Thursday, December 31, 2009

Homebrew Digest #5639 (December 31, 2009)

HOMEBREW Digest #5639 Thu 31 December 2009


FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org


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Contents:
Oxidation and HSA by Bamforth on Brew Strong (Calvin Perilloux)
Oxidation and HSA by Bamforth on Brew Strong - Part 1 (Calvin Perilloux)
Oxidation and HSA by Bamforth on Brew Strong - Part 2 (Calvin Perilloux)
Oxidation and HSA by Bamforth on Brew Strong - Part 3 (Calvin Perilloux)
Oxidation and HSA by Bamforth on Brew Strong - Part 4 (Calvin Perilloux)


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
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* http://www.hbd.org/store.html *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *

NOTE: With the economy as it is, the HBD is struggling to
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----------------------------------------------------------------------


Date: Thu, 31 Dec 2009 07:28:22 -0800 (PST)
From: Calvin Perilloux <calvinperilloux at yahoo.com>
Subject: Oxidation and HSA by Bamforth on Brew Strong

Back at the beginning of this month, AJ deLange highlighted
an interesting interview about HSA (Hot Side Aeration) with
Dr. Charles Bamforth on the Brew Strong broadcast:

"everyone worries about it but the evidence doesn't seem
to support its existence."

This did pique my interest, but a podcast, ugh! Maybe it's me,
but it seems so much easier to digest written material than to
hear and remember all the details from a running conversation
like the interview in question. I even tried listening to it
on some long commutes, but after clearing hectic traffic spots
I'd then realize that I'd been foolishly paying attention to
the road and missing parts of the podcast! And at home, with
howling kid and other distraction... well, never mind...

So in the end, I wondered if other homebrewers have the same
concerns that I did, and thus on one dark, snow-bound winter day,
I buckled down with some fast typing and took notes on 50 minutes
of Bamforth's wisdom. I will present these notes here shortly,
as soon I get them checked for typos -- and as HBD accepts them,
since I'm sure I can't post the whole set of notes in just
one big posting.

Enjoy. (Soon)

Calvin Perilloux
Middletown, Maryland, USA


------------------------------

Date: Thu, 31 Dec 2009 07:56:24 -0800 (PST)
From: Calvin Perilloux <calvinperilloux at yahoo.com>
Subject: Oxidation and HSA by Bamforth on Brew Strong - Part 1

Oxidation, Staling, and Hot Side Aeration (HSA)
An Interview with Dr. Charles Bamforth
Source: Brewing Network's Brew Strong Broadcast, January 26th, 2009
http://www.thebrewingnetwork.com/shows/475

[Ed: This is a set of notes that I took while listening to podcast.
I think most of the information here is accurate and mostly complete,
but if you have the time, listening to the full broadcast will surely
fill you in on more details and nuances that I didn't capture here.
The Bamforth interview starts at about minute 16. The minute
indicators shown below are approximate but should get you within
1 minute of the actual topic if you want to hear more details.]

16:00 The biggest technical challenge facing brewers today:
Addressing flavor stability.

17:00 Attaining flavor stability is not like detecting and preventing
haze where things are present in sizable quantities and easy to spot;
with flavor instability it can be parts per billion, sometimes even
parts per trillion.

18:00 Are there a few compounds that define stale beer character?
Many, actually. One is nonenal, or trans-2-nonenal, or as chemists
say (E)-2-nonenal, which is covered in most papers on the topic.
This is "cardboard", but that's simplistic, since there can be
cardboard flavors due to other things. Stale beer doesn't have
to have nonenal to exhibit staleness; that's also simplistic,
and there are lots of other carbonyls. Trans-2-nonenal contains
a carbonyl compound, carbon linked to oxygen with a double bond.
This group is present in numerous compounds in beer; there are
tens or hundreds of them, some important, some less so.
So it's not just nonenal we need to worry about.

20:00 Carbonyls give off numerous flavors and aromas, even including
some like metallic. Other types (e.g. "aged character") are commonly
found in aged beers. These can come from lots of sources. Oxidation
of unsaturated fatty acids is the root; if you oxidize linoleic acid,
that leads straight to (E)-2-nonenal. So lots of people say that's it,
but other compounds can also break down into carbonyls, even alcohols.

