Homebrew Digest #5785 (January 31, 2011)

HOMEBREW Digest #5785 Mon 31 January 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!
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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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***************************************************************

Contents:
Re: Culturing Yeast (Kevin Gray)
16th Boston Homebrew Competition: 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!!

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

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

Date: Mon, 31 Jan 2011 10:20:23 -0500
From: Kevin Gray <kevin.gray at gmail.com>
Subject: Re: Culturing Yeast

A question for the larger group. A friend recently gave me a six pack
of Malta, which is a malt beverage made by Goya that is essentially
malt syrup and a little bit of hops. I know some folks have used this
to step up yeast cultures, but has anyone used it to built up a
starter from the dregs of a commercial beer? I'm thinking I can
sanitize both the beer I'm culturing from and the malta bottle, then
just pour the malta into the source bottle. Anyone tried this? Am I
naive in thinking this will work?

Kevin

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

Date: Mon, 31 Jan 2011 10:26:10 -0500
From: Eric Wooten <ecwooten at gmail.com>
Subject: 16th Boston Homebrew Competition: Call for Judges

It is with great pleasure that the Boston Wort Processors present 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, located at:
Arsenal On The Charles; 100 Talcott Avenue Watertown, MA 02472,
and features breakfast, lunch, and free parking for all participating
judges and stewards.

The competition will take place on Saturday, February 26, 2011. Judging begins
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 #5785, 01/31/11
*************************************
-------

Homebrew Digest #5784 (January 30, 2011)

HOMEBREW Digest #5784 Sun 30 January 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:
Culturing Yeast Follow Up ("Joe Dunne")
RE: Culturing yeast from dregs ("\\-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
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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, 29 Jan 2011 09:38:35 -0600
From: "Joe Dunne" <jrdunne at rcn.com>
Subject: Culturing Yeast Follow Up

Thanks for the responses. As a follow up, it looks
as though my attempt is working. I decanted the
flask and added some fresh wort on Thursday night.
I had some obvious yeast growth activity within
24 hours.

I think my main problem was that I was starting
with too much wort at perhaps too high a gravity
to really get anything going. I did not start with
nearly as small a starter as Dave Houseman suggested.
But I'll be better prepared next time. My other
problem may just be impatience...

Anyway, I'm going to brew up a small batch and see
how it turns out. It is my understanding that
Ommegang bottle conditions with the same yeast they
use for fermentation, but we'll know soon.

As an aside, I'm quite pleased I've gotten my postings
to go through. I had to give up on my hotmail account
for posting to HBD as it just didn't want to work.
Outlook seems to work just fine.

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

Date: Sat, 29 Jan 2011 18:43:59 -0500
From: "\\-s at roadrunner.com" <"\\-s"@roadrunner.com>
Subject: RE: Culturing yeast from dregs

I agree with David Houseman's excellent advice on culturing yeast from
bottles.
To expand slightly - unless you have a hood and good culture techniques,
then
culturing in the original bottle is probably safest.

Sanitize the entire bottle & churchkey in an iodophor solution, pour off all
but the last bit, flame the bottle lip, add a little sterile growth
media and seal,
shake gently. It's no problem if there is break matter or dead yeast
in the dregs.
Avoid airborne "pests" by choosing a clean location with little air
circulation and
use a facemask. Latex gloves dipped in sanitizer ...

I've had difficulty getting any growth from certain beers that seem prone to
yeast autolysis, OTOH I've also had numerous successful cultures from
flltered commercial beers.

After culturing up you should ideally plate-out to select a pure strain,
but then
we're back into the "need a hood & plates & technique" dilemma. At least
give the spent growth media a critical sniff/taste test.

A separate bottling strain isn't universal, and you'll know if your weizen
yeast media tastes like a lager.

