Homebrew Digest #5574 (June 26, 2009)

HOMEBREW Digest #5574 Fri 26 June 2009

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

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Contents:
Lovve Mafking Positions ("thoroughpin")
How muck is beer in italy ("andri.manager@gmail.com")
Campden to remove chloramine (Jim Stansell)

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meet its meager operating expenses of approximately $3400
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----------------------------------------------------------------------

Date: Mon, 22 Jun 2009 23:24:30 +0000
From: "thoroughpin"<thoroughpin at cs26z.com>
Subject: Lovve Mafking Positions

Love Makinng Posittions www . shop28 . net

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

Date: Fri, 26 Jun 2009 00:38:39 -0700
From: "andri.manager at gmail.com" <andri.manager@gmail.com>
Subject: How muck is beer in italy

How muck is beer in italy? What should I watch out for?
Any info much appreciated. Thankyou.
Thanks, Janet

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

Date: Fri, 26 Jun 2009 09:41:07 -0400
From: Jim Stansell <jim.stansell at comcast.net>
Subject: Campden to remove chloramine

Does it matter at what stage of the brewing process chloramine is removed?

Typically, I've been adding a campden tablet to about 10 gallons of
water in my HLT. But, as I use the water for mashing, sparging, and
cleaning (mixing up PBW, StarSan, etc), I replenish it as I go, and I
don't know if the chloramine is being driven off from the additional water.

Do chloramines have any negative impacts on the mash and sparge, or
would it be possible to just add a campden tablet to the boil kettle instead?

Thanks!

------------------------------
End of HOMEBREW Digest #5574, 06/26/09
*************************************
-------

Homebrew Digest #5573 (June 21, 2009)

HOMEBREW Digest #5573 Sun 21 June 2009

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

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***************************************************************

Contents:
Re: bubble logger ("Greg 'groggy' Lehey")
Reply Asap!! ("Capt. John Martin")
Couples Making Love Positions -- The Twwo Best Positions (Rath Keedy)
Do Yooou Make These 4 Mistakes in sex? (Hadaway Ruther)

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

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
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spare for next year. Please consider it.

As always, donors and donations are publicly acknowledged
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Send articles for __publication_only__ to post@hbd.org

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

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

Date: Fri, 19 Jun 2009 15:21:53 +1000
From: "Greg 'groggy' Lehey" <grog at lemis.com>
Subject: Re: bubble logger

On Thursday, 18 June 2009 at 7:08:40 -0500, Brian Lundeen wrote:
>
> As to your last point, being a Canadian I sympathize with your
> plight, but brewers the world over know that a standard batch size
> is 5 US gallons ...

Not at all! Here in Australia, a metric country in no way dependent
on the laws or practices of any other country, a standard batch size
is 5 *Imperial* gallons.

Greg
- --
Finger grog at FreeBSD.org for PGP public key.
See complete headers for address and phone numbers.
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problems, please read http://tinyurl.com/broken-mua

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

Date: Sun, 21 Jun 2009 05:22:24 -0700
From: "Capt. John Martin" <capt.johnustroop at yahoo.com.hk>
Subject: Reply Asap!!

Hello Dear,
I am sorry for contacting you through this medium without a previous notice; I
am Captain John Martin with the United States army's 4th infantry division,
stationed on assignment with the United Nations peace keeping force in Iraq.
The Charter of the United Nations gives the Security Council the power and
responsibility to take collective action to maintain international peace and
security. For this reason, the international community usually looks to the
Security Council to authorize peacekeeping operations. Most of these
operations
are established and implemented by the United Nations itself with troops
serving under UN operational command.

On the other hand I want to inform you that I have in my possession the sum of
$49.5 million USD which I made through crude oil deal here in Iraq, I have
successfully arrange the funds in a consignment and handed over to a Diplomat
working under the United Nations here in Iraq to move the consignment out of
Iraq for safe keeping.

If you make this claim, we will share it 50%/50%. If you are interested reply
so that I will give you the full details and contact information?s of the UN
Diplomat to contact him.

Waiting for reply

Truly,
Capt. John Martin

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

Date: Sun, 21 Jun 2009 16:26:45 -0100
From: Rath Keedy<biggin at forte.co.id>
Subject: Couples Making Love Positions -- The Twwo Best Positions

Couples Mkaing Love Positions -- The Two Best Positions (www shop95 net)
The Case Agaisnt Jacob The eJweler

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

Date: Mon, 22 Jun 2009 02:34:29 -0000
From: Hadaway Ruther<singlet at 4atb.com>
Subject: Do Yooou Make These 4 Mistakes in sex?