21:00 Acetaldehyde is a carbonyl, and it's a precursor of alcohol
in beer, but the reaction can go in the reverse as well. Hashimoto
worked on oxidation of higher alcohols, and how it was sped up by
melanoidins from Maillard reactions -- which conventional wisdom
considers antioxidants!

22:00 Amino reactions break down in a Strecker reaction. Also one
carbonyl can react with other compounds to form one with a much
lower aroma/taste-threshold. Even hop alpha acid acids can break
down to give carbonyls.

23:00 Does oxygen have to be part of the process? No. In terms of
flavor change, it's more than just oxygen, but the oxidative state
of the wort/beer that is important. It is Redox reactions, and
an oxidizing system/environment can transfer that oxidative power.
Oxidizing a polyphenol could conceivably pass on the oxidative
power to something else later. Redox potential is what to consider,
even though oxygen is the main thing we think of. Oxygen itself
is not "desperately reactive" and often needs to be activated
first (that is, given a mechanism) to do its damage. One is
via enzymes; the other is via active forms called free radicals,
which is where metal ions like iron and copper come in and
promote the formation of radicals.

26:00 Superoxide, peroxide, hydroxyl (the most reactive) are the
free radicals which are the real oxidative culprits.

[to be continued...]

------------------------------

Date: Thu, 31 Dec 2009 08:20:24 -0800 (PST)
From: Calvin Perilloux <calvinperilloux at yahoo.com>
Subject: Oxidation and HSA by Bamforth on Brew Strong - Part 2

[continued from Part 1]

27:00 To reduce oxidation and staling: Reduce air intake, cap on foam,
but one area of controversy is avoiding hot wort aeration. What stages
should we be aware of the potential for oxidation of amino acids and proteins
that can later catalyze other reactions? Answer: "Who knows?" There is
much research, controversy, and debate. There are a lot of stages in the
malt to beer process, and whether HSA has a major effect on flavor stability
is debatable.

30:00 Nobody argues that lower the free oxygen in the bottle, the better.
But the beer still goes stale, even when oxygen is at a parts-per-billion
level. So the blame gets passed by the brew upstream, back to the maltster
for example, saying that malt can be predisposed to make stale beer!
Barley can be bred to have some lower enzymes (lipoxygenase, aka LOX)
like Clarity Malt, but there are still other reactions that cause a
problem. You still have iso-alpha-acid and amino acid breakdown that
you cannot avoid.

32:00 Lipoxygenase is heat-sensitive, so some people say to mash in high
to prevent this enzyme from working. That is, come in at 65 C/149 F to
reduce that potential. But even eliminating that enzyme, the oxygen can
still react with non-saturated fatty acids, particularly if you have metal
ions (think copper brewhouse). It also reacts with gel proteins to cross-
link them; think of the top-dough on the mash. There are traces of hydrogen
peroxide which are very active. Peroxidases will help that react with
polyphenols, and those in turn stick to proteins and cause cloudy wort
and increased color. So getting oxygen in the mash darkens the color.
It also increases turbidity, which is actually good news later because
you're precipitating these compounds out. But you also have ill-defined
flavor changes taking place with oxidation at this point.

35:00 A real life example: He (Bamforth) was a quality manager at Bath
[sic?] Brewery near Liverpool, brewing Carling Black Label. His brewery's
Beers were the ones that they could identify every time as harsh and grainy.
They cut down the amount of oxidation in the brewhouse. It didn't affect
stability, but it did affect the flavor and improved it a lot; unfortunately,
customers sent it back because they didn't like it any more!

37:00 They also tended to pay attention the vigor of the boil, balancing heat
stress with purging of volatile components with an active boil. There are
arguments that you can have oxidation in the mash, and by (yes!) promoting
it then if you can get rid of the oxidized products by boiling and thus
volatilizing them, so then you have a cleaner beer. The counter argument
is that the more you heat, the more then risk of thermal damage. Bamforth
et al tried ascorbic acid in the mash, which did totally nothing. They also
tried SO2 (in metabisulfite form), which binds to carbonyl compounds and
makes them non-flavorful. If the brewing industry was prepared to use that
in the finished product, then it would work, but in the United States,
if you have over 10 ppm then you have to label it on a commercial label.
That apparently works fine for wine marketing, but beer customers won't
stand for it.

