Monday, February 28, 2011

Homebrew Digest #5796 (February 28, 2011)

HOMEBREW Digest #5796 Mon 28 February 2011


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:
Bru'n Water and cation/anion balance ("Jeff Dieterle")
RE: using commercial kegs to serve homebrew? (Darrin Smith)
HBD Status ("Pat Babcock")


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *

NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.

Financial Projection As of 19 Jan 2011
*** Condition: TERMINAL ***
Projected 2011 Budget $3271.04
Expended against projection $ 599.70
Projected Excess/(Shortfall) ($2197.49)

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


Send articles for __publication_only__ to post@hbd.org

If your e-mail account is being deleted, please unsubscribe first!!

To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.

HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.

LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.

The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.

More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.

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


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


Date: Mon, 28 Feb 2011 10:25:20 -0500
From: "Jeff Dieterle" <jddieterle at hughes.net>
Subject: Bru'n Water and cation/anion balance

I've been paying around with Martin's spreadsheet and find it very helpful,
I'm going to follow it on my next brew session. The Wards lab report for my
RO water has a cation/anion ratio of .46, I talked to Ward labs about this
and never got a satisfactory answer, however my raw water analysis is
balanced. I've done a titration alkalinity test on my raw and RO water. The
raw water alkalinity matches the Ward report at 349ppm but for the RO I get
a value near 50ppm, where Ward reports it at 113ppm. If I accept Wards
values for the cations which for the most part are proportionate to the RO
reduction I expect from my raw water analysis and play with the bicarbonate
on the anion side I can get a balance profile using the alkalinity I
measured. Because I'm on a well I send in yearly samples and I'll be doing
that soon so I can compare results. Is this a reasonable approach to
getting balance water and using the spreadsheet considering the conflict
between my alkalinity test results and Wards?

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

Date: Mon, 28 Feb 2011 11:14:38 -0500
From: Darrin Smith <hbd at aperature.org>
Subject: RE: using commercial kegs to serve homebrew?

Aaron Hermes asked about using sankey kegs a while ago and I just
got around to catching up on my HBD reading.

I've done this for the past couple of years, but cleaning is the one
major issue. I typically use a short soak of PBW, but NaOH may be
better, if you can find someplace that sells it.

I usually just fill the keg until it comes out the gas port, give it
a good shake(1/6 kegs), drain, and rinse.

Don't allow yourself to be tempted to take the keg apart. It's fairly
dangerous to remove the snap ring if the keg happens to still be
pressurized. Most kegs will have a set of ears on the spear that
should prevent the spear from shooting out of the keg, but I wouldn't
depend on it.


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

Date: Mon, 28 Feb 2011 13:03:34 -0500 (EST)
From: "Pat Babcock" <pbabcock at hbd.org>
Subject: HBD Status

Folks,

The HBD funding status is currently terminal.

Donations in this economy have been few and far between. On top of that,
my wife has injured herself, and is out of work for the next several
weeks. Unfortunately, her disability pays about half of what she would
normally bring in.

So, brothers and sisters, as the song says: can you spare a dime? If
you've been comtemplating a donation to the HBD, I can think of no better
time.

Thanks.

- --

Pat Babcock in SE Michigan
Chief of HBD Janitorial Services
http://hbd.org
pbabcock at hbd.org

------------------------------
End of HOMEBREW Digest #5796, 02/28/11
*************************************
-------

Monday, February 21, 2011

Homebrew Digest #5795 (February 21, 2011)

HOMEBREW Digest #5795 Mon 21 February 2011


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:
Brewing Water Program (mossview5)


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *

NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.

Financial Projection As of 19 Jan 2011
Projected 2011 Budget $3271.04
Expended against projection $ 520.75
Projected Excess/(Shortfall) ($2226.61)

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


Send articles for __publication_only__ to post@hbd.org

If your e-mail account is being deleted, please unsubscribe first!!

To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.

HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.

LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.

The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.

More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.