Do Yoou Make These 4 Mistakes inn sex? (www shop47 net)
World's most boring TV show to measure enfergy ucse

------------------------------
End of HOMEBREW Digest #5573, 06/21/09
*************************************
-------

Homebrew Digest #5572 (June 18, 2009)

HOMEBREW Digest #5572 Thu 18 June 2009

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

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***************************************************************

Contents:
RE: bubble logger ("Brian Lundeen")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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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and Spencer Thomas

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

Date: Thu, 18 Jun 2009 07:08:40 -0500
From: "Brian Lundeen" <blundeen at mts.net>
Subject: RE: bubble logger

> Date: Wed, 17 Jun 2009 14:46:31 +1000
> From: "Williams, Rowan" <Rowan.Williams at ag.gov.au>
> Subject: Bubble Logger [SEC=UNCLASSIFIED]
>
> My dear Bwian,
> Would elevation impact on the formation and frequency of
> bubbles?
>
> But how do we cater for those of us in the first world who
> brew in metric and make 23 litre batches???
>

Dearest Rowan,

Thank you for your contribution to this important topic. In regards to your
first question, did you not read the manual that came with your airlock
calibration kit? On page 42, Section 7.1.5 "Compensation for Elevation"
clearly points out that airlocks must be calibrated to a standard elevation
of 802 feet (sorry, 244.5 meters) above sea level. This of course is the
mean elevation of Ann Arbor, Michigan, center of the homebrewing universe.
Elevation compensation is done by precise adjustment to the liquid volume in
the airlock and must be checked and corrected daily. The optional
micropipette kit (if your vendor doesn't carry it, it can be ordered
directly through BLOW) contains a number of useful sizes from 1 through 50
micro-liters, and greatly simplifies this task.

As to your last point, being a Canadian I sympathize with your plight, but
brewers the world over know that a standard batch size is 5 US gallons and
we just have to deal with that. In any case, one could argue that REAL
metric brewers only make batches of 100 liters size, or multiples thereof.
;-)

Cheers
Bwian

------------------------------
End of HOMEBREW Digest #5572, 06/18/09
*************************************
-------

Homebrew Digest #5571 (June 17, 2009)

HOMEBREW Digest #5571 Wed 17 June 2009

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

***************************************************************
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***************************************************************

Contents:
Bubble Logger [SEC=UNCLASSIFIED] ("Williams, Rowan")
Listing of business owners for the US ("Johnathan Sheppard")

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

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

Date: Wed, 17 Jun 2009 14:46:31 +1000
From: "Williams, Rowan" <Rowan.Williams at ag.gov.au>
Subject: Bubble Logger [SEC=UNCLASSIFIED]

My dear Bwian,
Would elevation impact on the formation and frequency of bubbles? My home is some 600 metres above sea level and I've also studiously noted that the thermometer does not read 100C when the boil starts! I've noted (and unfortunately not had the foresight to keep a log of) a slight differential between boiling the wort when I'm located on the downstairs pool deck, during a nice sunny day, compared to boiling the wort upstairs in the kitchen when the weather is inclement.

If an online bubble logger could be developed, brewers all over the world could contribute data which I'm sure would be of assistance to somebody who needs a statistically significant sample - especially if the contributors qualified their data with the elevation of their ISO Standard airlock at the time.

But how do we cater for those of us in the first world who brew in metric and make 23 litre batches???

Rowan (Australian chapter of Metric BLOW, aka, MEBLOW (Aus))...
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------------------------------

Date: Wed, 17 Jun 2009 18:37:44 -0400
From: "Johnathan Sheppard" <exothermic at gmail.com>
Subject: Listing of business owners for the US

15 sortable fields including contact names, phone, email Etc...

This list has 2 million emails - all optin and sortable by state

Now offered at the lower rate: $292 - from now until Friday

send and email to: Kerry at listsourcesworld.com

no future mailing please email exit at listsourcesworld.com

------------------------------
End of HOMEBREW Digest #5571, 06/17/09
*************************************
-------

Homebrew Digest #5570 (June 16, 2009)

HOMEBREW Digest #5570 Tue 16 June 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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tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************

Contents:
Re: Mash tun size? ("Craig S. Cottingham")
Mash tun size (Thomas Rohner)
Re: Mash tun size? (donniestyle)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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
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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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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, 16 Jun 2009 00:43:53 -0500
From: "Craig S. Cottingham" <craig.cottingham at gmail.com>
Subject: Re: Mash tun size?

On Jun 15, 2009, at 12:02, drsmith <hbd at aperature.org> wrote:

> The question on my mind lately is how much grain and water fits in a
> 10 gallon space. I already have a 10 gallon cooler that could be used
> for a simple infusion mash, but I'm uncertain if I can hit a 1.060
> gravity with it if I'm attempting a 10 gallon batch size.

I have a 5 gallon cylindrical cooler I use as a mash tun, and I once
got 14.5 lbs of grain into it and 5 gallons of 1.077 gravity wort
out. There are too many variables to tell if your mileage will be the
same, but generally speaking, yes, what you want to accomplish should
be feasible.