-Steve

------------------------------
End of HOMEBREW Digest #5784, 01/30/11
*************************************
-------

Homebrew Digest #5783 (January 28, 2011)

HOMEBREW Digest #5783 Fri 28 January 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: Culturing yeast from dregs ("David Houseman")
Culturing yeast from dregs ("Mike Maag")
RE: Culturing yeast from dregs ("Mike Patient")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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: Fri, 28 Jan 2011 06:54:10 -0500
From: "David Houseman" <david.houseman at verizon.net>
Subject: RE: Culturing yeast from dregs

Joe,

I've cultured yeast from bottled beer just a few times. Generally it just
didn't seem to be worth it and often the yeast used to bottle is not the
same as the yeast used to ferment the beer. Lager yeast is often used for
bottling. I've done two things. One is to culture yeast on a plate of
agar and then take sample of yeast that grows and begin to grow this up,
starting with 5ml. I have also just take the dregs and grown them up
directly. After pouring off the beer, I added maybe 20+ml to the bottle,
shook it up and then put on an airlock. After that fermented, added 50+ml
to the bottle and let that ferment. Then, or after the next addition I
poured out the yeast and added to a larger flask. Key is growing up yeast
is small increments, 5ml, 25ml, 50ml, 100ml, 250ml, 500ml, 1L, 2L. Don't
try to jump too far to fast. There may not be many viable yeast cells in
the bottle so treat that almost like you would if you were taking a loop of
yeast off a plate.

David Houseman

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

Date: Fri, 28 Jan 2011 06:02:39 -0600
From: "Mike Maag" <mikemaag at comcast.net>
Subject: Culturing yeast from dregs

Joe is looking for any recommendations on culturing yeast from
the dregs in a bottle.
Hey Joe, I have cultured dregs from PranQster several times.
I have a PranQster clone on tap now. I have only tried culturing
dregs from Belgian styles brewed in the U.S. I have not tried the
Ommegang yet.
I suggest flaming the rim of the bottle before pouring the dregs.
Also, I would boil the yeast nutrient with the DME.
It is said some breweries use a different yeast strain for bottling,
after filtering the beer.
I always let the starter yeast drop clear, pour off most of the liquid,
and add more boiled and cooled DME & nutrient.
Always taste the beer poured off the starter each time.
If it tastes good, it is good.

Cheers,

Mike Maag, Shenandoah Valley
Brewing beer & tying flies

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

Date: Fri, 28 Jan 2011 11:44:23 -0500
From: "Mike Patient" <mpatient at rta.biz>
Subject: RE: Culturing yeast from dregs

I wouldn't be so sure you are reviving the yeast you are interested in.
A lot of times, and especially with Belgian beers,
the yeast the brewer uses to bottle with is not necessarily the yeast they
brew with.
A lot of times it can be generic yeast, another different characteristic
yeast, or even champagne yeast.
Breweries do this to keep their yeast to themselves.
I wouldn't be surprised if you tried to revive some champagne yeast and
brewed with that,
homebrew bottles would have the yeast they used in them.
Like you said, it is possible, but is it worth it?
You may not be getting what you think, it is all brewery dependent.

Mike

------------------------------
End of HOMEBREW Digest #5783, 01/28/11
*************************************
-------

Homebrew Digest #5782 (January 27, 2011)

HOMEBREW Digest #5782 Thu 27 January 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:
Culturing yeast from dregs (jrdunne)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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
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for the automation - that's your job.

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

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

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

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

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

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

Date: Thu, 27 Jan 2011 11:21:43 -0500 (EST)
From: <jrdunne at rcn.com>
Subject: Culturing yeast from dregs

Just looking for any recommendations on culturing yeast from
the dregs in a bottle.

I've tried a number of times and never had great success.
My general rule has been that it's not worth it. The one
time I did get a bunch of yeast cultured up the beer turned
out undrinkable.

However, on a lark I gave it a go on Monday night with a bottle
of Ommegang Triple. I boiled some DME, cooled it, put it in a
sanitzed flask and added the dregs of the Ommegang and some
yeast nutrient.

I've got sediment on the bottom of the flask, but can't tell if
it's yeast or solids dropping out of the wort.

I'm thinking of decanting it and adding fresh wort this
evening to see if that does anything.

I'm sort of leaning back to "not worth the effort" but I
figure it has to be possible.

I've had no problems culturing dregs from a bottle of
homebrew, but commercial beer has been a whole different challenge.

Thanks in advance for any advice.