41:00 By putting in SO2 upstream, though, you can reduce oxidation. But
another example: One brewer did that in a commercial brewery and got "rotten
egg beer". The yeast took it and made hydrogen sulfide. The initial brewery
tests were in a plant with copper pipe, and copper and sulfite bind and thus
egg flavor is avoided, but this fellow had nothing but stainless steel in his
brewery, so the sulfite carried over to the fermentation.

42:00 Yeast is a hell of a good way to clean up stale flavors. Sluggish
and poor fermentations, though, don't clean those up as well. An example
of the reduction reactions is acetaldehyde reduced to alcohol by yeast.
Yeast can even reduce nonenal. You can take stale beer and move it through
an immobilized column of yeast, and the yeast will clean it up. So an
argument can be made that oxidation in the brewhouse is irrelevant because
yeast will clean it up.

44:00 An unnamed brewery [named later by someone else as maker of Budweiser]
goes so far as to bubble air through hot wort in order to strip off DMS from
their wort to make a more gently flavored product. That sounds completely
counterintuitive to what most brewers would ever do, but that company and
beer are the freshest in the world, North American Lager. Why does this work?
Some carbonyls are being bubbled away; others are reduced later by vigorous,
healthy yeast.

[to be continued...]


------------------------------

Date: Thu, 31 Dec 2009 08:36:01 -0800 (PST)
From: Calvin Perilloux <calvinperilloux at yahoo.com>
Subject: Oxidation and HSA by Bamforth on Brew Strong - Part 3

[continued from Part 2]

46:00 Would the temperature of the wort in this very-hot-wort aeration process,
where the wort is near boiling, give different oxidative results than when it's
120-140 F? Lipoxygenase proponents would say that this would carry through and
break down in the finished product. Bamforth is skeptical.

47:00 Other interesting arguments: These oxidative products are produced in
the mash but are not reduced by the yeast because they stick on to other things.
A woman in Lueven [unnamed research person] claims that these stick to proteins;
others say SO2 that's already present in the mash does that. These oxidized
components are then carried on through the process without yeast affecting them,
and they break down very slowly later top release the staling compounds.

48:00 Bamforth's main point is that that wort is full of lots of things,
lots of interactions. You can argue what you want via paper chemistry, but
the acid test comes down to what is generic that you can do to slow down these
reactions in the finished product. Sometimes this is just rote, basic stuff
nothing fancy.

49:00 At an MBAA meeting in Milwaukee, Bamforth gave a talk where they
expected great things, but what he said was this: (1) Consider using SO2;
2) Keep oxygen exposure as low as reasonably possible; (3) Keep finished beer
as cold as possible. He didn't say that much about upstream. People were
disappointed in this basic, conventional approach. What about all the
investment in minimizing O2 uptake in the brewhouse? In Bamforth's opinion,
until you have the latest technology in packaging equipment to keep O2 to
absolute minimum, you are wasting your money. If you have no control over
shipping and storage, then irrespective of what great things you've done
in the brewhouse, the damage will be done to the beer anyway. So Bamforth
wouldn't invest his next year's salary in saying HSA is critical.

51:00 The biggest factors, and overwhelmingly so, are oxygen in specifically
the finished product, and the temperature you keep that product.

51:00 Svante Arrhenius, a chemist and physicist, showed that every 10 C rise
will increase chemical reactions 2-3 times faster, and this rate compounds.

52:00 So consider beer at 20 C that lasts three months. If you go to 30 C,
it will stale in 4-6 weeks. At 40 C, it's down to 10 to 20 days. At 60 C
it can be getting near one day. Laboratories use this higher temperature
effect on the rate of chemical reactions to speed up staling in their
quality control tests. They use either 30 C for a month or 60 C for 1 day.
On the other hand, if you cool to 10 C, the beer lasts 6 to 9 months.
At 0 C, you are over a year. This is so much more dramatic than just
fiddling with HSA. It does cost a lot to ship and store beer cold,
but the effect is an order of magnitude greater than any upstream methods.

