that the process of CO2 going into solution
is a function of temperature and the pressure of the vessel. Commercial
breweries that force carbonate their beer first chill it down to below forty
degrees Fahrenheit and then apply extra pressure to the tank. In the
case of bottle-conditioned homebrew, might it actually carbonate more
quickly in the refrigerator than at room temperature as the CO2 will more
readily go into solution at a lower temp? Has anyone tested this theory?
Nathan Letcher
St Louis, MO
------------------------------
End of HOMEBREW Digest #5935, 04/08/12
*************************************
-------
Friday, April 6, 2012
Homebrew Digest #5934 (April 06, 2012)
HOMEBREW Digest #5934 Fri 06 April 2012
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
Re: Question about mash yield ("Darrell G. Leavitt")
Re: Fining on a large scale (Fred L Johnson)
Mash Tun, Hops, and Milling ("Keith Christian")
RE: Question about mash yield ("Ryan Thomas")
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 03 March 2012
*** Condition: Guarded ***
501(c)3 revoked in process of retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2012 Budget $3191.79
Expended against projection $ 721.78
Unplanned expenditures $ 79.98
Projected Excess/(Shortfall) ($ 725.01)
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,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Fri, 6 Apr 2012 07:11:45 -0400 (EDT)
From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu>
Subject: Re: Question about mash yield
Mike;
I brew a lot, and while I don't do a lot of calculating (I let Promash do
that for me), it appears to me that beyond the conversion temperature/s,
other factors that have had an impact on my efficiencies have to do with
the amt of water used in the mash, the amt of hot liquor, the length of
the boil, and I am sure that there is also some water chemistry goin on
too, but other than real light brews when I have to use some distilled
water (my water is like Munich water, rather on the hard side), I don't
do much beyond calcium sulfate in the mash (drops the ph) and acidifying
the sparge water.
Happy Brewing!
Darrell
------------------------------
Date: Fri, 6 Apr 2012 08:59:38 -0400
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Re: Fining on a large scale
Aaron is having trouble dropping yeast in a 780 gallon batch of beer and
asks if the amount of gelatin he uses for what approximatley 5-gallon batches
can be simply scaled up to use for a 780 gallon batch. Assuming that the
amount of gelatin Aaron uses for 5-gallon batches is an appropriate amount, I
can't imagine any reason why this would not be directly scalable to a
different size batch, unless the concentration of yeast he is trying to drop
in the large batch is different than in the 5-gallon batches. The amount of
gelatin relative to the amount of target material (yeast) in suspension
should be a constant in my opinion. Of course, gelatin binds other things
also, and these must be in the same concentration as in his 5-gallon batches
also for this to work as expected.
Fred L Johnson
Apex, North Carolina, USA
------------------------------
Date: Fri, 6 Apr 2012 07:27:48 -0700
From: "Keith Christian" <keithchristian at roadrunner.com>
Subject: Mash Tun, Hops, and Milling
I am making some changes in my brewing setup and I am looking for some
advice.
I am switching to a quarter barrel instead of a half barrel keg as my mash
tun and I am interested in how much grain others are able to mash
comfortably in one. My next batch consists of 19 lbs of grain and I am sure
that it will work just fine, but wondering how much would max it out.
My next batch is going to be an IPA and I thought I'd try Magnum hops for
bittering. The AA is listed at 20! I have never used hops with that high
of an AA and wonder how best to use them. The later additions of hops are
going to be Simcoe. Looking forward to brewing a hoppy beer!
When purchasing grain, I have always requested that it be bagged up
separately so it can be milled by itself. I am wondering if this is
something that I should continue to do or not. Milling Carapils with 2 row
will be easier to mill than just the carapils by itself. The mill I use is
a Malt mill set on its finest setting.
Thanks,
Keith
------------------------------
Date: Fri, 6 Apr 2012 09:53:23 -0600
From: "Ryan Thomas" <ryanthomasai at gmail.com>
Subject: RE: Question about mash yield
Mike inquires about differences in his brewhouse efficiency between batches.
One thing to look at is differences in grain, and another is how you are
calculating your efficiency. I use ProMash for my efficiency calculations,
and I use the included values for Pale and Pils malts. I have a consistent
supply of both but I do not have the actual specs from the maltster as far
as potential yield. Using the defaults I always have very high (95+)
efficiency when using pale malt and lower (80-85) efficiency when using
mostly pils. This leads me to suspect that the default values are low for
the pale and high for the pils compared to my actual grains on hand. If
your grain source changed between recipes that could account for your
differences.
Changes in your crush will also change your efficiency. If you used the
mill at your LHBS it may have been changed between batches.
Cheers,
Ryan Thomas
Broomfield, CO
------------------------------
End of HOMEBREW Digest #5934, 04/06/12
*************************************
-------
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