JOE

------------------------------
End of HOMEBREW Digest #5782, 01/27/11
*************************************
-------

Homebrew Digest #5781 (January 26, 2011)

HOMEBREW Digest #5781 Wed 26 January 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: natural gas regulators (Ryan Kearn)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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: Wed, 26 Jan 2011 16:25:43 +1000
From: Ryan Kearn <ryankearn at gmail.com>
Subject: RE: natural gas regulators

Hi Paul,

Something that I just thought of, one might have the orifice size for natural
gas and the other for propane. I don't think there are any markings on the
burner's to identify which is for what fuel type. One thing to try is connect
the soot maker to a propane source. Unless someone knows the jet/orifice size
for both type's. Maybe try Cajon Cooker? I think they are the maker of those.

Cheers,
Ryan

------------------------------
End of HOMEBREW Digest #5781, 01/26/11
*************************************
-------

Homebrew Digest #5780 (January 25, 2011)

HOMEBREW Digest #5780 Tue 25 January 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:
natural gas regulators (Paul Hethmon)

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

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

Date: Tue, 25 Jan 2011 18:32:39 -0500
From: Paul Hethmon <phethmon at hethmon.com>
Subject: natural gas regulators

First, thanks to everyone for the replies and suggestions. I thought
I would send a single response and follow up.

Ryan Kearn suggested some ball valves:

I've got ball valves on each burner to control the output already
though I'm not convinced these are the best burner design for
doing variable control. The one good burning burner can be
controlled fairly well with the valve.

bill keiser asked about an air/gas mixing adjustment;

These type of burners have no adjustment at all. The brass jets
are milled, no moving parts.

oobyjooby asks whether both are in fact the same:

That's a good idea for me to check. I will do that, though perhaps
not tonight. While they were purchased together, that doesn't mean
they are the same. Cursory handling of them makes them look the
same.

Chuck Petersen suggests making sure no creepies are in the way:

Mine are inside, but that doesn't rule out little creepies in the jets.
I'll be sure to clean them out when I check them.

- ---

What I've decided to try is to add a natural gas regulator made
by Maxitrol, model RV48. Since HBD is still a bit picky on line
length and such, I won't post a link, but a Google search will
turn it up. Runs about $17 and is available in both a 1/2 inch
and 3/4 inch size. It's rated to supply enough gas for 230k
btus/hour.

I'll follow up with the results once I have it installed and brew.

Thanks again for all the suggestions.

Paul

Paul Hethmon
Farragut, Tennessee
[1218.5, 357.4deg] AR

------------------------------
End of HOMEBREW Digest #5780, 01/25/11
*************************************
-------

Homebrew Digest #5779 (January 24, 2011)

HOMEBREW Digest #5779 Mon 24 January 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: natural gas regulator? (Ryan Kearn)
Re: natural gas regulator? (bill keiser)
re:natural gas regulaor ("oobyjooby")
Life expectancy of a mini keg (Mike Schwartz)
Re: Natural gas regulator (Chuck Petersen)
Re: mini kegs (jrdunne)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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, 24 Jan 2011 16:53:32 +1000
From: Ryan Kearn <ryankearn at gmail.com>
Subject: Re: natural gas regulator?

Hi Paul,

I just put one of these in front of the burner...

http://www.homedepot.com/h_d1/N-5yc1v/R-100537612/h_d2/ProductDisplay?langId=-1
&storeId=10051&catalogId=10053

or

http://www.homedepot.com/h_d1/N-5yc1v/R-100345785/h_d2/ProductDisplay?langId=-1
&storeId=10051&catalogId=10053

It could also be that you don't have a large enough supply line to run both
burners at the same time.

HTH,
Ryan

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

Date: Mon, 24 Jan 2011 06:54:26 -0500
From: bill keiser <sharpstik at verizon.net>
Subject: Re: natural gas regulator?

Most burners have a rotating air entry plate at the venturi where the
gas enters. That should be rotated to adjust the air that mixes in. Too
much air makes yellow flame.
What kind of burner ring is yours?
bill keiser

> I've got two of the 6 inch diameter natural gas burners with
> 10 jets on them. The one on the boil kettle is doing fine, nice
> blue flames. The one on the HLT though is burning yellow
> and leaving soot.