53:00 Summary of methods to avoid staling: Pitch healthy yeast, and then
a strong fermentation will take care of most of what mistakes/oxidation
were made upstream. Packaging is key. Cap on foam, and exclude oxygen.
[And cold storage temperature. Not sure if he mentioned it here.]

55:00 Does Bamforth completely disregard HSA then? Well, there is no harm
to do the sensible things. Rather than splash hot wort, fill from bottom.
Use common sense, and reasonable means. Don't invest loads of extra money
in malt varieties lacking this and that enzyme. Purging the grist with
inert gas and de-aerating the water are low priority.

57:00 There is a perception that this staling affects lighter beers and
lagers more than darker ales. In a robust ale, we perceive better flavor
stability and more Maillard reactions. However, it's actually because
these styles simply have more flavor and thus hide the deterioration better.
The more complex the flavor, the better you'll mask the defects.

[to be continued...]


------------------------------

Date: Thu, 31 Dec 2009 08:54:11 -0800 (PST)
From: Calvin Perilloux <calvinperilloux at yahoo.com>
Subject: Oxidation and HSA by Bamforth on Brew Strong - Part 4

[continued from Part 3]

58:00 Question: What's the difference between aerating the wort before
pitching, and aerating upstream (aka HSA)? With wort aeration, you are
putting oxygen in there specifically for the yeast because they need it.
Yeast will scavenge that oxygen straightaway to make its own unsaturated
fatty acids. If the oxygen is added in too soon, then it will react with
gel proteins and other things. Whether that impacts flavor is debatable,
but upstream oxygen is not available later in the process for the yeast,
hence why we need to add it later and not earlier, when the wort is hot.

60:00 Bass experimented with oxygenating the yeast and NOT the wort.
Some people are still looking at that. Some say give lipids directly
to the yeast. But some oxygen is essential for the yeast to make its
membranes, and you need to give it enough to get a good fermentation.
Again, the early-added oxygen problem is that it is attached to other
things and unavailable to yeast.

61:00 Question: Homebrewers use plain air sometimes, filtered room air,
versus oxygen cylinder. Is there a difference? Is pure oxygen going in
more likely to oxidize than plain air? Bamforth is not convinced that
it would have a significantly different effect, though that depends on
whether you have given more than the yeast needs. Some yeast don't
even need air-level oxygen saturation rates; others need full, pure-O2
saturation levels; nobody knows why this is for different strains.

63:00 In order to avoid fermentation problems, smaller brewers would
generally err on side of caution and add more oxygen than is needed,
but if there is too much then you will get more yeast, which is fine
on a small scale, but on a big brewing scale where small differences
translate into big dollars, more yeast mass means less beer/alcohol!
But for small scale brewing, it is not important which aeration method
is used, in his opinion.

64:00 There is a chemist in Holland who disagrees with Bamforth about
LOX (lipoxygenase), so there is apparently some debate still on the issue.
[Ed: I note that Anna Douma and other Dutch researchers have been heavily
involved in patents for lipoxygenase-deficient barley.]

65:00 As for finished beer, oxygen can creep in between neck of the cork
and the bottle; cans are actually a better bet for sealing out oxygen.
Sierra Nevada has switched to a new bottle cap to reduce oxygen ingress;
they've gone away from twist off caps to pry-off because there is less
leakage in the standard pry-off caps.

67:00 How are aluminum cans for storage? As long as the can is properly
coated internally, then in terms of flavor stability, a can is actually
superior to a bottle. Of course, that depends on the product, and you
also should consider the customer's perceptions.

[End of notes]

Corrections welcome.
- -- Calvin

------------------------------
End of HOMEBREW Digest #5639, 12/31/09
*************************************
-------

Monday, December 28, 2009

Homebrew Digest #5638 (December 28, 2009)

HOMEBREW Digest #5638 Mon 28 December 2009


FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org


***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

Sponsor The Home Brew Digest!
Visit http://www.hbd.org/sponsorhbd.shtml to learn how

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 Township, 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: Converting refrigerator with bottom freezer to fermentation chamber (Calvin Perilloux)


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* The HBD Logo Store is now open! *
* http://www.hbd.org/store.html *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 $3400
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.

