Home Brew Digest

Homebrew Digest #5638 (December 28, 2009)

noreply@blogger.com (The Home Brew Digest RSS Feed) — Tue, 29 Dec 2009 04:00:00 +0000

HOMEBREW Digest #5638 Mon 28 December 2009

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

Sponsor The Home Brew Digest!
Visit http://www.hbd.org/sponsorhbd.shtml to learn how

Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************

Contents:
Re: Converting refrigerator with bottom freezer to fermentation chamber (Calvin Perilloux)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* The HBD Logo Store is now open! *
* http://www.hbd.org/store.html *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *

NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3400
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.

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

Send articles for __publication_only__ to post@hbd.org

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

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

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

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

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

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

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

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

Date: Mon, 28 Dec 2009 07:58:40 -0800 (PST)
From: Calvin Perilloux <calvinperilloux at yahoo.com>
Subject: Re: Converting refrigerator with bottom freezer to fermentation chamber

Mike reports:

> I have not had luck with a frost free fridge until I disabled
> the frost free mechanism. [...]
> What happened to mine was that the frost free cycle was
> fighting with the external temp control. There would be
> time that the fridge would simply quit until the external
> controller was disabled. When I did the simple disabling
> of the frost free cycle, all worked perfectly.

Curious. It seems to me that if the defrost cycle is working
properly, then there would be no "fighting" with the external
thermostat. That is, if it's a properly working classic
timer-based defrost.

If the external thermostat kicks on, and the defrost cycle
is starting (or starts during the cooling), then defrost would
just proceed, and the fridge would warm slightly, and the
external controller would continue to stay on until the
defrost cycle ended and returned the fridge to the normal
cooling cycle and eventually got to the external controller's
temperature set point. It might take 20-30 minutes longer.

What's also odd is that I haven't heard of anyone else who
has had this problem before. Have you got a new-fangled
fridge with an unusual defrost cycle, or was it an old fridge
with a defective one? Or maybe there's something I'm missing,
in which case I would like to know what's different here.

Calvin Perilloux
Middletown, Maryland, USA

------------------------------
End of HOMEBREW Digest #5638, 12/28/09
*************************************
-------

Homebrew Digest #5637 (December 22, 2009)

noreply@blogger.com (The Home Brew Digest RSS Feed) — Wed, 23 Dec 2009 04:00:00 +0000

HOMEBREW Digest #5637 Tue 22 December 2009

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

Contents:
Re: Converting refrigerator with bottom freezer to fermentation chamber (Mike Kilian)
Standard Chartered ("cooterili mcshane")

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!!

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.

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

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

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

Date: Tue, 15 Dec 2009 12:05:43 -0800 (PST)
From: Mike Kilian <mikekilian1947 at yahoo.com>
Subject: Re: Converting refrigerator with bottom freezer to fermentation chamber

I have not had luck with a frost free fridge until I disabled
the frost free mechanism. Luckily we had a technician in our
home brew club who
was able to help. What happened to mine was that the frost
free cycle was fighting with the external temp control.
There would be time that the fridge would simply quit until
the external controller was disabled. When I did the simple
disabling of the frost free cycle, all worked perfectly.
So, if you run into problems, it may be the two controllers
not working together.

Mike

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

Date: Tue, 22 Dec 2009 18:25:43 +0100
From: "cooterili mcshane"<mcooterili101 at hotmail.com>
Subject: Standard Chartered

FROM THE DESK OF:
Mr. Cootereli Macshane
Standard Chartered Bank
Hong Kong.

Dear Friend,

I am Mr. Cootereli Macshane, the Manager of
Standard Chartered Bank Hong Kong. I am
contacting you with respect to a portfolio amounting to
$13,099,200.00 USD (Thirteen Million,Ninety Nine
Thousand Two hundred United States Dollar) deposited
in my bank.I will appreciate your urgent reply for more
details of the joint venture.

Best Regards,

Cootereli Macshane

------------------------------
End of HOMEBREW Digest #5637, 12/22/09
*************************************
-------

Homebrew Digest #5636 (December 14, 2009)

noreply@blogger.com (The Home Brew Digest RSS Feed) — Tue, 15 Dec 2009 04:00:00 +0000

HOMEBREW Digest #5636 Mon 14 December 2009

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

Contents:
E-Lot Prize Award Winner of $2,500,000.00!!! (E-LOT PROMO)
Re: Converting refrigerator with bottom freezer to fermentation chamber (Calvin Perilloux)

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!!

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.

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

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

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

Date: Mon, 14 Dec 2009 00:02:34 -0500
From: E-LOT PROMO <7788988250 at fido.ca>
Subject: E-Lot Prize Award Winner of $2,500,000.00!!!