- --
Craig S. Cottingham
craig.cottingham at gmail.com
+1 (913) 826-6896 or Skype me at CraigCottingham
OpenPGP fingerprint: 7977F79C

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

Date: Tue, 16 Jun 2009 08:04:54 +0200
From: Thomas Rohner <t.rohner at bluewin.ch>
Subject: Mash tun size

If your mash tun equals your batch size, you are ok up to around 17P
(around 1.068). For higher gravities, you can mash twice and only take
the first runoff, or reduce the batch size.
The boiler shoud be 30-50 percent larger than your batch size.
(evaporation and boilovers)
We intend to step up from 50 to 100 litres in the near future. (our 50 l
3 tier keg setup made some 250-300 batches over the last 10 years)
We already have 3 wonderful 100 litre containers and we intend to
enlarge the mash tun by 20 and the boiler by 50 percent. The mash tun
gets enlarged, because it gets pretty full at higher gravities and we
intend to add a electric mash mixer.

Since you intend to do infusions in a non heated cooler, you may need
more volume to reach the mash out temp. Or at least, you need to mash in
pretty "dry". Our mash tun is heatable, so we don't need to add water
until lautering. We wanted to do step mashes and be able to start at low
temps.

Maybe you get responses from "cooler mashers" as well. The picture may
be a bit different there.

Cheers Thomas

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

Date: Tue, 16 Jun 2009 11:07:29 -0500 (CDT)
From: donniestyle at directlink.net
Subject: Re: Mash tun size?

> Subject: Mash tun size?

Searching HBD you can find information on calculating the mass of the
mash. The formula I use was posted by Ken Eddy. Here it is.

Total volume of mash = Wg (0.08 + MWR/4) gallons
= Mg (0.67 + MMWR) liters

Wg = weight of grain (lbs)
MWR = Mash Water Ratio, qt/lb
Mg = Mass of grain (kg)
MMWR = Metric Mash Water Ratio, liters/kg

One thing I found is it does not account for what is taken up for the
false bottom. Another thing that I found is other formulas used to
calculate the amount of infusion water to raise the mash temperature fall
short of what is actually needed.

For example, if I use 30 pounds of grain, and I use 0.8 qt per lb:
Wg = 30 * (0.8/4 + 0.08) = 8.4 gallons.

------------------------------
End of HOMEBREW Digest #5570, 06/16/09
*************************************
-------

Homebrew Digest #5569 (June 15, 2009)

HOMEBREW Digest #5569 Mon 15 June 2009

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

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or by paypal to address serverfund@hbd.org. DONATIONS of $250
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***************************************************************

Contents:
IBF Fest List ("Chad Stevens")
Mash tun size? (drsmith)

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

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

Date: Sat, 13 Jun 2009 21:23:17 -0700
From: "Chad Stevens" <zuvaruvi at cox.net>
Subject: IBF Fest List

San Diego County Fair International Beer Festival

Fest list now available at: www.zuvaruvi.com

Hope to see you June 26th or 27th!

Chad Stevens
Beer Events Coordinator
San Diego County Fair
www.sdfair.com/beer

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

Date: Mon, 15 Jun 2009 12:02:06 -0400
From: drsmith <hbd at aperature.org>
Subject: Mash tun size?

I've been doing extract brewing for quite a long time. At times I've
played with doing some all grain batches here and there, but not
enough to really have a good idea of how much grain can be mashed in a
certain size of vessel. I'm right now preparing to move to 10 or 15
gallon batches as well since the investment of time isn't that much
more than it would be for doing the usual 5 gallon batch.

The question on my mind lately is how much grain and water fits in a
10 gallon space. I already have a 10 gallon cooler that could be used
for a simple infusion mash, but I'm uncertain if I can hit a 1.060
gravity with it if I'm attempting a 10 gallon batch size. Any help or
insight from the more experienced all-grain brewers out there would be
much appreciated.

Also, if anyone has used a Blichmann Boilermaker and can write a small
review of it, I'd appreciate that as well. I need a bigger pot to go
to the larger batch size and I'm thinking of getting one of these with
the false bottom so I can have a bit more flexibility than the cooler
provides.

Thanks.

