Friday, March 26, 2010

Homebrew Digest #5672 (March 26, 2010)

HOMEBREW Digest #5672 Fri 26 March 2010


FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
Re: Kegging & growler fill advice (Danny Williams)
Stuck Fermentation (Frank Russo)


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and Spencer Thomas


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


Date: Thu, 18 Mar 2010 11:36:13 -0400
From: Danny Williams <danny at bubrew.org>
Subject: Re: Kegging & growler fill advice

I fill growlers exactly the same as I fill smaller bottles - with a
poor man's counterpressure filler. The growlers require a larger
stopper, of course, and at 10psi I cannot hold in the larger stopper
with my fingers so I made a strap to go around the bottle and hold in
the stopper. It fills hands-off with no foam at all and no need to
reduce pressure or vent the keg. If I intend to keep the growler full
for a while I will fob the beer as I remove the filler and cap on
foam.

Sorry I have no pictures of the rig; if anyone needs them speak up and
I will take some.

Danny Williams danny at bubrew.org
Nokomis, Florida


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

Date: Fri, 26 Mar 2010 03:39:34 -0700 (PDT)
From: Frank Russo <fjrusso at yahoo.com>
Subject: Stuck Fermentation

>From my previous post it sounds like I didn't get across my problem.
I had a stuck batch of a Belgian Trippel. After racking to secondary
I put 3 gallons of apple juice on the yeast cake and it took off like
crazy. That tells me the yeast from the Belgian was okay.

Since then I have added a SafAle 05 (After re-hydrating) to the
Belgian and it has restarted. So my problem is solved. But I am
curous why it got stuck in the frist place, but the yeast took
off when I put the Apple juice on the yeast cake.


Regards,
Frank J. Russo



------------------------------
End of HOMEBREW Digest #5672, 03/26/10
*************************************
-------

Wednesday, March 17, 2010

Homebrew Digest #5671 (March 17, 2010)

HOMEBREW Digest #5671 Wed 17 March 2010


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


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


Contents:
Re: 2010 BJCP Board Elections: North, Northeast, Mountain/Northwest (Mike Dixon)
Growler Filling from kegs ("Steve Johnson")
Berliner Weisse ("T. Rohner")
Re: Kegging and Growler Fill Advice (Calvin Perilloux)


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


Date: Wed, 17 Mar 2010 07:35:09 -0400
From: Mike Dixon <mpdixon at ipass.net>
Subject: Re: 2010 BJCP Board Elections: North, Northeast, Mountain/Northwest

Three of the seven BJCP Board of Directors positions are up for
election.If you live in one of these regions and are a member of the
BJCP, please consider becoming active in the process.

Whether your interest is in being a candidate, supporting your favorite
candidate, or simply making your vote count, we need your involvement.

Nominations are being accepted through the end of March, and all the
details can be found on the website:
http://www.bjcp.org/electioncenter.php

Please Note: We currently do not have any candidates from the North region.

Cheers,
Mike Dixon
Wake Forest, NC
BJCP Communication Director


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

Date: Wed, 17 Mar 2010 09:44:07 -0500
From: "Steve Johnson" <sjohnson3 at comcast.net>
Subject: Growler Filling from kegs

Kevin asks for advice on filling growlers from his kegs. I had similar
problems early on when I first started kegging. However, through
trial and error, I have found the following system works best for
me, but may be counter to what Kevin is trying to accomplish by
natural carbonation to get the best carbonation levels at the
beginning of his filled keg.

After my beer has been kegged through force carbontation and
is at the desired carbonation level (about 10 to 12 PSI for my
system for most of my beers), when I want to fill a growler or
some swing top bottles for sharing with friends, I get the
containers as cold as possible by placing in the fridge for some
time before filling. Then, I have a dedicated beer line about 2
feet in length with a quick disconnect on one end and rather
than a cobra tap on the other end, I leave the other end free
of any fitting or dispensing device. I place that free end in the
bottom of the container I am filling, and then bleed off any
excess gas from my keg, but leaving enough to be sure that
the seal on the keg o-ring will maintain a tight seal. Then I
hook the quick disconnect to the beer out line on the keg
and pull off enough beer to fill the container. I usually place
the bottle or growler in a clean short sided bucket to capture
any spillage or allow for a slight bit of foam over, but with
the reduced pressure in the keg, there is usually not too
much of this. If I am filling several containers, I may have
to give the keg a brief shot of CO2 to get the beer moving
out of the keg again.