- --
Attn: Dear Internet User,

We are pleased to notify you the "Winner" of our last Secured Mega
Jackpot Online Sweepstakes result. This is a reward program for the
patronage of internet services and all email addresses entered for
this promotional
draws were randomly selected from an internet resource database of
registered software and domain users.

Reference Number: AU 73 ES 2009
e-ticket number: 76545556452 009
Category: A
Amount: $2,500,000.00 (Two Million, Five Hundred Thousand Dollars)

You are required to establish contact with your claims agent via
e-mail with the particulars presented below:

CLAIMS AGENT
Name: Mr.Damien Lewis
Tel:+31 626 006 051
Email:dalewis2009 at yahoo.cn

In line with the governing rules of claim, you are requested to
furnish Mr.Damien With the following information:

1. Full name... 2. Address.... 3. Occupation... 4. Tel/Fax.... 5.
Cell/Mobile.... 6. Age... 7.. Winning Ref Number...........

Congratulations!!!

Elvis Wallace
Promotions Co-ordinator

NOTE: This is an Automated Message; do not respond. You should contact the
assigned claims agent immediately to process the remittance of the prize
sum to you.

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

Date: Mon, 14 Dec 2009 06:39:58 -0800 (PST)
From: Calvin Perilloux <calvinperilloux at yahoo.com>
Subject: Re: Converting refrigerator with bottom freezer to fermentation chamber

Using a frost-free, bottom-freezer unit shouldn't be any
problem at all. Addressing your points:

>> 1. Being frost-free, i.e., self defrosting, I believe
>> it cycles through a warming period every several hours.
>> That is not desirable for a fermentation chamber.

The most common refrigerator that homebrewers use is
a frost-free unit, albeit one with the freezer on the
top of it. The principle is the same, though. The coil-
heating cycle (15 to 30 minutes) should not be long
enough to cause a temperature problem: Firstly, the
fan won't be blowing heated air into the fridge while
the defrost heater does its job; secondly, the huge
thermal mass in 5 gallons of wort will overshadow any
slight temperature rise as the compressor is off.

>> 2. I'm guessing that there may be a significant
>> temperature differential between the top and the
>> bottom of the refrigerated compartment.

In a forced air system this is not so much of a problem.
In a convection system with no fan, it can be. But the
thing that matters is the temperature of your beer, and
natural convection from the fermentation should even
that out inside the fermenter, which is where it counts.
Again, homebrewers have not reported problems like this.
If you are really worried, perhaps you can use a thermowell
and put the temperature probe in there, so you actually
measure the beer temperature, which is anyway a more
precise method than measuring air temperature outside
of the fermenter.

>> 3. The freezer on the bottom may not be useful for
>> much of anything [...]

Generally not. I suspect that it *might* be good for
storing non-thaw-sensitive things like hops, when you
are holding lager temperatures in the refrigerator, but
not ale temps, and certainly not if the outside ambient
temperature is anywhere close to your target fermentation
temperature (in which case the compressor will rarely run).
Even if you read freezing temperatures, you should perhaps
check this by putting some ice cubes in a bowl in the
freezer, and if they melt then that indicates that it might
be freezing sometimes but not always.

For what it's worth, I've used top-freezer refrigerators
as well as dedicated fridge-only units and converted
frost-free freezers for my fermentations. All worked fine.
As for bottom-freezer units, I'd love to run an experiment
for you, but there is zero chance that SWMBO will let me
do any such thing with the one in our kiitchen! I think
my above comments are on target, though.

Calvin Perilloux
Middletown, Maryland, USA

------------------------------
End of HOMEBREW Digest #5636, 12/14/09
*************************************
-------

Homebrew Digest #5635 (December 13, 2009)

noreply@blogger.com (The Home Brew Digest RSS Feed) — Mon, 14 Dec 2009 04:00:00 +0000

HOMEBREW Digest #5635 Sun 13 December 2009

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

Contents:
Converting refrigerator with bottom freezer to fermentation chamber (Fred L Johnson)

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!!

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.

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

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

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

Date: Sun, 13 Dec 2009 16:46:52 -0500
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Converting refrigerator with bottom freezer to fermentation chamber

I have a frost-free refrigerator (freezer on bottom) that I would like to use
as a fermentation chamber with carboy fermentor and external
temperature controller. I've had some difficulty finding on the net
descriptions of how well such units have worked for others. There seem
to be at least a couple of less-than-desirable features of this type of
refrigerator.

1. Being frost-free, i.e., self defrosting, I believe it cycles through a
warming period every several hours. That is not desirable for a
fermentation chamber.

2. I'm guessing that there may be a significant temperature differential
between the top and the bottom of the refrigerated compartment.

3. The freezer on the bottom may not be useful for much of anything
while the unit is being used to control fermentation temperature in the
top compartment. I have no idea how warm it will get when the
refrigerated compartment will be being controlled by an external controller.