- --Darrin
Rochester, NY

------------------------------
End of HOMEBREW Digest #5569, 06/15/09
*************************************
-------

Homebrew Digest #5568 (June 12, 2009)

HOMEBREW Digest #5568 Fri 12 June 2009

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

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or by paypal to address serverfund@hbd.org. DONATIONS of $250
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***************************************************************

Contents:
RE: Bubble Logger ("Brian Lundeen")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* The HBD Logo Store is now open! *
* http://www.hbd.org/store.html *
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* 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
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JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
and Spencer Thomas

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

Date: Fri, 12 Jun 2009 08:10:38 -0500
From: "Brian Lundeen" <blundeen at mts.net>
Subject: RE: Bubble Logger

> Date: Thu, 11 Jun 2009 15:23:08 -0400
> From: Natalie Hirneisen <cave.natalie at gmail.com>
> Subject: Re: Bubble Logger
>
>
> Another thing, normally a blow off tube is needed the first
> few days of fermentation, maybe a specialty designed high
> capacity airlock would help?
>

Sadly, this would invalidate your results. While the science of fermentation
bubble logging is still in its infancy, it has become clear that useful data
mandates the use of an ISO standard size and shape plastic airlock. While a
non-standard airlock might be fine for your own purposes, it is unlikely
that your paper would be accepted for presentation at a conference
sanctioned by the Bubble Logging Organizations of the World (BLOW). Now,
this situation has come up before, as you might expect. BLOW has accepted
papers where the fermentation was carried out in twenty one-gallon jugs to
reduce the activity level to the point where an ISO standard airlock can
handle it. Be aware, that there is still much debate as to the mathematical
corrections required to account for the variations in factors such as
thermal loss and fermenter geometry (not that we need to revisit that
topic).

Good luck with your experiments, and perhaps we'll meet up at the next
conference.

Cheers
Bwian

------------------------------
End of HOMEBREW Digest #5568, 06/12/09
*************************************
-------

Homebrew Digest #5567 (June 11, 2009)

HOMEBREW Digest #5567 Thu 11 June 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!
********** 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:

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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
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sponsorship opportunities.
***************************************************************

Contents:
Re: Bubble Logger (Natalie Hirneisen)

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

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

Date: Thu, 11 Jun 2009 15:23:08 -0400
From: Natalie Hirneisen <cave.natalie at gmail.com>
Subject: Re: Bubble Logger

The Bubble logger is a interesting idea.
Here are some thoughts I was pondering.

Matlab or equivalent needs a PC to run on,
To reduce the hardware, maybe try a
dsPIC (a microcontroller) from Microchip
to take care of the signal processing and log the
bubble events.
Digikey has an evaluation kit for the
dsPIC for about $60 that connects to the
USB port on your PC and has a mic amp + AtoD built in.
When done fermenting, one could
just download the data from the device flash memory.
One could also connect an I squared C temp sensor to the
processor to log temp and how that changes the bubble rate.

Another thing, normally a blow off tube is needed
the first few days of fermentation, maybe a specialty
designed high capacity airlock would help?
regards,

Natalie

> Date: Tue, 9 Jun 2009 14:14:16 -0700 (PDT)
> From: Matt <baumssl27 at yahoo.com>
> Subject: Cheap and Easy Bubble Logger
>
>
> Airlock bubbles are a fun and potentially useful way to
> look at fermentation, and various automatic bubble-logging
> systems have been devised (see HBD archives, various web
> sources). For those of us familiar with MATLAB, here's an
> idea for *extremely* cheap and easy bubble logging:
>
snip

------------------------------
End of HOMEBREW Digest #5567, 06/11/09
*************************************
-------

Homebrew Digest #5566 (June 09, 2009)

HOMEBREW Digest #5566 Tue 09 June 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!
********** 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:
Belgium Trip (Phil Wilcox)
Cheap and Easy Bubble Logger (Matt)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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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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: Mon, 8 Jun 2009 22:28:23 -0400
From: Phil Wilcox <thepfhb at gmail.com>
Subject: Belgium Trip

Hi All,

Need to have some kid free time? Have somebeer bullets this summer?
A club member (Jim) Hegedus and I are going to Brussels July 27-Aug 3
and plan day trips to Trappist breweries and others along
the way. Ticket prices are going down?!! $830+ The hotel is nice, and
the more we can put in the car the less driving we have to do...
Interested??? If we get enough people we can hire a driver...

We are staying at a four star hotel, which
runs about $118 a night. This is a REALLY nice hotel. Much better
than any of the places we stayed at during the Germany/Czech trip
I organized in 2000. If you want to find your own hovel we can meet
up each morning and take off then...

$800 to get there
$700 to stay there
$500 to eat and drink across Belgium

$2 Grand and change for the trip of a lifetime!!!!!!!!

Anyone interested in joining us can contact me at
thepfhb at comcast dot net

Any belgian hbd'ers out there PLEASE speak up I could use your
help in getting this all arranged.

>>>Steve A--Wow awesome post as usual. Have you been to
the Dreher Brewery and museum in Budapest? Jim will
also be going there...

- --
Phil Wilcox
Poison Frog Home Brewer
Secretary - Prison City Brewers (Former Warden)
AABG, AHA, BJCP, HBD, Etc., Et. al ...