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


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


Date: Mon, 21 Feb 2011 14:22:11 -0500
From: mossview5 <mossview5 at gmail.com>
Subject: Brewing Water Program

I recently compiled a brewing water program, Bru'n Water, that differs
significantly from other water programs that I know of. This includes the
effects of malt acidity and water alkalinity to improve the prediction of
mash pH. Mash pH is known to have an effect on the fermentability and
brightness of a wort and the current batch of beer color based programs
can sometimes miss the mark when striving for a desirable mash pH range.

I've included a bunch of water knowledge that I have compiled over the
years that should be useful to the typical brewer. You can download the
program at the following link.

https://sites.google.com/site/brunwater/

Enjoy!

Martin Brungard


------------------------------
End of HOMEBREW Digest #5795, 02/21/11
*************************************
-------

Sunday, February 20, 2011

Homebrew Digest #5794 (February 20, 2011)

HOMEBREW Digest #5794 Sun 20 February 2011


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:
16th Boston Homebrew Competition: Final Call for Judges (Eric Wooten)


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *

NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.

Financial Projection As of 19 Jan 2011
Projected 2011 Budget $3271.04
Expended against projection $ 520.75
Projected Excess/(Shortfall) ($2226.61)

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


Send articles for __publication_only__ to post@hbd.org

If your e-mail account is being deleted, please unsubscribe first!!

To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.

HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.

LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.

The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.

More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.

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


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


Date: Sat, 19 Feb 2011 14:23:33 -0500
From: Eric Wooten <ecwooten at gmail.com>
Subject: 16th Boston Homebrew Competition: Final Call for Judges

On Saturday February 26th, the Boston Wort Processors will host the
16th Annual Boston Homebrew Competition. This competition attracts entries from
many of the best brewers in New England and across the country. The competition
will be held at

Communispace Headquarters,
Arsenal On The Charles;
100 Talcott Avenue Watertown, MA 02472

The event features breakfast, lunch, and free parking for all participating
judges and stewards.

The competition will take place next week, on Saturday, February 26, 2011.
Judging begins with registration promptly at 9am, continues through an afternoon
session, and is immediately followed by the Best of Show judging and
presentation of awards for winning brewers on site. Judges are encouraged to
come for the whole day, but welcome to participate in either session.

If you've judged this competition before, we would sincerely appreciate your
help again. If you haven't judged this contest before, this has historically
been a high quality, well entered competition in which you'll be joined by many
talented and experienced beer judges and enthusiasts. You can register to judge
or steward at:
http://www.wort.org/boston-homebrew-competition/bhc-judge-registration.html

This is a BJCP Sanctioned event and we will be judging all 28 BJCP 2008 Styles
for this competition. As in past years, the BHC will serve as the Northeast
Region Qualifying Event for the Masters Championship of Amateur Brewing.

For more information please visit the competition website at:
http://www.wort.org/boston-homebrew-competition.html or email Judge Coordinator
Eric Wooten at ecwooten at gmail.com.

Thank you for your support, and we look forward to seeing you on the 26th,
Eric Wooten
16th BHC Judging Coordinator
ecwooten at gmail.com


------------------------------
End of HOMEBREW Digest #5794, 02/20/11
*************************************
-------

Thursday, February 17, 2011

Homebrew Digest #5793 (February 17, 2011)

HOMEBREW Digest #5793 Thu 17 February 2011


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: Chloramine neutralizing (Fred L Johnson)


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *

NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.

Financial Projection As of 19 Jan 2011
Projected 2011 Budget $3271.04
Expended against projection $ 520.75
Projected Excess/(Shortfall) ($2226.61)

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


Send articles for __publication_only__ to post@hbd.org

If your e-mail account is being deleted, please unsubscribe first!!

To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.

HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.

LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.

The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.

More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.

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


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


Date: Thu, 17 Feb 2011 08:30:40 -0500
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Re: Chloramine neutralizing

Tom Logan asked about how to rid his water of chloramine. Since no one offered a
response, I thought I should pull up some old posts on the topic for Tom's
benefit. (In the process I discovered the search engine at
http://hbd.org/cgi-bin/hbdindex.cgi/hbd_index isn't working, at least not on my
computer.)