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

Date: Mon, 24 Jan 2011 07:57:01 -0500
From: "oobyjooby" <oobyjooby at cs.com>
Subject: re:natural gas regulaor

I would want to know why 2 of the same burners are acting
differently. Pull a nozzle from each burner and see if the gas
orifices are the same and the air inlet holes are the same.
Perhaps 1 is in fact set up for propane use?? A too small
orifice would give a low velocity, poor air mixing and poor
burning characteristics.
The question that comes to mind would be; what happens to
the burner that is working OK after you add a regulator?
Is by chance the good one on a longer pipe with a few more
elbows and fittings? that would lead to lower delivery at that
one burner, or vice versa. A regulator may help but that
wouldn't be the first thing to try. Swap the burners around
if that's not difficult and see if the problem moves too.

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

Date: Mon, 24 Jan 2011 07:49:11 -0600
From: Mike Schwartz <mjs at seadogboats.com>
Subject: Life expectancy of a mini keg

The inside is coated to prevent contact between beer and steel. I've
used mini kegs at least 5 or 6 times, sometime more than 10 before
having issues with metallic taste and the first time for each keg it's
always been minor. Never had problems with contamination. I have
mostly used mini kegs for camping so they tend to get rough treatment.
If you baby them you'll likely do better.

- --
Mike Schwartz
Beer Barons of Milwaukee
beerbarons.org
worldofbeerfestival.com

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

Date: Mon, 24 Jan 2011 09:01:23 -0800
From: Chuck Petersen <chpete at opusnet.com>
Subject: Re: Natural gas regulator

Paul
Before getting a new or additional regulator make sure the venturi
to the burner is clean. My burners are kept outside and if a little
creepy crawly gets into the air input for the burners I get the same
reaction you speak of. I clean them out with a pipe cleaner and that
usually takes care of the problem.

Chuck Petersen
Deer Island, Oregon

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

Date: Mon, 24 Jan 2011 17:22:32 -0500 (EST)
From: <jrdunne at rcn.com>
Subject: Re: mini kegs

Trish:

Cleaning solution - not sure, but I assume you mean that you
have perhaps an old bottle of star san (or whatever solution
you use). As long as you haven't mixed it in with water it
should be fine. Also, I understand that solutions like star
san will stay effective over time as long as they are in the
proper ph range.

Mini-kegs should be good for at least a half dozen batches.
More, perhaps, if you treat them well. They have a liner on
the inside that appears to be some sort of resin or liquid
applied coating. If that gets scratched up, the keg might
start to rust, and the keg is done. I've not been too
concerned about the plastic parts of the tap in the bottom.
I've alternated between opening them during cleaning and
not. My opinion is that as long as you use a good cleanser
and sanitizer, you should be fine. You're basically
following a clean-in-place methodology and anything that beer
can touch your cleanser and sanitizer will touch.

In my opinion, it's important (and tricky) to get the kegs
dry before storing them empty. To do this, I stuff a rag
partially into the top hole and shake the keg. The rag
absorbs the bulk of the water that is trapped in the keg and
you're done. I've never found air drying these to be
effective without this approach.

Most of my mini-kegs are several years old. I've only just
started reusing them again after not having used them for a
couple of years. So far, no problems.

Good luck.

JOE

------------------------------
End of HOMEBREW Digest #5779, 01/24/11
*************************************
-------

Homebrew Digest #5778 (January 23, 2011)

HOMEBREW Digest #5778 Sun 23 January 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:
Thank You! (Trish)
natural gas regulator? (Paul Hethmon)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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, 22 Jan 2011 13:37:09 -0600
From: Trish <qageek at gmail.com>
Subject: Thank You!

Hello Beerlings -

Thank you so much for the great information and tips re: bulging kegs.
My husband and I have discussed the suggestions and had a few more
questions of our own.
- Does cleaning solution lose effectiveness over time? It seems
reasonable to me, and that may even be a contributing factor in our
situation? Also, I suspect that formulations change and improve over
time, which also supports the idea that it may be time for new stuff.
- What is the life expectancy of a mini key? Since there are plastic
(and maybe even rubber?) parts inside the keg, I have to think that
they may become susceptible and harbor infectious materials over time.