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

Date: Tue, 9 Jun 2009 14:14:16 -0700 (PDT)
From: Matt <baumssl27 at yahoo.com>
Subject: Cheap and Easy Bubble Logger

Airlock bubbles are a fun and potentially useful way to
look at fermentation, and various automatic bubble-logging
systems have been devised (see HBD archives, various web
sources). For those of us familiar with MATLAB, here's an
idea for *extremely* cheap and easy bubble logging:

1. Download FreeMAT (an open source alternative to
MATLAB--or if you have MATLAB already then use that)
2. Tape a $5 PC mini-microphone to your airlock (basically
the method Fredrik reported on HBD in the past)
3. Use wavrecord() in MATLAB/FreeMAT to capture data

With the data in FreeMAT/MATLAB you can then process and play
with it however you want. Maybe write a script to identify
"bubble events" or else take a different approach based on
connecting a given amount of RMS to each bubble. I haven't
tried this yet but I'll report back when I have (if nobody
beats me to it).

Matt

------------------------------
End of HOMEBREW Digest #5566, 06/09/09
*************************************
-------

Homebrew Digest #5566 (June 08, 2009)

HOMEBREW Digest #5566 Mon 08 June 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:
Belgium Trip (Phil Wilcox)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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
"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,
and Spencer Thomas

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

Date: Mon, 8 Jun 2009 22:28:23 -0400
From: Phil Wilcox <thepfhb at gmail.com>
Subject: Belgium Trip

Hi All,

Need to have some kid free time? Have somebeer bullets this summer?
A club member (Jim) Hegedus and I are going to Brussels July 27-Aug 3
and plan day trips to Trappist breweries and others along
the way. Ticket prices are going down?!! $830+ The hotel is nice, and
the more we can put in the car the less driving we have to do...
Interested??? If we get enough people we can hire a driver...

We are staying at a four star hotel, which
runs about $118 a night. This is a REALLY nice hotel. Much better
than any of the places we stayed at during the Germany/Czech trip
I organized in 2000. If you want to find your own hovel we can meet
up each morning and take off then...

$800 to get there
$700 to stay there
$500 to eat and drink across Belgium

$2 Grand and change for the trip of a lifetime!!!!!!!!

Anyone interested in joining us can contact me at
thepfhb at comcast dot net

Any belgian hbd'ers out there PLEASE speak up I could use your
help in getting this all arranged.

>>>Steve A--Wow awesome post as usual. Have you been to
the Dreher Brewery and museum in Budapest? Jim will
also be going there...

- --
Phil Wilcox
Poison Frog Home Brewer
Secretary - Prison City Brewers (Former Warden)
AABG, AHA, BJCP, HBD, Etc., Et. al ...

------------------------------
End of HOMEBREW Digest #5566, 06/08/09
*************************************
-------

Homebrew Digest #5565 (June 07, 2009)

HOMEBREW Digest #5565 Sun 07 June 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:
Vienna malt is ... (steve alexander)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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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----------------------------------------------------------------------

Date: Sun, 07 Jun 2009 20:10:27 -0400
From: steve alexander <steve-alexander at roadrunner.com>
Subject: Vienna malt is ...

> From: donniestyle at directlink.net
> Subject: Re: A few replies
>
>
>> Subject: Too sweet? [SEC=UNCLASSIFIED]
>> I haven't used Vienna before so am I making an excessively sweet
>> wort if I add crystal?
>>
>
> Vienna is a more highly kilned malt. It is dry when kilned. It is
> fermentable, like pils or pale malt. Munich malt is damp when kilned, and
> is slightly sweeter, but it doesn't make excessively sweet beers either.
>
Yes, agreed, a good start, but ...

Vienna malt is nominally "highly kilned", but a lot less than Munich or
most UK PA malts. "High kilned" refers to the finishing/curing
temperature. Traditional UK malts are high kilned and finished at
90-100C, while traditional pils malts as low as 60C and lager malts
~75C. I have severe doubts that these figures apply to any modern malts.

Gabriel Sedlmeyr Sr bought the (then) small Spaten brewery in Munich in
1807. His son, Gabriel Jr traveled widely, as far afield as Britain,
Austria, Switzerland, and Bohemia studying malting and mashing and
eventually he and his brother Josef took over Spaten ~1838, introducing
many technical advancements. Gab.Jr had developed a friendship with
Anton Dreher of Vienna during his travels. Anton, after great
difficulty, took over the family brewery and introduced the "bright"
(meaning clear and not not very dark) beer using the "new" lager process
(circa 1840). This was unusual as almost all previous lagers were dark
dunkel style. Anton became wealthy and eventually bought the castle
brewery 'Michelob' in Bohemia (producing yet lighter lagers).

Gab.Jr's brother Josef, operating Franziskaner at the time, apparently
introduced a variant of the Vienna style lagers to Bavaria as the 1872
marzenbier, using what has become known as Munich Malt (or "durch
malz/dark malt" in Germany).