My water can contain up to 4 ppm chloramine and 1 ppm free chlorine.

Quoting AJ deLange from previous years:

- -------------
"The reaction between chlorine and bisulfite is: S2O5-2 + 4Cl + 3H2O -->
2SO4-2 + 6H+ + 4 Cl-

With mono chloramine it is: S2O5-2 + 2H2NCl + 3H2O -->

2SO4-2 + 2H+ +2Cl- + 2NH4+

In either case the bisulfite is oxidized to sulfate and the chlorine,
while it is not 'removed', is reduced to chloride ion."
- -------------

Thus 1 part bisulfite will reduce 4 parts chlorine or 2 parts chloramine. In my
particular case, I'll need 0.25 ppm bisulfite to reduce 1 ppm chlorine and 2 ppm
bisulfite to reduce 4 ppm chloramine in my water, for a total of 2.25 ppm (plus
it is appropriate to add a little excess to reduce the other reducible compounds
that will react with the bisulfite found in small amounts in typical drinking
water).

So let's say I'm targeting 3 ppm bisulfite to treat my water. (A little extra
does no harm and may reduce oxidation during mashing.) One mole of sodium
metabisulfite weighs 190 g of which 140 g (76%) of it is bisulfite, and 1 mole
of potassium metabisulfite weighs 222 g (roughly) of which 140 g (65%) is
bisulfite, not very different from each other. You can purchase either of these
as a powder. If you are working with campden tablets, I understand that some use
the sodium salt and some use the potassium salt, depending on the manufacturer.
I have also read that campden tablets weigh anywhere from 0.440 g to 0.550 g,
depending on the manufacturer, but I don't really know that they are pure
metabisulfite with no fillers. (Can someone confirm this?)

If we assume a campden tablet is 0.440 g sodium metabisulfite, one tablet would
contribute about 0.334 g bisulfite. To achieve 3 ppm bisulfite, I need to
dissolve 334 mg into 111 liters or 29 gallons of water (roughly). Of course, if
the campden tablet weighs more than 440 mg, is not pure, or is the potassium
rather than the sodium salt, the math changes. And, of course, there is no need
to be as precise as I have described in this illustration, considering I was
targeting adding an excess of bisulfite in the first place.

Fred L Johnson
Apex, North Carolina, USA


------------------------------
End of HOMEBREW Digest #5793, 02/17/11
*************************************
-------

Sunday, February 13, 2011

Homebrew Digest #5792 (February 13, 2011)

HOMEBREW Digest #5792 Sun 13 February 2011


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:
Weyermann Malts (Timmy R)
chloramine neutralizing ("Tom Logan")


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *

NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.

Financial Projection As of 19 Jan 2011
Projected 2011 Budget $3271.04
Expended against projection $ 520.75
Projected Excess/(Shortfall) ($2226.61)

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


Send articles for __publication_only__ to post@hbd.org

If your e-mail account is being deleted, please unsubscribe first!!

To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.

HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.

LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.

The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.

More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.

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


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


Date: Sat, 12 Feb 2011 08:33:04 -0600
From: Timmy R <homebrewtim at mac.com>
Subject: Weyermann Malts

I just listened to a presentation on Basic Brewing Radio by Weyermann
describing all their products in detail and floor-malted grains were
specifically discussed. I speculate the difference may be comparable
to the differences seen between a standard continental pale ale malt or
possibly 2-row and a floor-malted base malt such as Maris Otter.
Certainly the difference in the actual malting process must produce some
significant differences.

After looking at their site, I find no details regarding their floor-malted
pilsner malt.

Cheers,

Timmy

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

Date: Sat, 12 Feb 2011 21:18:48 -0600
From: "Tom Logan" <tdlogan at ksu.edu>
Subject: chloramine neutralizing

Back on the list and brewing after a long step back.

The city water supply where I live recently changed over from chlorine to
chloramine. I know it was covered a long time ago to use campden tablets.

I read on one of the other forums to use sodium metabisulfite instead. So
the question is how much of either do I use and are there advantages to one
over the other? My water supply is hard but the treatment plant does remove
some before it goes out. Sorry, don't have the numbers in front of me.