When I am done, I just run more CO2 into the keg at the
right PSI that I originally had in the keg to get the overall
pressure in the keg back up to normal dispense levels. I also
make sure that that bottle or growler filling line is kept
clean and sanitized before and after each use by doing a
final soak in Star San.

Again, this method may end up working against your main
objective of getting and maintaining a good carbonation
level in your kegs through natural carbonation, but if you
are careful about adding more gas at the right PSI to begin
with, then you should be ok in maintaining that level in
much the same way you are doing it now.

Steve Johnson
Music City Brewers
Nashville, TN


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

Date: Wed, 17 Mar 2010 15:58:16 +0100
From: "T. Rohner" <t.rohner at bluewin.ch>
Subject: Berliner Weisse

Hey all

I was wondering, if anyone is making Berliner Weisse regularly.
I was trying to find recipes and procedures for it.
I found 2 ways for souring the beer in my internet searches. Either
souring the mash, or let the lactos do their work during fermentation.
I found souring the mash interesting, since it would keep living lactos
out of my fermenters.(HDPE)
But as far as i have seen, the way the brewerys do it, seems to be
souring in the fermenter.
What yeast is suggested here? A clean wheat or a alt?

Cheers Thomas


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

Date: Wed, 17 Mar 2010 09:03:18 -0700 (PDT)
From: Calvin Perilloux <calvinperilloux at yahoo.com>
Subject: Re: Kegging and Growler Fill Advice

> I've tried to fill a few growlers to bring to friends and
> I get so much foam in the growler that I have to let it rest
> before I can complete the fill.

Kevin,

Assuming your carbonation in the beer is set right, this is easy:

(1) Make sure your growler is as close as you can get it to 32 F.

(2) Reduce pressure on the serving keg to about 2 or 3 psi,
just enough to push the beer; any higher, and you'll create
foam. You'll need to vent the keg to do this, which is easy
on a pin-lock, harder on others.

(3) Optionally, use a piece of tubing that inserts in the tap
and reaches to the bottom of the growler. This helps reduce
oxidation. (Make sure you have enough flow to fill it with beer
instead of splashing beer through air inside the tube.)

(4) Optionally, purge the growler with a slow fill of CO2 before
you start this; this will reduce oxidation.

Our local brewpubs only do part 1 and 3, but you can get better
results by doing all of these.

Some of this depends on the tap geometry as well, and I'm not
sure how well it works with picnic taps. I sometimes fill using
the method above and other times use the Blichmann Beer Gun,
both with reasonable results (Blichmann's being better for fillibng
lots of bottles).

Calvin Perilloux
Middletown, Maryland, USA

------------------------------
End of HOMEBREW Digest #5671, 03/17/10
*************************************
-------

Tuesday, March 16, 2010

Homebrew Digest #5670 (March 16, 2010)

HOMEBREW Digest #5670 Tue 16 March 2010


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:stuck fermentation ("oobyjooby")
Kegging and Growler Fill Advice (Kevin Gray)


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


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


Date: Tue, 16 Mar 2010 09:38:41 -0400
From: "oobyjooby" <oobyjooby at cs.com>
Subject: re:stuck fermentation

If I understood correctly you now have a batch that is stuck, you racked off
of the yeast cake, then added
the apple juice to the yeast cake. To restart, retreive some of the yeast
from the apple batch, about 1/3 of a cup (100ml). Pull about 1 quart of the
stuck batch (assuming 5 gallons) and degas it well, add a broad spectrum
yeast energizer (Fermaid, Fermax, Wyeast), aerate well then add the yeast
cake. When that is fermenting add another quart of the stuck beer, when that
is fermenting add another quart of beer, when that is fermenting add another
quart...and so on till you have 1/2 the batch fermenting again. Then bring
both halves together.