Historic records of Anton Dreher's malt and beer color are
controversial, but certainly is was a lighter version of the Munich
"durch malz", which is better documented. Probably the vienna malting
process was less changed from the conventional method, but certainly
there were changed to kilning. What we call Vienna and Munich malt are
cousins, the Munich style is a bit darker and certainly more converted
by the maltster and more Maillard products from the kiln.

To understand the kilning we must recall that all conventional malts
have been chitted sufficient to develop some hydrolytic enzymes. There
are two main phases to the kilning, a drying phase and a roasting
phase. Note that in the absence of water the hydrolytic enzymes cannot
act, but many are instead protected from denaturing by substrate
stabilization. So the enzymes may act (tho' the amount of water is
quite low) during drying, and in the roasting phase there is little or
effectively no creation of sugars and simple amino acids. At the same
time we have Maillard reactions that also require water and simple
sugars and simple amino compounds peaking around 95C-125C, giving way to
less flavor positive reactions of browning at higher temps.
Caramelization (NOT a Maillard reaction) only requires sugars but the
process is enhanced in the presence of amino acids or even nitrogen
salts this happens around 150-180C. Carbonization occurs at a slightly
higher temp (~175-210C) and applies to sugars and starch as well.

The maillard reactions give all sorts of terrific "malty" aromas and
perhaps some modest sweet & bitter flavors. Of course the simple sugars
that appear after malt saccharification are sweet, but the yeast consume
all of these; dextrins simply aren't sweet, or at least not sweet
enough to matter. The sweetness that persists from malt into beer is
primarily due to caramel.

As a side-trip, caramel/crystal malt is made by adding an additional
first kilning phase where the rather wet malt is held at 60-80C for 60
to 90 minutes while moisture is trapped to accomplish a lot of
saccharification. This produces a lot of free simple sugars,
essentially complete conversion of starch. The malt is then caramelized
& dried at 150-180C for variable amounts of time based on the desired
color with considerably caramel formation and some Maillard formation.
Charry roast malts and roast barley are routinely kilned to around 200C.

Munich is somewhat overmodified and begins with high protein malt.
There is a long moist-hot initial drying (as long as 24 hrs ~60C) that
certainly produces sugars, but the chitting and initial kilning is
geared toward a high amino content. Munich finished with a 100C-105C
curing which is certainly high-kilned. Color 15-25EBC. The point is to
encourage Maillard product and not to create much caramel, tho' a little
must exist.

Vienna is conventionally modified, and is cured at a 90C, so it is
barely high-kilned. Color ~6EBC. The processing is roughly akin it
conventional US (2-row) pale malt except the kilning is a bit stronger &
longer. and the color & maillard products correspondingly higher. There
isn't enough saccharification +> caramelization to make a "sweet beer"
from vienna malt, but it will have more Maillard product than a lesser
kilned product, but not an overwhelming amount.

Oddly in recent decades the traditional Octoberfest and Marzen bier have
decreased in color or else competing light colored festbiers
introduced. The Vienna style is almost lost to Europe, but various
authors suggest modern examples, and even the BJCP guidelines aren't
terribly close to the original (perhaps less red color and less aroma in
the original).

-S

------------------------------
End of HOMEBREW Digest #5565, 06/07/09
*************************************
-------

Homebrew Digest #5564 (June 05, 2009)

HOMEBREW Digest #5564 Fri 05 June 2009

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

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Contents:
Re: A few replies (donniestyle)

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

Date: Fri, 5 Jun 2009 13:45:50 -0500 (CDT)
From: donniestyle at directlink.net
Subject: Re: A few replies

> Subject: Too sweet? [SEC=UNCLASSIFIED]
> I haven't used Vienna before so am I making an excessively sweet
> wort if I add crystal?

Vienna is a more highly kilned malt. It is dry when kilned. It is
fermentable, like pils or pale malt. Munich malt is damp when kilned, and
is slightly sweeter, but it doesn't make excessively sweet beers either.
I like your recipe. Give it a go. I'm sure you'll like it too. You may
also try some other darker malts sometime, Munich, Biscuit, Aromatic, etc.

> Subject: Re: Good Grainy Flavor
> I would recommend using it [6-row pale malt] to entirely ...
> Potentially there could be a lot of trial and error involved.

I would not recommend making a beer with 100% 6-row malt. Use 6-row malt
for BJCP categories 1A, 1B, 1C, 2C, and 4A, and you will also use corn,
rice, refined sugars, or other fermentable adjuncts in those styles
because 6-row malt has more protiens, polyphenols, nitrogen, and other
things that need to be thinned out. You can make a beer with 100% 6-row,
and you might like it.

> Subject: Re: Jellotin and Carbonation
> Here's a trick to monitor carbonation. When you bottle, fill one
> 12-20 ounce PET soda bottle.

Nice - thanks.