Can anyone point me to some help on this or provide advice?

Fred L Johnson
Apex, North Carolina, USA

------------------------------
End of HOMEBREW Digest #5635, 12/13/09
*************************************
-------

Homebrew Digest #5634 (December 07, 2009)

noreply@blogger.com (The Home Brew Digest RSS Feed) — Tue, 08 Dec 2009 04:00:00 +0000

HOMEBREW Digest #5634 Mon 07 December 2009

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

Contents:
HSA ("A. J. deLange")
PSBO 11 Results ("H. Dowda")
AHA Club Only Strong Belgians results! (HamFon\)" <nelson@buildabeer.org>
Walk The Line On Barleywine - Results! (HamFon\)" <nelson@buildabeer.org>

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!!

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.

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

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

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

Date: Wed, 02 Dec 2009 07:40:13 -0500
From: "A. J. deLange" <ajdel at cox.net>
Subject: HSA

Those interested in HSA should listen to the interview with Charlie
Bamforth at http://www.thebrewingnetwork.com/shows/475. For those
unfamiliar with the gentleman he is the head of food sciences at UCD,
editor of the JASB, author and/or editor of several books on brewing
(including 2 new ones) etc. (with the etc. pretty extensive). His
position seems to be that HSA is somewhat like global warming: everyone
worries about it but the evidence doesn't seem to support its existence.
I chose this comparison intentionally. The issue is a controversial one!

A. .J.

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

Date: Sun, 6 Dec 2009 13:00:01 -0800 (PST)
From: "H. Dowda" <hdowda at yahoo.com>
Subject: PSBO 11 Results

The results from PSBO 11 are posted.

www.sagecat.com/psbo11.htm

We had 349 entries from 18 states.

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

Date: Mon, 7 Dec 2009 10:12:11 -0500
From: "Nelson $HamFon$" <nelson at buildabeer.org>
Subject: AHA Club Only Strong Belgians results!

On December 5, we assembled a high powered group of judges including two
BJCP Masters, several BJCP Nationals, and several Certified and Recognized,
to judge the American Homebrewers Associatino Club Only Competition for
Strong Belgian Ales (BJCP style 18). We had 61 entries, with some excellent
beers from 32 states (NY and OH both had the highest number of entries by
state) around the country and from Canada. Thanks very much to all the
judges who showed up to help with the judging!

Thanks to all of the entrants too - some great beers! Here are the winners:
1st Place (and Best Of Show) - Scott Prive from Brew Free or Die in
Londonderry, NH with a "Triple", Belgian Tripel
2nd Place - Brett Begani from PDX Brewers in Beaverton, OR with "Dubbel
Time", a Belgian Dubbel
3rd Place - Evan Williams from Charlottesville Area Masters of Real Ale
(CAMRA) with "Duvus", a Belgian Golden Strong
Congratulations!

I also want to thank Tony at Oldsmar Taphouse (www.OldsmarTaphouse.com) in
Oldsmar, FL for providing his taphouse all day for our judging - and for
providing the catered judge lunch, and also for taking such good care of us!

This competition was hosted by Dunedin Brewers Guild of Dunedin, FL, and all
results are posted on our website at www.DunedinBrewersGuild.com.

Thanks again to all participants!

Nelson Crowle
Competition Coordinator
Nelson at BuildABeer.org

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

Date: Mon, 7 Dec 2009 10:18:16 -0500
From: "Nelson $HamFon$" <nelson at buildabeer.org>
Subject: Walk The Line On Barleywine - Results!

On December 5, we assembled a high powered group of judges including two
BJCP Masters, several BJCP Nationals, and several Certified and Recognized,
to judge the 8th Annual Walk The Line On Barleywine. We had 34 entries,
with some excellent beers. Thanks very much to all the judges who showed up
to help with the judging!

Thanks to all of the entrants too - some great beers! Here are the winners:
Best Of Show - Aaron Boerup from Tucson HomeBrew Club in Tucson, AZ, with
"Hopinator", an Imperial IPA
2nd Place BOS - Michael Cohen from Tampa Bay BEERS in Tampa, FL, with "Mikes
Mighty Ultimator", a Doppelbock
3rd Place BOS - Barry Cafarelli from Hogtown Brewers in Gainsville, FL, with
an English Barleywine
Congratulations!

This competition was hosted by Dunedin Brewers Guild of Dunedin, FL, and all
results are posted on our website at www.DunedinBrewersGuild.com.

Thanks again to all participants!

Nelson Crowle
Competition Coordinator
Nelson at BuildABeer.org

------------------------------
End of HOMEBREW Digest #5634, 12/07/09
*************************************
-------

Homebrew Digest #5633 (December 01, 2009)

noreply@blogger.com (The Home Brew Digest RSS Feed) — Wed, 02 Dec 2009 04:00:00 +0000

HOMEBREW Digest #5633 Tue 01 December 2009

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

Contents:
Re: RE: pre-boil oxidation ("David Houseman")
pre-boil oxidation [SEC=UNCLASSIFIED] ("Williams, Rowan")

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!!