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

Date: Tue, 16 Mar 2010 11:28:14 -0400
From: Kevin Gray <kevin.gray at gmail.com>
Subject: Kegging and Growler Fill Advice

I'm a relative newbie to home kegging--I've now kegged three batches
and struggle a bit with the carbonation. I inherited a regulator that
won't seem to stay set to the CO2 level I want, so I've resorted back
to priming sugar in the keg for my last batch and just using the CO2
to push it out to serve,and I seem to be getting better results.

However, I've tried to fill a few growlers to bring to friends and I
get so much foam in the growler that I have to let it rest before I
can complete
the fill. As a result, the growlers end up being flat by the time I
get them to the intended audience. I've seen bars take this approach
when they fill growlers for me, so I'm not sure what I'm going wrong.

Please help. Otherwise I'll be forced to drink all my beer myself and
not share with friends.

Kevin


------------------------------
End of HOMEBREW Digest #5670, 03/16/10
*************************************
-------

Monday, March 15, 2010

Homebrew Digest #5669 (March 15, 2010)

HOMEBREW Digest #5669 Mon 15 March 2010


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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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:
stuck fermentation ("Darrell G. Leavitt")
Re: Stuck Fermentation (Pete Calinski)
Stuck Fermentation (Matt)


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
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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: Mon, 15 Mar 2010 07:25:56 -0400 (EDT)
From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu>
Subject: stuck fermentation

Stuck fermentation, I wonder if you used fresh apple juice, or if it had
preservatives in it? I ask in that several years ago I used apple juice
that had preservatives, and it, I believe, killed the yeast.
Darrell

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

Date: Mon, 15 Mar 2010 09:23:38 -0400
From: Pete Calinski <petec.100 at gmail.com>
Subject: Re: Stuck Fermentation

I had a similar problem a few years ago and my local homebrew shop
recommended Amylase Enzyme Powder and it worked like gang busters.

I had a high OG ale that stopped fermenting.
I added more yeast. Nope.
Then champagne yeast. Nope.
Then (something else, I don't remember what). Nope
Then the Amylase and BAMM, it took right off. The end result, after all
that abuse, wasn't bad.

Pete Calinski
East Amherst NY
Near Buffalo NY

http://hbd.org/pcalinsk

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

Date: Mon, 15 Mar 2010 07:23:30 -0700 (PDT)
From: Matt <baumssl27 at yahoo.com>
Subject: Stuck Fermentation

Frank,

How much yeast did you use and how much did you aerate? A
common rule of thumb is to use 1 million *well-aerated* cells
per mL per degree Plato (or 1 billion cells per L per P). If
your batch is 5 gallons (19 L) at 1.065 (16.25 degrees P) --
and if we ignore the apple juice -- this rule of thumb
suggests you use 309 billion cells. With the apple juice you
would of course want even more.

SOME breweries make great beer with 1/2 or even 1/3 of this
pitch rate, because their specific yeasts and processes happen
to allow it. (WY3787 is one such yeast, in my experience, and
indeed it's reported that the Belgian brewers who use this
yeast have pitch rates on this level.) Some other brewers
find they must use a bit more than the rule of thumb suggests,
to avoid stuck fermentation and excessive production of
volatiles (especially the ester ethyl acetate, which in large
quantities smells like nail polish remover).

As for restarting fermentation, I would rehydrate a pack of
Nottingham ale yeast in ~85F water, according to the directions
on the package, then pitch it into your beer. If this does not
work then I think the only stronger approach is to make a
raging starter (again, Nottingham would be good) and pitch that.