By the way, I just recently became a BJCP judge, and certainly don't claim
to know it all. My post may not be perfectly accurate, but intended to
help. If you have any questions or are curious for more information, I
would recommend the bjcp.org study material. You will find a lot of
information, and suggestions for further reading.

Slainte!

------------------------------
End of HOMEBREW Digest #5564, 06/05/09
*************************************
-------

Homebrew Digest #5563 (June 04, 2009)

HOMEBREW Digest #5563 Thu 04 June 2009

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

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***************************************************************

Contents:
too sweet (malty)? ("Darrell G. Leavitt")
Re: Jellotin and Carbonation (Jeff Renner)

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* * * * * * * * * * * * * * * * * * * * * * * * * * * * *

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

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

Date: Thu, 4 Jun 2009 07:20:34 -0400 (EDT)
From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu>
Subject: too sweet (malty)?

Let's see what others say, but I would personally reduce the Vienna to
just 1/2 of what you had planned, and still use the Light Crystal.

Darrell

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

Date: Thu, 4 Jun 2009 11:26:53 -0400
From: Jeff Renner <jsrenner at umich.edu>
Subject: Re: Jellotin and Carbonation

On Jun 3, 2009, at 9:26 PM, Keith Christian wrote:

> Thanks Jeff,
>
> What is your method of hydrating the gelatin? I have heard of people
> adding hot water to the gelatin and then adding some cool water before
> pouring the gelatin into the fermenter. How long should I let it set
> before bottling or kegging?
>
> Is there a problem letting the beer set for a few days or a week with
> the gelatin on the bottom? My beer is sitting at 60F. Should it be
> colder?

I suspend a half packet of grocery store gelatin (for 7.75 gallons,
this isn't a precise thing) in about a cup of cold water or beer and
heat it in the microwave, stopping to stir occasionally. I stop just
before it starts to boil because that seems to produce lumps.

Then I add some cool beer to it, then stir it into the rest of the
beer. Often I do this at racking, so I add it to the first gallon of
beer and let the rest of the beer stir it in as it runs into the new
container. If you are doing it in an opaque container, you'll just
have to guess, but if the beer is done fermenting, a few days should
work.

If you are racking to a carboy, you can watch it clarify from the top
down over a period of hours. It's fun to watch by shining a
flashlight through it from behind.

I have let this sit in a keg until it was all gone, so I am sure that
it's stable. I don't think 60F would be a problem.

I don't often fine these days as gravity does a good job, but it's a
good way of speeding things up.

Jeff

Jeff Renner in Ann Arbor, Michigan USA, jsrenner at umich.edu
"One never knows, do one?" Fats Waller, American Musician, 1904-1943

------------------------------
End of HOMEBREW Digest #5563, 06/04/09
*************************************
-------

Homebrew Digest #5562 (June 03, 2009)

HOMEBREW Digest #5562 Wed 03 June 2009

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

***************************************************************
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***************************************************************

Contents:
Too sweet? [SEC=UNCLASSIFIED] ("Williams, Rowan")
Re: Jellotin and Carbonation (Jeff Renner)
Re: Good Grainy Flavor (Robert Tower)
RE: Jellotin and Carbonation ("Keith Christian")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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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----------------------------------------------------------------------

Date: Wed, 3 Jun 2009 14:42:43 +1000
From: "Williams, Rowan" <Rowan.Williams at ag.gov.au>
Subject: Too sweet? [SEC=UNCLASSIFIED]

Hi all,
I'm planning on brewing a pale ale on the weekend with 3kg of Maris Otter, 1kg of Vienna and 300g of light crystal in the grist for the 22L batch. I haven't used Vienna before so am I making an excessively sweet wort if I add crystal?

I plan on bittering to around 48 IBU with Perle and Chinook, flavour with Amarillo and dry hop with Simcoe.

Would you leave out the crystal?

Cheers,
Rowan

Canberra Brewers, Australia
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------------------------------

Date: Wed, 3 Jun 2009 08:30:36 -0400
From: Jeff Renner <jsrenner at umich.edu>
Subject: Re: Jellotin and Carbonation

"Keith Christian" <keithchristian at roadrunner.com> wrote:

> I have a cloudy beer and would like to hit it with gelatin. Will
> there
> be any yeast available to carbonate my beer?

No problem in my experience. It might take a bit longer, but you'll
have nice bottles with very little yeast deposit.

Here's a trick to monitor carbonation. When you bottle, fill one
12-20 ounce PET soda bottle. Before tightening the cap, squeeze out
the air in the head space. As carbonation develops, the partially
collapsed bottle will pop out, and then get harder. When it stops
getting harder, and it will never get as hard as soda, your bottles
are carbonated.