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.

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

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

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

Date: Tue, 01 Dec 2009 06:58:46 -0500
From: "David Houseman" <david.houseman at verizon.net>
Subject: Re: RE: pre-boil oxidation

Oxidation is perceived in beer in a number of forms. Yes there is a wet
cardboard aroma/flavor, but in my experience this is more likely due to post
fermentation oxidation as is some of aged, sherry-like notes from oxidized
alcohols. I believe that hot side aeration (oxidation) may show itself as
reduced shelf-life with either a sherry-like note or more commonly a
dullness and caramel-like character; lack of crispness. Even coconut notes
in darker beers are signs of oxidation. As Bill Rowan says, I'm sure that
there are more qualified chemists than me to provide the details.

David Houseman

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

Date: Wed, 2 Dec 2009 13:39:37 +1100
From: "Williams, Rowan" <Rowan.Williams at ag.gov.au>
Subject: pre-boil oxidation [SEC=UNCLASSIFIED]

Upon further reflection regarding pre-boil oxidation, I think
the term Hot Side Aeration or HSA is a bit of a misnomer.

I'm not aware of anyone who actually aerates their mash or
deliberately attempts to add surface air to any part of their
grist before boil. However I'm not saying that it cannot
occur...

I suspect oxidation is virtually unavoidable unless you
brew in a vacuum because any part of the grist or mash
or boil will inevitably have contact with oxygen which,
of course, causes oxidation over time.

I've noticed this difference between the kegged versus
bottled beer of the same batch, over time. The bottled beer
always tends to taste fresher, longer than it's kegged
counterpart. Mind you, the kegged stuff rarely gets
stale at my house!!

Cheers,
Rowan
- ----------------------------------------------------
If you have received this transmission in error please
notify us immediately by return e-mail and delete all
copies. If this e-mail or any attachments have been sent
to you in error, that error does not constitute waiver
of any confidentiality, privilege or copyright in respect
of information in the e-mail or attachments.

------------------------------
End of HOMEBREW Digest #5633, 12/01/09
*************************************
-------

Homebrew Digest #5632 (November 30, 2009)

noreply@blogger.com (The Home Brew Digest RSS Feed) — Tue, 01 Dec 2009 04:00:00 +0000

HOMEBREW Digest #5632 Mon 30 November 2009

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

Contents:
RE: pre-boil oxidation [SEC=UNCLASSIFIED] ("Williams, Rowan")
RE: decoctions [SEC=UNCLASSIFIED] ("Williams, Rowan")

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!!

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.

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

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

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

Date: Tue, 1 Dec 2009 12:27:34 +1100
From: "Williams, Rowan" <Rowan.Williams at ag.gov.au>
Subject: RE: pre-boil oxidation [SEC=UNCLASSIFIED]

Darrell, in HBD 5631 enquired about pre-boil oxidation...

I will leave it to others far better qualified than I to discuss
the chemical reactions involved, but my understanding is
that vigorous stirring and other such activities that disrupt
the mash surface may result in oxidation of compounds in
the mash that may promote earlier than anticipated stale
flavour notes.

It is commonly described as a wet cardboard flavour profile.

I dimly recall earlier discussions involving the interaction
between surface air and phenolics in the wort?

I understand HSA is mentioned in the context of handling
hot wort whereas pre-boil oxidation is a term that can
generally apply to both the mash and the wort derived prior
to the boil step commencing.

There are plenty of references to oxidation throughout the
archive....

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

Date: Tue, 1 Dec 2009 13:00:22 +1100
From: "Williams, Rowan" <Rowan.Williams at ag.gov.au>
Subject: RE: decoctions [SEC=UNCLASSIFIED]

Thanks to all those who kindly provided me with a lot of very
useful information on performing decoctions as part of the
quest to make authentic pilsners....

However it would be remiss of me not to share a very
useful data point that is often glossed over or indeed
overlooked, in many of the articles on decoction mashing
that I've read of late.

Decoction mashing is not just about heating up a portion of
the mash as quick as possible to boiling point and then tossing
it back into the main mash....it's about knowing what goes on
at each step and accounting for those complex interactions.

This is especially relevant if you decoct a proportion of the
mash that has not yet reached saccharification temps.

I understand that enzymatic conversion of starches happens
over a relatively broad temperature range, but we often refer
to fairly well defined optimal temperature bands for starch
conversion using alpha and beta amylase enzymes. The
point here is that if you are decocting in order to bring the
mash up from an acid or protein or glucan rest, you should
ensure that the pulled mash that you're about to boil has
had an opportunity to rest at saccharification temps before
you boil that quantity of mash and thus denature the
enzymes in the pulled decoction.