As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. THank you


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JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
and Spencer Thomas


----------------------------------------------------------------------


Date: Mon, 28 Dec 2009 07:58:40 -0800 (PST)
From: Calvin Perilloux <calvinperilloux at yahoo.com>
Subject: Re: Converting refrigerator with bottom freezer to fermentation chamber

Mike reports:

> I have not had luck with a frost free fridge until I disabled
> the frost free mechanism. [...]
> What happened to mine was that the frost free cycle was
> fighting with the external temp control. There would be
> time that the fridge would simply quit until the external
> controller was disabled. When I did the simple disabling
> of the frost free cycle, all worked perfectly.

Curious. It seems to me that if the defrost cycle is working
properly, then there would be no "fighting" with the external
thermostat. That is, if it's a properly working classic
timer-based defrost.

If the external thermostat kicks on, and the defrost cycle
is starting (or starts during the cooling), then defrost would
just proceed, and the fridge would warm slightly, and the
external controller would continue to stay on until the
defrost cycle ended and returned the fridge to the normal
cooling cycle and eventually got to the external controller's
temperature set point. It might take 20-30 minutes longer.

What's also odd is that I haven't heard of anyone else who
has had this problem before. Have you got a new-fangled
fridge with an unusual defrost cycle, or was it an old fridge
with a defective one? Or maybe there's something I'm missing,
in which case I would like to know what's different here.

Calvin Perilloux
Middletown, Maryland, USA

------------------------------
End of HOMEBREW Digest #5638, 12/28/09
*************************************
-------

Tuesday, December 22, 2009

Homebrew Digest #5637 (December 22, 2009)

HOMEBREW Digest #5637 Tue 22 December 2009


FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org


***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

Sponsor The Home Brew Digest!
Visit http://www.hbd.org/sponsorhbd.shtml to learn how

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 Township, 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: Converting refrigerator with bottom freezer to fermentation chamber (Mike Kilian)
Standard Chartered ("cooterili mcshane")


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* The HBD Logo Store is now open! *
* http://www.hbd.org/store.html *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 $3400
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.

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,
and Spencer Thomas


----------------------------------------------------------------------


Date: Tue, 15 Dec 2009 12:05:43 -0800 (PST)
From: Mike Kilian <mikekilian1947 at yahoo.com>
Subject: Re: Converting refrigerator with bottom freezer to fermentation chamber

I have not had luck with a frost free fridge until I disabled
the frost free mechanism. Luckily we had a technician in our
home brew club who
was able to help. What happened to mine was that the frost
free cycle was fighting with the external temp control.
There would be time that the fridge would simply quit until
the external controller was disabled. When I did the simple
disabling of the frost free cycle, all worked perfectly.
So, if you run into problems, it may be the two controllers
not working together.

Mike



------------------------------

Date: Tue, 22 Dec 2009 18:25:43 +0100
From: "cooterili mcshane"<mcooterili101 at hotmail.com>
Subject: Standard Chartered

FROM THE DESK OF:
Mr. Cootereli Macshane
Standard Chartered Bank
Hong Kong.



Dear Friend,


I am Mr. Cootereli Macshane, the Manager of
Standard Chartered Bank Hong Kong. I am
contacting you with respect to a portfolio amounting to
$13,099,200.00 USD (Thirteen Million,Ninety Nine
Thousand Two hundred United States Dollar) deposited
in my bank.I will appreciate your urgent reply for more
details of the joint venture.

Best Regards,

Cootereli Macshane

------------------------------
End of HOMEBREW Digest #5637, 12/22/09
*************************************
-------

Monday, December 14, 2009

Homebrew Digest #5636 (December 14, 2009)

HOMEBREW Digest #5636 Mon 14 December 2009


FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org


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Contents:
E-Lot Prize Award Winner of $2,500,000.00!!! (E-LOT PROMO)
Re: Converting refrigerator with bottom freezer to fermentation chamber (Calvin Perilloux)


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----------------------------------------------------------------------


Date: Mon, 14 Dec 2009 00:02:34 -0500
From: E-LOT PROMO <7788988250 at fido.ca>
Subject: E-Lot Prize Award Winner of $2,500,000.00!!!