Thanks!

Tom

------------------------------
End of HOMEBREW Digest #5792, 02/13/11
*************************************
-------

Friday, February 11, 2011

Homebrew Digest #5791 (February 11, 2011)

HOMEBREW Digest #5791 Fri 11 February 2011


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:
Weyermann Malts ("A.J deLange")


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *

NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.

Financial Projection As of 19 Jan 2011
Projected 2011 Budget $3271.04
Expended against projection $ 520.75
Projected Excess/(Shortfall) ($2226.61)

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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HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.

LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.

The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.

More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.

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


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


Date: Thu, 10 Feb 2011 23:40:56 -0500
From: "A.J deLange" <ajdel at cox.net>
Subject: Weyermann Malts

I use the Weyermann malts exclusively in my lager brewing. I have
always used triple decoction mashes with them on lagers but use a step
mash for Kolsch. I cannot answer the question as to whether a step
mash is actually required or not as I have never done one. I can say
that step mashes for Kolschs and decoctions for wheat and lager beers
have resulted in what I consider to be some very nice beers.

I have only brewed with the floor malted Pils once and that is now in
the fermenter so about all I can say at this point is that the wort
appears to be darker than it is with the regular Pils. I will know
fairly soon.

Is the floor malted stuff now available to homebrewers? The stuff I
got was intended as a sample for a commercial outfit and somehow wound
up in my hands.


A.J.


------------------------------
End of HOMEBREW Digest #5791, 02/11/11
*************************************
-------

Thursday, February 10, 2011

Homebrew Digest #5790 (February 10, 2011)

HOMEBREW Digest #5790 Thu 10 February 2011


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:
Weyermann Bohemian Pilsner Malt(s)? (Aaron Hermes)


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *

NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.

Financial Projection As of 19 Jan 2011
Projected 2011 Budget $3271.04
Expended against projection $ 520.75
Projected Excess/(Shortfall) ($2226.61)

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


Send articles for __publication_only__ to post@hbd.org

If your e-mail account is being deleted, please unsubscribe first!!

To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.

HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.

LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.

The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.

More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.

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


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


Date: Thu, 10 Feb 2011 15:01:34 -0500
From: Aaron Hermes <aaron.hermes at gmail.com>
Subject: Weyermann Bohemian Pilsner Malt(s)?

I'm itching to brew up a Bohemian Pilsner, and am curious about the use of the
Weyermann BoPils malts. Unfortunately, the Crosby and Baker site
doesn't list all of the pertinent
stats on the malts, so I'm wondering

a) Do these require a multi-step mash schedule (I'm thinking of
decoction anyway - but do I *need* to step?)
b) Is there much of a difference between the floor-malted and
non-floor-malted versions?

Does anyone here have experience with either/both of these offerings?
Insight is appreciated!


Thanks!

aaron


------------------------------
End of HOMEBREW Digest #5790, 02/10/11
*************************************
-------

Tuesday, February 8, 2011

Homebrew Digest #5789 (February 08, 2011)

HOMEBREW Digest #5789 Tue 08 February 2011


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:
Steve A's suggestion ("A. J. deLange")


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *

NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.

Financial Projection As of 19 Jan 2011
Projected 2011 Budget $3271.04
Expended against projection $ 520.75
Projected Excess/(Shortfall) ($2226.61)

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


Send articles for __publication_only__ to post@hbd.org

If your e-mail account is being deleted, please unsubscribe first!!

To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.

HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.

LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.

The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.

More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.

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


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


Date: Tue, 08 Feb 2011 09:05:14 -0500
From: "A. J. deLange" <ajdel at cox.net>
Subject: Steve A's suggestion

Steve,

Yes, the blue thing is a steam boiler intended for the replacement home
steam heating market though one guy whom I had in to see about
installing it (I wound up installing it myself) asked if I was intending
to cook crabs and when I asked him how in heaven's name he came up with
that idea said that he is part owner of a crab house and that is the
boiler they use. That, of course, gave me an idea and so the boiler is
dual use - brewing beer and cooking crabs. It is not used to heat the
brewery on a daily basis though it certainly does that on brew days. The
black thing is a Sears rollaround which serves as storage for bits and
pieces and as a desk. The gray thing is indeed the thing that houses the
PID controllers, SSR's, some switches and an RS232 to USB adapter.
See http://www.pbase.com/agamid/image/84072194.