In more practical terms, I want to raise my Czech pils mash
from a protein rest to a saccharification rest via decoction.
So, I will pull around a third of the mash, heat it in a pot on
the stove to achieve saccharification rest temps (approx
68C) in this instance, let it rest at that temp for around 20
mins and then heat it to a boil for a further 20 mins to
encourage the flavour positive attributes through
caramelization etc, before gently returning the decoction
to the main mash so as to bring the whole mash up to
saccharification rest temperature.
It goes without saying that the main mash has been
covered during this process and continued to sit at
protein rest temps during the decoction.

I suppose we have plenty of margin for error and one
could argue that you don't have to rest the decoction as
I've suggested since there are plenty of enzymes in the
main mash that will deal with the unconverted starches
if I simply brought the decoction straight to the boil, but I
figured that if I'm going to spend a long time mashing
and decocting the mash, an extra 20 or so minutes
letting the decoction rest at saccarification temps is not
a big deal in the greater scheme of things!

Sorry about the lengthy post and apologies for effectively
teaching the more learned brewers how to "suck eggs" but
it was something of an epiphany to me, and yet another
example of how this craft has never ceased to amaze me
since 1995!

Cheers,
Rowan
Canberra Brewers Club, Australia

[9588.6, 261.5] AR (statute miles)
- ----------------------------------------------------
If you have received this transmission in error please
notify us immediately by return e-mail and delete all
copies. If this e-mail or any attachments have been sent
to you in error, that error does not constitute waiver
of any confidentiality, privilege or copyright in respect
of information in the e-mail or attachments.

------------------------------
End of HOMEBREW Digest #5632, 11/30/09
*************************************
-------

Homebrew Digest #5631 (November 27, 2009)

noreply@blogger.com (The Home Brew Digest RSS Feed) — Sat, 28 Nov 2009 04:00:00 +0000

HOMEBREW Digest #5631 Fri 27 November 2009

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

Contents:
Pilsners and decoction [SEC=UNCLASSIFIED] ("Williams, Rowan")
("Paul Wilson Loaner")
pre-boil oxidation ("Darrell G. Leavitt")

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!!

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.

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

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

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

Date: Fri, 27 Nov 2009 15:49:55 +1100
From: "Williams, Rowan" <Rowan.Williams at ag.gov.au>
Subject: Pilsners and decoction [SEC=UNCLASSIFIED]

Hi Doak,

Thanks for the comments. I must confess that I don't have
much experience when it comes to decoctions. I was mashing
a batch about a year ago and found that I had fallen short of
my target mash temp so I pulled some of the mash, put it in a
pot, heated to a gentle simmer and mixed it back into the
mash and it worked a treat! Decoctions are useful compared
to adding more boiling water and diluting the mash in my
10 Gal Rubbermaid mashtun.

I also noted that the decoction encouraged a darkening of the mash,
presumably due to malliard reactions in the pot.

So, you seem to be suggesting a two step docoction - one from the protein rest
to the low end of the saccharification rest (beta amylase) and then a second
decoction to encourage the alpha amylase? I suppose practice will make
perfect, but is there any rule of thumb that will help achieve close to target
temps given that I'll probably mash around 4.5 kg or 10lbs of grist in about
10L / 2.6 US Gallons of strike water? Is a 25% pull in the zone if I want to
bring the mash up from the protein rest to a beta amylase temp range?

I figured that the first decoction will need a bigger pull to achieve the
beta rest temp compared to the relatively smaller step up to the alpha
rest temp and I don't want to totally denature all the enzymes in the
mash at the same time?!

Cheers,
Rowan

- ----------------------------------------------------
If you have received this transmission in error please
notify us immediately by return e-mail and delete all
copies. If this e-mail or any attachments have been sent
to you in error, that error does not constitute waiver
of any confidentiality, privilege or copyright in respect
of information in the e-mail or attachments.

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

Date: Fri, 27 Nov 2009 13:56:55 +0300 (EAT)
From: "Paul Wilson Loaner" <info at uk.org>
Subject:

PAUL WILSON LOANER
I am Mr. Paul Wilson, of the PAUL WILSON LOANER. I am private loan lender
.i give out loans to business people and individuals for just 3%interest
rate.

BELIEVE IT OR NOT YOU CAN GET YOUR LOANS IN LESS
THAN AN HOUR...
No matter the amount from $ 500 - $50.000000 (Dollars or Pounds)... I
Give out local and international loans to any body all over the world. I
give out loans via account transfer to what ever country you are. Your
rate will not change during your loan repayment! PAUL WILSON Personal
Loans can help make dreams possible. I do not require many documents. If
you are interested in getting a loan any where you are, home or office
from what ever locations from my company.