- --
Attn: Dear Internet User,

We are pleased to notify you the "Winner" of our last Secured Mega
Jackpot Online Sweepstakes result. This is a reward program for the
patronage of internet services and all email addresses entered for
this promotional
draws were randomly selected from an internet resource database of
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Reference Number: AU 73 ES 2009
e-ticket number: 76545556452 009
Category: A
Amount: $2,500,000.00 (Two Million, Five Hundred Thousand Dollars)

You are required to establish contact with your claims agent via
e-mail with the particulars presented below:

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Name: Mr.Damien Lewis
Tel:+31 626 006 051
Email:dalewis2009 at yahoo.cn

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1. Full name... 2. Address.... 3. Occupation... 4. Tel/Fax.... 5.
Cell/Mobile.... 6. Age... 7.. Winning Ref Number...........

Congratulations!!!

Elvis Wallace
Promotions Co-ordinator

NOTE: This is an Automated Message; do not respond. You should contact the
assigned claims agent immediately to process the remittance of the prize
sum to you.

------------------------------

Date: Mon, 14 Dec 2009 06:39:58 -0800 (PST)
From: Calvin Perilloux <calvinperilloux at yahoo.com>
Subject: Re: Converting refrigerator with bottom freezer to fermentation chamber

Using a frost-free, bottom-freezer unit shouldn't be any
problem at all. Addressing your points:

>> 1. Being frost-free, i.e., self defrosting, I believe
>> it cycles through a warming period every several hours.
>> That is not desirable for a fermentation chamber.

The most common refrigerator that homebrewers use is
a frost-free unit, albeit one with the freezer on the
top of it. The principle is the same, though. The coil-
heating cycle (15 to 30 minutes) should not be long
enough to cause a temperature problem: Firstly, the
fan won't be blowing heated air into the fridge while
the defrost heater does its job; secondly, the huge
thermal mass in 5 gallons of wort will overshadow any
slight temperature rise as the compressor is off.

>> 2. I'm guessing that there may be a significant
>> temperature differential between the top and the
>> bottom of the refrigerated compartment.

In a forced air system this is not so much of a problem.
In a convection system with no fan, it can be. But the
thing that matters is the temperature of your beer, and
natural convection from the fermentation should even
that out inside the fermenter, which is where it counts.
Again, homebrewers have not reported problems like this.
If you are really worried, perhaps you can use a thermowell
and put the temperature probe in there, so you actually
measure the beer temperature, which is anyway a more
precise method than measuring air temperature outside
of the fermenter.

>> 3. The freezer on the bottom may not be useful for
>> much of anything [...]

Generally not. I suspect that it *might* be good for
storing non-thaw-sensitive things like hops, when you
are holding lager temperatures in the refrigerator, but
not ale temps, and certainly not if the outside ambient
temperature is anywhere close to your target fermentation
temperature (in which case the compressor will rarely run).
Even if you read freezing temperatures, you should perhaps
check this by putting some ice cubes in a bowl in the
freezer, and if they melt then that indicates that it might
be freezing sometimes but not always.

For what it's worth, I've used top-freezer refrigerators
as well as dedicated fridge-only units and converted
frost-free freezers for my fermentations. All worked fine.
As for bottom-freezer units, I'd love to run an experiment
for you, but there is zero chance that SWMBO will let me
do any such thing with the one in our kiitchen! I think
my above comments are on target, though.

Calvin Perilloux
Middletown, Maryland, USA


------------------------------
End of HOMEBREW Digest #5636, 12/14/09
*************************************
-------

Sunday, December 13, 2009

Homebrew Digest #5635 (December 13, 2009)

HOMEBREW Digest #5635 Sun 13 December 2009


FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org


***************************************************************
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Support those who support you! Visit our sponsor's site!
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or by paypal to address serverfund@hbd.org. DONATIONS of $250
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amount are considered paid advertisement, and may be deductible
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***************************************************************


Contents:
Converting refrigerator with bottom freezer to fermentation chamber (Fred L Johnson)


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* The HBD Logo Store is now open! *
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* * * * * * * * * * * * * * * * * * * * * * * * * * * * *

NOTE: With the economy as it is, the HBD is struggling to
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----------------------------------------------------------------------


Date: Sun, 13 Dec 2009 16:46:52 -0500
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Converting refrigerator with bottom freezer to fermentation chamber

I have a frost-free refrigerator (freezer on bottom) that I would like to use
as a fermentation chamber with carboy fermentor and external
temperature controller. I've had some difficulty finding on the net
descriptions of how well such units have worked for others. There seem
to be at least a couple of less-than-desirable features of this type of
refrigerator.