I hope that we'll be brewing our next batch soon. I am eager to see
how we can improve our product and our process.

Thanks again!
- Trish

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

Date: Sun, 23 Jan 2011 22:02:25 -0500
From: Paul Hethmon <phethmon at hethmon.com>
Subject: natural gas regulator?

I've got two of the 6 inch diameter natural gas burners with
10 jets on them. The one on the boil kettle is doing fine, nice
blue flames. The one on the HLT though is burning yellow
and leaving soot. I tried plugging two of the jets today in hopes
that then I could turn up the gas and still get the same heat
output, still got some soot though.

One thing that has been suggested to me is to add a regulator
to make sure the pressure is right feeding the burners. So
does anyone have any suggestions on how to size one? Would
one meant for a typical gas cooktop be sufficient? Is it based
on BTU output?

thanks,

Paul

------------------------------
End of HOMEBREW Digest #5778, 01/23/11
*************************************
-------

Homebrew Digest #5777 (January 21, 2011)

HOMEBREW Digest #5777 Fri 21 January 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: overcarbonating? ("Joe Dunne")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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: Fri, 21 Jan 2011 08:01:50 -0600
From: "Joe Dunne" <jrdunne at rcn.com>
Subject: RE: overcarbonating?

Trish - opening the bottom seal/tap on a mini keg does not
necessarily destroy the keg for future uses (though I would
think the bulging kegs are shot anyway). My guess is that
you are more concerned about ruining the beer by allowing
air into the keg. Since the keg is under pressure and you are
not opening the top to allow air in, I would think that the rush
of beer and gas out of the tap, should you elect to release
pressure, would not allow air in. Alternately, you could turn
the keg upside down and try to use the tap as a pressure release
in this fashion as you might lose less beer. Again, it shouldn't
be letting air in as you have too much positive pressure in
the keg already. I have used mini kegs a fair amount for kegging
and have opened the bottom taps and closed them and reused the kegs
so I know that it does not compromise your ability to reuse
the keg (I have several carbonating/carbonated right now that are
holding just fine).

Also, if you are interested, you can easily force carbonate in mini kegs.
Just get a barbed fitting with a threaded end (I think a half inch fitting
to quarter inch NPT is what you need) and a schrader valve (tire valve) that
fits quarter inch NPT. If you like I can send you a parts list and some
photos. This way, you can carb off your CO2 bottle (I've added a
quick disconnect to mine so I can change from ball lock posts to a tire
chuck) and you can also check the keg pressure from the valve.

------------------------------
End of HOMEBREW Digest #5777, 01/21/11
*************************************
-------

Homebrew Digest #5776 (January 19, 2011)

HOMEBREW Digest #5776 Wed 19 January 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:
Over-Carbonation? Fermentation Re-Start Question ("John W. Zeller")
Bulging kegs? ("Spencer W. Thomas")
Re: Over-Carbonation? Fermentation Re-Start? (Calvin Perilloux)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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, 18 Jan 2011 23:59:39 -0500
From: "John W. Zeller" <jwzell at cincic.com>
Subject: Over-Carbonation? Fermentation Re-Start Question

Trish requested opinions on why her mini-kegs are bulging from excessive
carbonation when only a minimal amount of priming sugar was used. My
guess would be that there was a substantial amount of residual CO2 in
the beer when it was kegged. The Octoberfest mentioned is a lager, so
it would typically be fermented at about 50F usually fallowed by an
extended lagering period at much colder temperatures. A diacetyl rest
at near room temperature for 4-6 days should allow most of the residual
CO2 to dissipate, but if the diacetyl rest was skipped and there were
some residual sugars remaining in the beer going int lagering, then much
the CO2 could still be in the beer when it was kegged. The CO2
generated by the yeast while consuming the priming sugar plus the
residual CO2 could be enough to bulge the kegs. The excess CO2 had to
come from somewhere and I can only conclude that much of it was already
in the beer when it was kegged as you indicated that the fermentation
had finished out normally. Give us more detail on your temps during
fermentation, diacetyl rest and lagering period and we might be able to
spot something. Also, what was your F.G.? If it was unusually high it
could be an indication that the fermentation had not finished out
completely.

john zeller
cincinnati

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

Date: Wed, 19 Jan 2011 10:54:32 -0500
From: "Spencer W. Thomas" <hbd at spencerwthomas.com>
Subject: Bulging kegs?