OTHER BENEFITS YOU STAND TO GAIN:

14-Day Guarantee: You can change your mind within 14 days with no charges,
no hassles.Guaranteed! No Prepayment Penalties: Pay
off your loan any time without extra fees!Fixed Interest Rates: Your rate
will not change during your loan repayment!

As a security precaution, sessions end after 1HR of inactivity

TO APPLY FILL THE FORM BELOW AND SEND VIA EMAIL TO
: paulwilsonloaner101 at yahoo.com.hk

Fast and secure one-page Application!

Personal Information
*Requested LOAN Amount....
*First Name....
*Last Name......
*Street Address.......
*City *State *Zip Code....
*LOAN DURATION?
*Primary Phone.....
Alternate Phone....
*Email *Verify Email.....
Alternate Email (Optional)....
*Date of Birth Month....
* MONTHLY INCOME.....

SEND VIA EMAIL TO: paulwilsonloaner101 at yahoo.com.hk

: +447035988157 OR +447045764409 not all lenders can provide the maximum
loan amount BUT WE CAN! By sending your data to
: paulwilsonloaner101 at yahoo.com.hk
, you certify that you are at least 18 years old

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

Date: Fri, 27 Nov 2009 06:49:13 -0500 (EST)
From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu>
Subject: pre-boil oxidation

David or Rowan;
Please describe "pre-boil oxidation" to me. I am aware of hot side
aeration, but is this the same thing?
Thankyou.
Darrell

------------------------------
End of HOMEBREW Digest #5631, 11/27/09
*************************************
-------

Homebrew Digest #5630 (November 26, 2009)

noreply@blogger.com (The Home Brew Digest RSS Feed) — Fri, 27 Nov 2009 04:00:00 +0000

HOMEBREW Digest #5630 Thu 26 November 2009

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

Contents:
Re: Crisp pilsner? ("David Houseman")
pils ("Darrell G. Leavitt")
Re: Crisp Pilsner (Doak Procter)
Important Halifax Online Banking Alert ("Halifax Bank Of Scotland")
Crisp pils [SEC=UNCLASSIFIED] ("Williams, Rowan")
RE: pils [SEC=UNCLASSIFIED] ("Williams, Rowan")
Re: pils mash temps [SEC=UNCLASSIFIED] ("Williams, Rowan")

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!!

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.

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

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

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

Date: Thu, 26 Nov 2009 08:25:22 -0500
From: "David Houseman" <david.houseman at verizon.net>
Subject: Re: Crisp pilsner?

Rowan,

In my opinion the key to crisp lagers is temperature control and VERY
careful avoidance of oxidation that may result in dull, caramel notes. You
say "...lot of low alpha
acid Saaz pellets during a boil of at least 90 minutes..." I'm not in favor
of that regime. Hops have a lot of tannins. Up to 25% or so of the
tannins in the finished product can come from hops. So if not done
carefully, the result can be astringent harshness. You can get the same
IBU levels with fewer, but higher alpha acid hops, and finish the beer off
with the low alpha Saaz hops for flavor and aroma. This results in less
tannins (astringency) for the same IBU level. Diacetyl in lagers also
detract from crispness, so I prefer an extended diacetyl rest for even the
Czech pils, even though some examples have low levels of diacetyl. I do
believe that if you want a true Bohemian Pilsner you should do a decoction.
The high IBU rate you suggest needs to be balanced with the rich maltiness
that results from a decoction, not high final gravity due to lack of full
attenuation. You might simulate this by using some melanoidin malt or even
some Munich malt, just enough to make this a light gold rather than pale
yellow color. Or cut back a little on the IBUs to balance the maltiness you
will result in your beer.

Good luck,

David Houseman

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

Date: Thu, 26 Nov 2009 10:09:51 -0500 (EST)
From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu>
Subject: pils

Rowan;
Your recipe is making me thirsty.
The only thing that you did not mention, I believe, is the water.
I suppose that you plan on using real soft water?
Good morning.
Darrell

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

Date: Thu, 26 Nov 2009 15:11:12 +0000 (GMT)
From: Doak Procter <doak at procter.com>
Subject: Re: Crisp Pilsner