Now as to the last part of your post: I'm sure your intentions are kind
but what you are suggesting sounds a lot like work! One of the guys in
my brewing club (guy on the right in
http://www.pbase.com/agamid/image/75851258) is always after me to start
a nano brewery - apparently they are quite the rage and there seems to
have been a sea change in the TTB as there are a couple of these
operating using equipment at and below the scale at which I brew (50 gal
batches). But I didn't retire in order to turn my hobby into a full time
job and a hard one at that.

I did at one time (when I was still working) think about supplementing
the Social Security checks (which I'm not getting) by doing some lab
analysis. I approached the head brewer at Capitol City (guy in the
middle in that last picture) about using my services and he said that
he'd love to be able to get alcohol, bitterness, color... data on his
beers but that there was nothing in his budget for such. He solved that
problem by quitting Cap City, opening his own place and getting me on
board as an investor so now he gets the occasional analysis - free.

I also got approached by a gentleman planning to make his grandmother's
limoncello commercially about doing gauging for him. If it were whiskey
it would be a piece of cake - shoot the stuff into the meter, write down
the number (or have it written automatically to a computer file) and
charge $10 but because it's loaded with sugar distillation is required
and that's 4 hours work. I also am not too keen to have TTB sniffing
around the place I live.

And given what my accountant charges I'm betting any thing I took in
would be consumed by what he'd collect for doing Schedule C.

So yes, I've thought about these things - but only half seriously.

A.J.


------------------------------
End of HOMEBREW Digest #5789, 02/08/11
*************************************
-------

Sunday, February 6, 2011

Homebrew Digest #5788 (February 06, 2011)

HOMEBREW Digest #5788 Sun 06 February 2011


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:
Alkalinity ("A. J. deLange")
Shoes, ships and Sankey Kegs /was: Sankey Kegs ("\\-s@roadrunner.com")


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *

NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.

Financial Projection As of 19 Jan 2011
Projected 2011 Budget $3271.04
Expended against projection $ 520.75
Projected Excess/(Shortfall) ($2226.61)

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


Send articles for __publication_only__ to post@hbd.org

If your e-mail account is being deleted, please unsubscribe first!!

To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.

HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.

LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.

The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.

More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.

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


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


Date: Sat, 05 Feb 2011 01:10:41 -0500
From: "A. J. deLange" <ajdel at cox.net>
Subject: Alkalinity

Bill Pierce please pass to John Palmer

Addition of calcium carbonate to water is simple in that adding 264.2
mg/L CaCO3 to 1 L of water yields an alkalinity of 264.2 mg/L only if:
1. Ideally dilute chemistry is assumed and 2. The end point pH of the
titration defining alkalinity is 4.35. 3. The acid used to dissolve the
chalk is carbonic. 4. Carbonic is added until pH 7 is reached.

Including the effects of ionic strength and using the more usual pH
(in brewing applications) of 4.3 to define alkalinity 264.2 mg/L
dissolved in water with CO2 gives an alkalinity of 268.3. The difference
is small enough that one can say that 100 mg/L chalk dissolved in
imitation of the way in which natural limestone is dissolved is 100 mg/L
as CaCO3 - hence the use of that unit of concentration.

Now if one dissolved 264 mg/L CaCO3 in 1L DI water with hydrochloric
acid and brought the pH to 7 the alkalinity of that water would be 109.8
and if using sulfuric acid 110.0. But if using phosphoric acid it would
be 155.9. OTOH if the water is brought to pH 6 the alkalinity of that
water using carbonic would be 276.3, using hydrochloric 42.8 and using
phosphoric 57.4.