Jeff

- ---
Jeff Renner in Ann Arbor, Michigan USA, jsrenner at umich.edu
"One never knows, do one?" Fats Waller, American Musician, 1904-1943

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

Date: Wed, 3 Jun 2009 11:14:50 -0700
From: Robert Tower <roberttower at sbcglobal.net>
Subject: Re: Good Grainy Flavor

Matt wants to get a nice, subtle grainy flavor for his next saison. I
wouldn't recommend flaked barley. In my experience it doesn't add any
grain flavor or character. His idea of using six row pale malt seems
like a much better idea. I would recommend using it to entirely
replace whatever base malt he was using before. Six row when handled
right doesn't necessarily have to be overly husky or grainy. Just be
sure to not over-mill it. If you have reservations about going all
six row, then I would recommend starting with 50% and then see how it
tastes. But as I said before, properly handled you should be able to
use it for 100% of your base malt. If that still doesn't give you the
grain character you are looking for then the next step would be to
fiddle around with the sparging amounts (i.e. decreasing the initial
mash water volume and increasing the sparging water volume). With
this I would start extremely conservatively as it is really easy to
overdo it and get a harsh, tannic character. Potentially there could
be a lot of trial and error involved. Good luck!

Bob Tower / Los Angeles, CA

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

Date: Wed, 3 Jun 2009 18:26:24 -0700
From: "Keith Christian" <keithchristian at roadrunner.com>
Subject: RE: Jellotin and Carbonation

Thanks Jeff,

What is your method of hydrating the gelatin? I have heard of people
adding hot water to the gelatin and then adding some cool water before
pouring the gelatin into the fermenter. How long should I let it set
before bottling or kegging?

Is there a problem letting the beer set for a few days or a week with
the gelatin on the bottom? My beer is sitting at 60F. Should it be
colder?

Thanks,

Keith

- -----Original Message-----
From: Jeff Renner [mailto:jsrenner at umich.edu]
Sent: Wednesday, June 03, 2009 5:31 AM
To: Posting Address Only - No Requests
Cc: Keith Christian
Subject: Re: Jellotin and Carbonation

"Keith Christian" <keithchristian at roadrunner.com> wrote:

> I have a cloudy beer and would like to hit it with gelatin. Will
> there
> be any yeast available to carbonate my beer?

No problem in my experience. It might take a bit longer, but you'll
have nice bottles with very little yeast deposit.

Here's a trick to monitor carbonation. When you bottle, fill one
12-20 ounce PET soda bottle. Before tightening the cap, squeeze out
the air in the head space. As carbonation develops, the partially
collapsed bottle will pop out, and then get harder. When it stops
getting harder, and it will never get as hard as soda, your bottles
are carbonated.

Jeff

- ---
Jeff Renner in Ann Arbor, Michigan USA, jsrenner at umich.edu
"One never knows, do one?" Fats Waller, American Musician, 1904-1943

------------------------------
End of HOMEBREW Digest #5562, 06/03/09
*************************************
-------

Homebrew Digest #5561 (June 02, 2009)

HOMEBREW Digest #5561 Tue 02 June 2009

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

***************************************************************
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Sponsor The Home Brew Digest!
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FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:

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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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tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************

Contents:
wasted yeast? ("Mike Patient")
Good Grainy Flavor (Matt)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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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Date: Tue, 2 Jun 2009 10:40:26 -0400
From: "Mike Patient" <mpatient at rta.biz>
Subject: wasted yeast?

Hello all,


Two days ago I started to ferment a wheat beer I had added slices of lemon
and oranges to.

After about 12 hours, the yeast was very active and I noticed a large layer
of foam in the fermentor.
At the top of the foam were dense clusters of yeast, and after checking
again around 48 hours later,
the foam has settled and the denser yeast clumps settled on top of the
orange slices and lemon slices I have floating in the top of the beer.

My question is whether or not it would be worth it to mix in the yeast that
has settled on top of the fruit. I don't know if I will oxidize the beer
this early, or if it is worth it to mix the yeast back in to the beer.

Any suggestions?

Mike

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Date: Tue, 2 Jun 2009 10:54:19 -0700 (PDT)
From: Matt <baumssl27 at yahoo.com>
Subject: Good Grainy Flavor

I taste a slight grainy/husky flavor in Brasserie Dupont's
organic beer Foret (also sold as "Moinette Bio" in Belgium).
I suspect this character arises from the organic base malt
used for this particular beer, since I don't taste it in
Dupont's similar non-organic beers Saison Dupont and
Moinette Blonde.

I actually enjoy this grainy hint, and hope to achieve it in
my next saison. I know I will not get this flavor from my
base malt (a smooth Continental pils) so I'm considering
adding either some flaked barley or Rahr American 6-row malt.

In either case, can anyone suggest what amount would give
just a grainy/husky hint to the beer? Any ideas on which
approach is better? I do lean toward the 6-row since I fear
unmalted barley may undesirably "thicken" the saison. Thanks
for any suggestions,

Matt

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End of HOMEBREW Digest #5561, 06/02/09
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