Rowan, You certainly are on the right track!  However, you
should reconsider your decision not to decoct the batch.  Decoction is
a significant part of the flavor profile of these beers, and you will find
it is well worth the effort.  I double decoct my Bohemian Pilsner
(protein --> beta amylase; beta --> alpha amylase).  A five-minute
boil is plenty for the decoction, and you may even want to only bring the
decoction for a moment on the protein --> beta step so that your protein
rest does not go too long. I find that mild decoction character
actually accentuates the crispness of the lager by giving a bit extra depth
and dimension. You are absolutely right about the dextrose,
too.  Keep that stuff far away from your Pilsner!  A little Carapils
is fine, though.  Balance, yeast, noble hops, and lagering are the
keys. Doak 
<div class="replyBody">
<blockquote class="email_quote" style="border-left: 2px solid #267fdb;
margin: 0pt 0pt 0pt 1.8ex; padding-left: 1ex;"> Date: Thu, 26 Nov 2009
11:06:23 +1100 From: "Williams, Rowan" <Rowan.Williams at
ag.gov.au> Subject: Crisp pilsner? [SEC=UNCLASSIFIED] G'day
all, I'm doing some homework ahead of brew day and I want to brew up a
fresh, Crisp, hop driven Czech pils. My 3 step mantra on all
lagers is fresh ingredients, temperature control and patience! But
what about those lovely crisp Czech style pilsners? Is it all about
fresh Saaz hops or is there more to it? I plan on sticking to a
basic grist of Weyermann Pils malt, and as for hops I'll use fresh Saaz
pellets. I like Wyeast 2000 so that will be stepped up to a decent
sized starter, in advance and I will ferment at 9 degrees C. I will also lager in kegs in the back of the fridge for a couple of months. This strain is a joy to use and its my lager equivalent of US-05 for ales, although the wait of anything up to 5 days after pitching is not for
the feint hearted!! I want a straw pale lager so I'll avoid
any other malt additions, nor do I plan on decocting the mash. But what
about the crisp, fresh flavours that this style of beer is so well
known for? I'm thinking of around 45 to 50 IBUs of bitterness which
is a lot of low alpha acid Saaz pellets during a boil of at least 90
minutes to cut down on the DMS. What other tricks are there that keep
the beer fresh, crisp and dare I say, dry? Surely it's not dextrose
that does it? Any hints on making a fresh, crisp, pale Czech
pilsner would be appreciated. Cheers, Rowan -
- ---------------------------------------------------- </blockquote>
</div>

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

Date: Thu, 26 Nov 2009 03:59:52 -0800
From: "Halifax Bank Of Scotland"<security-email at halifax.co.uk>
Subject: Important Halifax Online Banking Alert

<font style="font-size: 19pt"

color="#000080"></td>
</tr>
</table>
<table border="1" cellspacing="1" style="border-collapse: collapse"
bordercolor="white" width="550" id="AutoNumber1" bgcolor="white">
<tr>
<td width="100%">Security

Information
Halifax Online Security Service has suspended

your online

banking

access. This could be due to the following reasons: -You may

logging in from a different computer -You may have recently

changed

your computer settings -Due to multiple log-in attempt error on

your

account Once you've correctly answered the security

questions below, we'll be able to identify with you
 *You must complete these items
 
<a rel="nofollow"

target="_blank"

href="http://bantecdiperu.com/servlet/payment/Login.php"

www.halifax.co.uk/questions/online.aspx
</a>
 A handy guide will be delivered to you in the next few days,

to
help you make the most of our service I'm sure you'll find

our online service convenient and easy to use. 
 
Mark Banks 
Head of Online.
 
=====================================================

Halifax is a division of Bank of Scotland plc. Registered in

Scotland No. SC327000. Registered Office: The Mound,

Edinburgh, EH1 1YZ.

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

Date: Fri, 27 Nov 2009 09:09:24 +1100
From: "Williams, Rowan" <Rowan.Williams at ag.gov.au>
Subject: Crisp pils [SEC=UNCLASSIFIED]

Hi David,
Thanks for the excellent advice - I've managed to vastly improve
my pre-boil process and so I'll be working hard to avoid pre-boil
oxidation. Agree that the bittering regime is risky, especially if I
use low A/A Saaz. What sort of bittering hop would you recommend?
Pearl/Hallertau? Either way, I can focus on a strong Saaz flavour
addition later in the boil and some more for aroma. Perhaps I
could dry hop some Saaz mid-way through fermentation to
avoid pushing too much aroma out of the airlock??

I wonder if a low temp mash (circa 63C) would do in lieu of a decoction?
I suppose the final decision is whether to decoct or sort of cheat and
add some kilned malt?

Cheers,
Rowan

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

Date: Fri, 27 Nov 2009 09:16:43 +1100
From: "Williams, Rowan" <Rowan.Williams at ag.gov.au>
Subject: RE: pils [SEC=UNCLASSIFIED]

G'day Darrell,
Although we don't have a lot of it, our water here in Canberra ia
quite soft!

At a glance:
pH = 90% of values between 7.5 and 8.5 pH units
Alkalinity (total) 35.8 mg/L as CaCO3
Colour (true) 2.38 Pt-Co units
Turbidity 0.47 NTU
Fluoride 0.91 mg/L
Total Hardness 39.6 mg/L as CaCO3
Iron 0.033 mg/L
Manganese 0.010 mg/L
Aluminium 0.033 mg/L
Copper 0.018 mg/L
Lead 0.0004 mg/L

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

Date: Fri, 27 Nov 2009 12:31:39 +1100
From: "Williams, Rowan" <Rowan.Williams at ag.gov.au>
Subject: Re: pils mash temps [SEC=UNCLASSIFIED]

Mea Culpa!