My guess is that, indeed, fermentation had not finished when you kegged.
I don't believe that residual CO2 would provide enough pressure to bulge
your kegs.

How can you test for complete fermentation? The simplest test is a
"forced fermentation" test. Fill a beer bottle about 3/4 with your
pitched wort, fit an airlock (or just cover the top with foil), and
place it in a warm location (80F-ish), such as above the refrigerator.
Within a few days, your wort should ferment to completion. It might not
taste very good, but that's not the point. Degas it, and measure the
specific gravity. Compare to the beer in your fermenter. If it's more
than 0.002 different, you're not done fermenting. If it's over 0.004
different, you risk "bottle bombs" or bulging kegs.

0.004 SG is 1 degree Balling, or 1% by weight sugar, thus 10 grams of
sugar per liter. 10 grams of sugar produces about 5 grams of CO2 when
fermented. 5 grams of CO2 is about 2.5 liters at room temperature and
atmospheric pressure. Compressing that 2.5 liters into the 1 liter of
beer gives you 2.5 "volumes" of extra carbonation. I used the
carbonation calculator at hbd.org
(http://hbd.org/cgi-bin/recipator/recipator/carbonation.html) to find
the pressure that 2.5 "volumes" of CO2 produces at various temperatures:

35F - 10PSI
45F - 15PSI
55F - 20PSI
60F - 23PSI
65F - 26PSI
70F - 29PSI

If you've already carbonated your beer to 2.5 "volumes", then the
additional 2.5 "volumes" will give these pressures:

35F - 34PSI
45F - 44PSI
55F - 53PSI
60F - 58PSI
65F - 63PSI
70F - 69PSI

You're getting into bulging and bottle bomb range there.

=Spencer in Ann Arbor

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

Date: Wed, 19 Jan 2011 12:46:16 -0800 (PST)
From: Calvin Perilloux <calvinperilloux at yahoo.com>
Subject: Re: Over-Carbonation? Fermentation Re-Start?

Trish,

I'm curious, what kind of kegs are you using where you have
bulging kegs and raised bungs? That's really not good at all
with any of the kegs I've dealt with. Have you checked the
actual pressure using a gauge? Might even be dangerous.

In any case, a key detail is in your statement:

>> the bungs were raised on every keg for the batch we made
>> AFTER that (Belgian Honey Ale, pitched and kegged in December)

This would indicate to me, assuming you are consistent with
your priming sugar additions before and after, that you have
a wild yeast infection in your bottling/kegging equipment.
Yes, it is possible that the yeast stalled for a while just
as you kegged it, but seems unlikely with multiple batches,
and I assume this FG was similar to the other O'Fests's FG.

Some wild yeasts can eat up a lot more sugars and dextrins
in the beer than normal ale or lager yeast does, and it is
common for homebrewers with problematic batches to have lots
of carbonation problems and gushing. Interestingly (though
logically), the beer is often crystal clear. You will
often, though, find phenolic notes in the beer, sometimes
strong and sometimes less so; this is because wild yeast
generally will not have the same "clean" character as
typical brewing yeast.

To remedy some of the carbonation problem in existing beer:

(1) Can you release pressure on the keg for now? I have no
idea what you mean about releasing the bottom seal on the keg
(bottom seal washer on a Sanke outlet?), but what you might
do is hook up a tap and pull off several pints, as well as
release most of the top pressure via the tap's pressure
relief. Then remove the tap -- I'm assuming a Sanke --
and the keg is less pressurized and still has no air
in there. Do this a few times over a week, and you can
reduce the interior pressure just a bit.

(2) Put those kegs in the cooler at 32 F now! If you have
wild yeast in there, chilling them to near freezing will
at least reduce further carbonation activity. Alternatively,
you might consider adding sorbate or a similar preservative
to the beer, though most people balk at that solution.