The numbers I gave for phosphoric are bogus. They would apply for a
solution of sodium carbonate of equivalent strength but where calcium
and phosphate are involves another effect, the extremely low solubility
of hydroxyl appatite comes into play. When phosphoric acid is added to a
suspension of calcium carbonate the the lowered pH allows CaCO3 to
dissolve releasing CO3-- and Ca++ ions into the solution. Protons from
the phosphoric acid are consumed by CO3-- + H+ --> HCO3- and the pH
rises. When the pH rises the concentration of PO4--- increases and this
immediately forms Ca10(PO4)6(OH)2 which precipitates. This results in
removal of PO4--- which causes HPO4-- to give up a proton to replace it.
This causes depletion of HPO4-- so H2PO4- gives up a proton to replace
it and so also with H3PO4. All the protons are available to convert
HCO3- to CO2 gas which escapes and to lower the pH which shifts the
various phosphate species back towards acid and these effects continue
until equilibrium is reached. All this has a dramatic effect on the
alkalinity. Note: things don't happen in order the way I've described
them but thinking of them in this way helps me to get an idea of what to
expect at equilibrium.

Malt doesn't contain H3PO4 but it does contain the acid H2PO4- and
similar things happen with malt when calcium carbonate is added to it.
The chalk is basic and so the pH rises which causes a shift in the
distribution of phosphate species towards PO4---. This coalesces with
calcium to release protons by the mechanism of the last paragraph which
limits the extent to which the pH can rise. Thus much of the calcium
carbonate added to a mash for the purpose of increasing pH is
ineffective for that purpose - and a good thing it is too! Simple
laboratory experiments with phosphate solutions of strength similar to
that reported for malt seem to indicate that large chalk additions may
be unable to carry the pH above 7 but this is a tentative result.

All this can be modeled (or at least a phosphate model is possible - I'm
working on it) but the point I want to make is that calculating the
"alkalinity" of mash is certainly not a simple thing to do given
uncertainties in actual phosphate concentration and the fact that the
phosphate and carbonate systems aren't the only 2 buffers in grist,
especially where dark malts are involved.

There is more on this in discussions with Colin and Martin at the tail
end of the Version 2.0 of Palmer's Residual Alkalinity Spreadsheets
<http://www.thebrewingnetwork.com/forum/viewtopic.php?f=2&t=8762> thread
at BN.

A.J.


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

Date: Sun, 06 Feb 2011 10:35:04 -0500
From: "\\-s at roadrunner.com" <"\\-s"@roadrunner.com>
Subject: Shoes, ships and Sankey Kegs /was: Sankey Kegs

A.J.deLange writes ....

> The rig I use is pictured and described at
> http://www.pbase.com/agamid/image/109220058

OMG - I've understood for years that AJ is an advocate of "go big or go
home", but the graphic proof is stunning, and doesn't even show the
obviously missing lab and fridges and ... So I'm assuming the blue and
black boxen with plumbing are the heat source and copper ? Based on
the amount of wiring I suspect he gray box on top is a control panel.
IIRC correctly AJ wrote about using a home furnace as a heat source - is
your home furnace doing dual duty here AJ ?

So - and I'm half serious here AJ - wouldn't it make more sense, to
form a nominal business, offer services for test/development brewing,
or brewery lab services ? Even if you never made a nickel of revenue
you could buy your toys with pre-tax dollars for a few years at a cost
of filing a schedule C.

-SteveA

------------------------------
End of HOMEBREW Digest #5788, 02/06/11
*************************************
-------

Friday, February 4, 2011

Homebrew Digest #5787 (February 04, 2011)

HOMEBREW Digest #5787 Fri 04 February 2011


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:
Sankey Kegs ("A.J deLange")
Message from John Palmer about water chemistry, revised spreadsheet ("Bill Pierce")


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *

NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.

Financial Projection As of 19 Jan 2011
Projected 2011 Budget $3271.04
Expended against projection $ 520.75
Projected Excess/(Shortfall) ($2226.61)

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


Send articles for __publication_only__ to post@hbd.org

If your e-mail account is being deleted, please unsubscribe first!!

To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.

HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.

LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.

The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.

More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.