Matt



------------------------------
End of HOMEBREW Digest #5669, 03/15/10
*************************************
-------

Sunday, March 14, 2010

Homebrew Digest #5668 (March 14, 2010)

HOMEBREW Digest #5668 Sun 14 March 2010


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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********** Also visit http://hbd.org/hbdsponsors.html *********

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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:
Stuck Fermentation (Frank Russo)
2010 Coconut Cup Results (Scott Graham)


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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
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be able to easily meet its annual expenses, with room to
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As always, donors and donations are publicly acknowledged
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JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
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----------------------------------------------------------------------


Date: Sun, 7 Mar 2010 10:09:59 -0800 (PST)
From: Frank Russo <fjrusso at yahoo.com>
Subject: Stuck Fermentation

Who can tell me the reason for stuck fermentation?
e.g Belgian Tripel, SG 1.065 after 3 weeks 1.030. Yeast Wyeast 1388.

Racked to secondary and poured 3 gals apple juice on the yeast cakes.
Fermentation running just like it should. So temperature is not an issue.
So what is?

Suggestions for how to restart it?

Regards,
Frank J. Russo


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

Date: Sun, 14 Mar 2010 13:12:58 -0400 (EDT)
From: Scott Graham <grahams at cs.fiu.edu>
Subject: 2010 Coconut Cup Results

The 2010 Coconut Cup was another rousing success thanks to everyone's
support.

Special thanks go to our out of town judges--Steve Piatz (from
Minnesota!), Sean Gregg (SAAZ), Andy Rodusky (PBD), Paul Blatz (PBD),
Patrick Fossett (PBD), Don Russ (PBD), Herb Boardman (FLAB), Greg
Flynn (FLAB), and Marshall Silk (FLAB)--as well as our out of town
stewards Squeke O'Connor (PBD) and Steve Nelson (FLAB). Many thanks to the
dedicated MASH members who assisted with the judging, stewarding, and
logistics.

Additional thanks go to our Sponsors, the Titanic Brewery & Restaurant,
Gordon Biersch, Wyeast, White Labs, Sierra Nevada, Boston Beer Company,
and Brew Your Own magazine.

The results of the 2010 Coconut Cup are posted at
http://www.miami-homebrew.org/coco-cup/CocoCup10_Results.html

Congratulations to the winners and to the winning club, the Miami Area
Society of Homebrewers (MASH). We'll have the Cup engraved soon and it
will return to its permanent home above the bar at the Titanic Brewery &
Restaurant in Coral Gables.

We hope that you'll enter your brews in next year's Coconut Cup!

Scott Graham
Coconut Cup Judge Coordinator
MASH President
[1159.9, 169.3] Apparent Rennerian


------------------------------
End of HOMEBREW Digest #5668, 03/14/10
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Thursday, March 4, 2010

Homebrew Digest #5667 (March 04, 2010)

HOMEBREW Digest #5667 Thu 04 March 2010


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


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Contents:
BABBLE Brew-Off 2010 Results ("Dan Morey")
2010 BJCP Board Elections: North, Northeast, Mountain/Northwest (Mike Dixon)


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


Date: Sun, 28 Feb 2010 21:35:22 -0600
From: "Dan Morey" <dan-at-morey.us at comcast.net>
Subject: BABBLE Brew-Off 2010 Results

Thanks to everyone who participated in the BABBLE Brew-Off. 2010 was our
largest year with 348 entries with 102 brewers from 15 states. Special
thanks to the volunteers that made the event run smoothly. And special
thanks to our sponsors.

Results are now available on our website:

http://www.babblehomebrewers.com/documents/BBO_2010_Results.htm

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

Date: Thu, 04 Mar 2010 16:49:17 -0500
From: Mike Dixon <mpdixon at ipass.net>
Subject: 2010 BJCP Board Elections: North, Northeast, Mountain/Northwest

Three of the seven BJCP Board of Directors positions are up for election.
If you live in one of these regions and are a member of the BJCP, please
consider becoming active in the process.

Whether your interest is in being a candidate, supporting your favorite
candidate, or simply making your vote count, we need your involvement.

Nominations are being accepted through the end of March, and all the
details can be found on the website:
http://www.bjcp.org/electioncenter.php

Cheers,
Mike Dixon
Wake Forest, NC
BJCP Communication Director


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End of HOMEBREW Digest #5667, 03/04/10
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