For future brews:

(1) Should you even use priming sugar? If it were me,
and it were beer for a festival and needed to be transported,
I'd say no, not unless there was a reason you want the beer
to be on the yeast (e.g. Real Ale). Forced carbonation is
more controllable and leaves less sediment.

(2) - Is priming sugar the likely cause for the pressure?
No, see my above explanations. You probably need to strip
down whatever equipment you are using and sanitize it thoroughly.
I'd replace most or all plastic parts. What sanitizer are
you using? (Just use a good one.) Heat treat things
that you can't get into easily.

Calvin Perilloux
Middletown, Maryland, USA

------------------------------
End of HOMEBREW Digest #5776, 01/19/11
*************************************
-------

Homebrew Digest #5775 (January 18, 2011)

HOMEBREW Digest #5775 Tue 18 January 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!
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DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
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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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***************************************************************

Contents:
Over-Carbonation? Fermentation Re-Start? (Trish)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 18 Jan 2011
Projected 2011 Budget $3271.04
Expended against projection $ 285.75
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

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The HBD is a copyrighted document. The compilation is copyright
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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,
Spencer Thomas, and Bill Pierce

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

Date: Tue, 18 Jan 2011 16:36:16 -0600
From: Trish <qageek at gmail.com>
Subject: Over-Carbonation? Fermentation Re-Start?

Happy New Year, Homebrewers!

Yes, it's me, with a report from the non-traditional Oktoberfest. In
reviewing our notes from the last seventeen years of brewing, we
learned that we had indeed already attempted an Oktoberfest.
Admittedly some of the ingredients differed slightly, but nothing
significant in our amateur determination. We pitched according to our
usual methods. let it sit quite a while in the carboy, and made
extra-double sure that the hydrometer readings supported a kegging
decision (the numbers were parked for three readings vs. our usual
two).

This was in November. Last weekend we heard a *ping* from the
direction of our kitchen cupboard. Fearing the worst, we were happy
to see that there was no liquid to be seen. Upon closer inspection,
though, we realized that every keg from that batch was bulging.
What's more, the bungs were raised on every keg for the batch we made
AFTER that (Belgian Honey Ale, pitched and kegged in December). While
glad we caught this, we are still perplexed.

Because we are dispensing the beer with a CO2 system, we have
drastically reduced the amount of priming sugar. In fact, we're at
the "why bother?" level now; 1/6th of a cup for 5 gallons of brew.

So my questions are:
1 - Should we even use priming sugar?
2 - Is priming sugar the likely cause for the pressure / swelling?
2a - If not, is there another way (for a low-tech operation) to
determine when fermentation had truly ceased?

The good news is that the Oktoberfest is completely drinkable, if a
bit on the young side. Given that we have to release the bottom seal
from the keg - effectively ruining it and keeping consumption confined
to a single day - I'm really glad that this wasn't one of our stronger
recipes!!

I look forward to reading your suggestions. ~ Trish

------------------------------
End of HOMEBREW Digest #5775, 01/18/11
*************************************
-------

Homebrew Digest #5774 (January 17, 2011)

HOMEBREW Digest #5774 Mon 17 January 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:
2011 Coconut Cup (Scott Graham)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 13 Jun 2010
Projected 2010 Budget $3305.65
Expended against projection $2500.06
Projected Excess/(Shortfall) $ 422.01

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, 17 Jan 2011 08:42:53 -0500 (EST)
From: Scott Graham <grahams at cs.fiu.edu>
Subject: 2011 Coconut Cup

Greetings from the members of the Miami Area Society of Homebrewers (MASH)
in Miami, FL.

It is almost time for this year's Coconut Cup homebrew competition. We are
accepting all of the BJCP categories, as well as our special COCONUT BREW
category.

Entries are due before February 4th, 2011. Please use the on-line entry
form available at the Coconut Cup website,
http://www.miami-homebrew.org/coconut.html .

Final judging will take place on February 11th and 12th. Please contact me
if you are interested in judging. We will have some fun activities planned
for out-of-town judges.

I hope to see you (or at least your beers and meads) in Miami!

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

------------------------------
End of HOMEBREW Digest #5774, 01/17/11
*************************************
-------