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


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


Date: Thu, 3 Feb 2011 23:51:25 -0500
From: "A.J deLange" <ajdel at cox.net>
Subject: Sankey Kegs

When I started doing larger quantities I switched over to Sankey kegs
completely. There are some advantages. They hold more beer, there is
only one type of coupler (for Sankey - if you use foreign kegs there
are several) i.e. no more requirement to maintain stocks of pin and
ball gas and liquid connectors. Parts are available at any bar supply,
Rapids, Micromatic.... You can take beer to any place that serves keg
beer. Keggerators do not have to be modified. The slim style 1/4 and
sixtel mean you have the same flexibility with respect to smaller
quantity when you want to take beer to a smaller function.

There are (surprise) some disadvantages the main one of which is that
you will have to kluge up something for cleaning. You will need a high
quality coupler equipped with pea and check valve removed and external
gas and liquid valves for filling and that same coupler will serve
for cleaning. You need to make a stand on which the keg can sit
inverted. You will also need a reservoir to hold cleaning fluid and a
hefty pump to ram that fluid up the spear as forcefully as possible.
The rig I use is pictured and described at
http://www.pbase.com/agamid/image/109220058
You'll note that compressed air (demisted) is very helpful in
balancing the input and output flow rates.


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

Date: Fri, 4 Feb 2011 09:53:43 -0500
From: "Bill Pierce" <BillPierce at aol.com>
Subject: Message from John Palmer about water chemistry, revised spreadsheet

Here is a message I got from John Palmer:


"Hi Bill,
It's late and I couldn't recall how to log into the HBD. (I am getting old
before my time)
Anywho, attached is the latest version of the spreadsheet which FIXES the
alkalinity contribution problem with Chalk vs bicarbonate. I talked with a
water chemistry prof at the Univ of Washington, author of a couple textbooks
on the subject, and to make a medium story short, he explained the total
alkalinity is always conserved!
This means that if you assume dissolution of 1 gram of CaCO3 in a gallon of
wort, that equates to 264.2 ppm of CaCO3, which is 264.2 ppm of CaCO3 as
CaCO3. Meanwhile if you dissolve 1 gram of NaHCO3 in wort, you get 72.3 ppm
of Na and 191.9 ppm of HCO3 and you have to then convert that bicarbonate to
Alkalinity as CaCO3 by 50/61.

Anyway, the bottom line is that Martin was mostly right that my spreadsheet
did not account for enough alkalinity from chalk additions. But now it does
and I had my equations verified by a water chemistry professor.
I have broken out the alkalinity contribution from both chalk and baking
soda, just so people could see the difference, and changed Chloride to
Sulfate to Sulfate to Chloride because Colin Kaminski, my co-author on the
water book, has done lots of test batches and is able to say with confidence
that the range for Sulfate to Chloride Ratio is about .5 - 9.0
More chloride than double digits in the 1:2 ratio of Sulfate to Chloride and
the beer tastes salty. But sulfate can go into triple digits at 9:1 in an
IPA and taste fine (with low sodium <75ppm he says).

Gotta hit the hay, Thanks for riding herd on the HBD and please post this
for me!
Cheers,
John"


(John's revised water spreadsheet [currently only in English units; I assume
the metric version is forthcoming] is at his site:
http://howtobrew.com/section3/Palmers_Mash_RA_ver3ptO.xls)


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End of HOMEBREW Digest #5787, 02/04/11
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Thursday, February 3, 2011

Homebrew Digest #5786 (February 03, 2011)

HOMEBREW Digest #5786 Thu 03 February 2011


FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
using commercial kegs to serve homebrew? (Aaron Hermes)


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Date: Thu, 3 Feb 2011 08:46:35 -0500
From: Aaron Hermes <aaron.hermes at gmail.com>
Subject: using commercial kegs to serve homebrew?

Anyone had any luck re-using commercial kegs to serve homebrew?

I have an annual party where I serve 50-60 gallons of homebrew, and would
really like to be able to minimize the number of keg changes, etc.

I have a few kegs from now-defunct breweries that I could repurpose, but
didn't
know if it would be worth the effort...

aaron


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End of HOMEBREW Digest #5786, 02/03/11
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