1. Being frost-free, i.e., self defrosting, I believe it cycles through a
warming period every several hours. That is not desirable for a
fermentation chamber.

2. I'm guessing that there may be a significant temperature differential
between the top and the bottom of the refrigerated compartment.

3. The freezer on the bottom may not be useful for much of anything
while the unit is being used to control fermentation temperature in the
top compartment. I have no idea how warm it will get when the
refrigerated compartment will be being controlled by an external controller.

Can anyone point me to some help on this or provide advice?

Fred L Johnson
Apex, North Carolina, USA

------------------------------
End of HOMEBREW Digest #5635, 12/13/09
*************************************
-------

Monday, December 7, 2009

Homebrew Digest #5634 (December 07, 2009)

HOMEBREW Digest #5634 Mon 07 December 2009


FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org


***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

Sponsor The Home Brew Digest!
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Support those who support you! Visit our sponsor's site!
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or by paypal to address serverfund@hbd.org. DONATIONS of $250
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tax professional, then see http://hbd.org for available
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***************************************************************


Contents:
HSA ("A. J. deLange")
PSBO 11 Results ("H. Dowda")
AHA Club Only Strong Belgians results! (HamFon\)" <nelson@buildabeer.org>
Walk The Line On Barleywine - Results! (HamFon\)" <nelson@buildabeer.org>


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* The HBD Logo Store is now open! *
* http://www.hbd.org/store.html *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
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* * * * * * * * * * * * * * * * * * * * * * * * * * * * *

NOTE: With the economy as it is, the HBD is struggling to
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JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
and Spencer Thomas


----------------------------------------------------------------------


Date: Wed, 02 Dec 2009 07:40:13 -0500
From: "A. J. deLange" <ajdel at cox.net>
Subject: HSA

Those interested in HSA should listen to the interview with Charlie
Bamforth at http://www.thebrewingnetwork.com/shows/475. For those
unfamiliar with the gentleman he is the head of food sciences at UCD,
editor of the JASB, author and/or editor of several books on brewing
(including 2 new ones) etc. (with the etc. pretty extensive). His
position seems to be that HSA is somewhat like global warming: everyone
worries about it but the evidence doesn't seem to support its existence.
I chose this comparison intentionally. The issue is a controversial one!

A. .J.


------------------------------

Date: Sun, 6 Dec 2009 13:00:01 -0800 (PST)
From: "H. Dowda" <hdowda at yahoo.com>
Subject: PSBO 11 Results

The results from PSBO 11 are posted.

www.sagecat.com/psbo11.htm

We had 349 entries from 18 states.



------------------------------

Date: Mon, 7 Dec 2009 10:12:11 -0500
From: "Nelson \(HamFon\)" <nelson at buildabeer.org>
Subject: AHA Club Only Strong Belgians results!

On December 5, we assembled a high powered group of judges including two
BJCP Masters, several BJCP Nationals, and several Certified and Recognized,
to judge the American Homebrewers Associatino Club Only Competition for
Strong Belgian Ales (BJCP style 18). We had 61 entries, with some excellent
beers from 32 states (NY and OH both had the highest number of entries by
state) around the country and from Canada. Thanks very much to all the
judges who showed up to help with the judging!

Thanks to all of the entrants too - some great beers! Here are the winners:
1st Place (and Best Of Show) - Scott Prive from Brew Free or Die in
Londonderry, NH with a "Triple", Belgian Tripel
2nd Place - Brett Begani from PDX Brewers in Beaverton, OR with "Dubbel
Time", a Belgian Dubbel
3rd Place - Evan Williams from Charlottesville Area Masters of Real Ale
(CAMRA) with "Duvus", a Belgian Golden Strong
Congratulations!

I also want to thank Tony at Oldsmar Taphouse (www.OldsmarTaphouse.com) in
Oldsmar, FL for providing his taphouse all day for our judging - and for
providing the catered judge lunch, and also for taking such good care of us!

