FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
Shipping faucets overseas? [SEC=PERSONAL] ("Williams, Rowan")
Sterilizing wood pieces for fermenter (Fred L Johnson)
Donation (IT)" <stjones@eastman.com>
Starter for Lacto in Berliner Weisse (David Lewinnek)
Re: Homebrew Digest Donation (stevesveil-hbd)
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Date: Tue, 1 Jun 2010 13:24:05 +1000
From: "Williams, Rowan" <Rowan.Williams at ag.gov.au>
Subject: Shipping faucets overseas? [SEC=PERSONAL]
Personal
Hi all,
Does anybody know of a retailer who ships Perlick
faucets to overseas brewers?
I bought a Ventmatic faucet from Northern Brewer
back in 2005 and I'm having no luck in finding a
supplier who's willing to ship similar faucets and
shanks to brewers in the antipodes?!
Cheers,
Rowan
Canberra Brewers
Australia
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Date: Tue, 1 Jun 2010 06:44:42 -0400
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Sterilizing wood pieces for fermenter
On a side note, in my response to Mike's request for a method for culturing
lactobacillus, I mentioned the article by Wee et al., "Pilot-Scale Lactic
Acid Production via Batch Culturing of Lactobacillus sp. RKY2 Using Corn
Steep Liquor As a Nitrogen Source", Food Technol. Biotechnol. 44 (2) 293298
(2006). In that article, the authors noted that steaming process for
producing the wood hydrolysates for their experiments releases toxic
compounds that were suspected to have retarded the ability of the
lactobacillus to ferment. This may be pertinent to those of you who steam or
boil your wood chips before adding them to your fermenter. I would recommend
NOT adding the water in which the chips were boiled or steamed to the
fermenter based on Wee's report.
Fred L Johnson
Apex, North Carolina, USA
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Date: Tue, 1 Jun 2010 07:41:13 -0400
From: "Jones, Steve (IT)" <stjones at eastman.com>
Subject: Donation
I've made my donation.
Note that if you select the Personal tab and select Gift, the server fund
will receive more of your donation than with a standard donation.
I like the digest format. There are dozens of places to go for chats and
instant responses, but there is a lot of garbage on them that doesn't exist
on the hbd (or brews n views, either). When people have to wait a day to see
their post, and then another day to see responses, they tend to be more
serious and civil. I would love to see the hbd return to its heyday of
activity when the full 45K (or whatever) was filled every day. There were
some great discussions, and many well-known and highly respected people
participated.
But isn't there a way we can continue all this with a different hosting
paradigm? $3500 or so per year is a lot to provide what has basically become
an archive of information. With all the hosting services out there I don't
see a need to maintain our own server and t1 connection any longer. I
realize that there are many more pieces to the puzzle than hbd, bnv,
recipator, etc. but we should be able to come up with some way to provide
80-90% of the same services with only 10-20% of the cost.
But it will take someone more creative than I to come up with it.
Steve Jones
State of Franklin Homebrewers
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Date: Tue, 1 Jun 2010 10:20:29 -0400
From: David Lewinnek <davelew at gmail.com>
Subject: Starter for Lacto in Berliner Weisse
Mike asks about a starter for a Berliner Weisse. I am a big fan of this
style, and I make my Berliner Weisses differently from most of the
published recipes out there. My method for Berliner Weisse is the
"Four No's": No boil, No hops, No yeast, No problem.
My method is to mash some grains (roughly 50-50 wheat and pils), then
drain the mash into a fermenter. No boil, no hops. I let the fermenter
cool to 85, then throw in a handful of raw, uncracked grains (in case the
mash killed or damaged any bugs with heat), and keep the fermenter at
around 85 degrees F for two weeks. I seal the fermenter with a dry
S-shaped airlock stuffed with a cotton ball to allow oxygen transfer, but
keep insects out. I have heard lactobacillus described as both a
facultative anaerobe like brewer's yeast, and as a microaerophile which
prefers low oxygen, high CO2 environments. I don't know which is
correct, but I get plenty of sour from my cotton-ball-in-the-airlock method.
As for temperatures, there is more agreement on 86F being the optimal
temp for lacto growth, which helps the lacto dominate over the
pediococcus and brettanomyces and saccharomyces that have probably
been innoculated into the wort.
My suggestion for Mike is not to worry about getting the lacto to take.
If he keeps the conditions favorable for lacto (gravity under 1.035,
temperature in the 80s), the lacto will grow.
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Date: Tue, 1 Jun 2010 12:56:35 -0700 (PDT)
From: stevesveil-hbd at yahoo.com
Subject: Re: Homebrew Digest Donation
Just PayPal'ed $10 to cover me and a non-donor.
Why? This group must know how to search the archives,
The same stupid questions don't get re-asked time and time again!
Just my 2 additional cents,
Steve Seeley from Shingle Spring CA (Between Sacramento and Tahoe off HW50)
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End of HOMEBREW Digest #5690, 06/01/10
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