This competition was hosted by Dunedin Brewers Guild of Dunedin, FL, and all
results are posted on our website at www.DunedinBrewersGuild.com.

Thanks again to all participants!

Nelson Crowle
Competition Coordinator
Nelson at BuildABeer.org


------------------------------

Date: Mon, 7 Dec 2009 10:18:16 -0500
From: "Nelson \(HamFon\)" <nelson at buildabeer.org>
Subject: Walk The Line On Barleywine - Results!

On December 5, we assembled a high powered group of judges including two
BJCP Masters, several BJCP Nationals, and several Certified and Recognized,
to judge the 8th Annual Walk The Line On Barleywine. We had 34 entries,
with some excellent beers. Thanks very much to all the judges who showed up
to help with the judging!

Thanks to all of the entrants too - some great beers! Here are the winners:
Best Of Show - Aaron Boerup from Tucson HomeBrew Club in Tucson, AZ, with
"Hopinator", an Imperial IPA
2nd Place BOS - Michael Cohen from Tampa Bay BEERS in Tampa, FL, with "Mikes
Mighty Ultimator", a Doppelbock
3rd Place BOS - Barry Cafarelli from Hogtown Brewers in Gainsville, FL, with
an English Barleywine
Congratulations!

I also want to thank Tony at Oldsmar Taphouse (www.OldsmarTaphouse.com) in
Oldsmar, FL for providing his taphouse all day for our judging - and for
providing the catered judge lunch, and also for taking such good care of us!

This competition was hosted by Dunedin Brewers Guild of Dunedin, FL, and all
results are posted on our website at www.DunedinBrewersGuild.com.

Thanks again to all participants!

Nelson Crowle
Competition Coordinator
Nelson at BuildABeer.org


------------------------------
End of HOMEBREW Digest #5634, 12/07/09
*************************************
-------

Tuesday, December 1, 2009

Homebrew Digest #5633 (December 01, 2009)

HOMEBREW Digest #5633 Tue 01 December 2009


FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org


***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

Sponsor The Home Brew Digest!
Visit http://www.hbd.org/sponsorhbd.shtml to learn how

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
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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: RE: pre-boil oxidation ("David Houseman")
pre-boil oxidation [SEC=UNCLASSIFIED] ("Williams, Rowan")


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* The HBD Logo Store is now open! *
* http://www.hbd.org/store.html *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 $3400
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.

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

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The HBD is a copyrighted document. The compilation is copyright
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JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
and Spencer Thomas


----------------------------------------------------------------------


Date: Tue, 01 Dec 2009 06:58:46 -0500
From: "David Houseman" <david.houseman at verizon.net>
Subject: Re: RE: pre-boil oxidation

Oxidation is perceived in beer in a number of forms. Yes there is a wet
cardboard aroma/flavor, but in my experience this is more likely due to post
fermentation oxidation as is some of aged, sherry-like notes from oxidized
alcohols. I believe that hot side aeration (oxidation) may show itself as
reduced shelf-life with either a sherry-like note or more commonly a
dullness and caramel-like character; lack of crispness. Even coconut notes
in darker beers are signs of oxidation. As Bill Rowan says, I'm sure that
there are more qualified chemists than me to provide the details.

David Houseman

------------------------------

Date: Wed, 2 Dec 2009 13:39:37 +1100
From: "Williams, Rowan" <Rowan.Williams at ag.gov.au>
Subject: pre-boil oxidation [SEC=UNCLASSIFIED]

Upon further reflection regarding pre-boil oxidation, I think
the term Hot Side Aeration or HSA is a bit of a misnomer.

I'm not aware of anyone who actually aerates their mash or
deliberately attempts to add surface air to any part of their
grist before boil. However I'm not saying that it cannot
occur...

I suspect oxidation is virtually unavoidable unless you
brew in a vacuum because any part of the grist or mash
or boil will inevitably have contact with oxygen which,
of course, causes oxidation over time.

I've noticed this difference between the kegged versus
bottled beer of the same batch, over time. The bottled beer
always tends to taste fresher, longer than it's kegged
counterpart. Mind you, the kegged stuff rarely gets
stale at my house!!

Cheers,
Rowan
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------------------------------
End of HOMEBREW Digest #5633, 12/01/09
*************************************
-------