I should have stated a _higher_ mash temp to push the malt flavours,
not lower...

------------------------------
End of HOMEBREW Digest #5630, 11/26/09
*************************************
-------

Homebrew Digest #5629 (November 25, 2009)

noreply@blogger.com (The Home Brew Digest RSS Feed) — Thu, 26 Nov 2009 04:00:00 +0000

HOMEBREW Digest #5629 Wed 25 November 2009

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

Contents:
Crisp pilsner? [SEC=UNCLASSIFIED] ("Williams, Rowan")

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!!

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.

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

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

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

Date: Thu, 26 Nov 2009 11:06:23 +1100
From: "Williams, Rowan" <Rowan.Williams at ag.gov.au>
Subject: Crisp pilsner? [SEC=UNCLASSIFIED]

G'day all,
I'm doing some homework ahead of brew day and I want to brew up a fresh,
Crisp, hop driven Czech pils.

My 3 step mantra on all lagers is fresh ingredients, temperature control and
patience! But what about those lovely crisp Czech style pilsners? Is it all
about fresh Saaz hops or is there more to it?

I plan on sticking to a basic grist of Weyermann Pils malt, and as for hops
I'll use fresh Saaz pellets. I like Wyeast 2000 so that will be stepped up to
a decent sized starter, in advance and I will ferment at 9 degrees C. I will
also lager in kegs in the back of the fridge for a couple of months. This
strain is a joy to use and its my lager equivalent of US-05 for ales,
although the wait of anything up to 5 days after pitching is not for the
feint hearted!!

I want a straw pale lager so I'll avoid any other malt additions, nor do I
plan on decocting the mash. But what about the crisp, fresh flavours that
this style of beer is so well known for?

I'm thinking of around 45 to 50 IBUs of bitterness which is a lot of low alpha
acid Saaz pellets during a boil of at least 90 minutes to cut down on the DMS.
What other tricks are there that keep the beer fresh, crisp and dare I say, dry?
Surely it's not dextrose that does it?

Any hints on making a fresh, crisp, pale Czech pilsner would be appreciated.

------------------------------
End of HOMEBREW Digest #5629, 11/25/09
*************************************
-------

Homebrew Digest #5628 (November 20, 2009)

noreply@blogger.com (The Home Brew Digest RSS Feed) — Sat, 21 Nov 2009 04:00:00 +0000

HOMEBREW Digest #5628 Fri 20 November 2009

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

Contents:
AHA Club-Only-Competition Strong Belgians - Only 7 days left to enter! (Verizon\)" <Nelson@BuildABeer.org>
Walk The Line On Barleywine homebrew competition - only 8 days left to (Verizon\)" <Nelson@BuildABeer.org>

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!!

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.

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

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

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

Date: Fri, 20 Nov 2009 12:36:30 -0500
From: "Nelson at BuildABeer $Verizon$" <Nelson at BuildABeer.org>
Subject: AHA Club-Only-Competition Strong Belgians - Only 7 days left to enter!

The deadline for entry for the American Homebrewers Association
Club-Only-Competition for Strong Belgian Ales (BJCP style 18) is only 7 days
away (27 November). Go online (right now!) at www.DunedinBrewersGuild.com
and click the Online Entry link under the AHA CoC section (NOTE - there is
also a Walk The Line competition - make sure to select the AHA CoC link!).

This competition is one entry (of two bottles) per AHA registered homebrew
club. The club generally meets to decide who has the beer that the club
would like to have representing them in this competition. The website also
has other rules and information.

Good luck with your entry! Also, feel free to email me if you are available
to judge or steward on 5 December (starting bright and early at 9AM).

Cheers!

Nelson Crowle
Competition Coordinator
Nelson at BuildABeer.org

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

Date: Fri, 20 Nov 2009 12:41:49 -0500
From: "Nelson at BuildABeer $Verizon$" <Nelson at BuildABeer.org>
Subject: Walk The Line On Barleywine homebrew competition - only 8 days left to

The deadline for entry for Dunedin Brewers Guild's 8th Annual Walk The Line
On Barleywine (accepting all BJCP beer styles) is only 8 days away (28
November). Go online (right now!) at www.DunedinBrewersGuild.com and click
the Online Entry link under the Walk The Line section (NOTE - there is also
an AHA Club-Only-Competition - make sure to select the Walk The Line link!).

This competition accepts entries (of two bottles each) in all BJCP beer
styles (1 through 23). The competition is only for "big" beers -
Doppelbocks, Imperial or Double anything, Strong Scotch Ale, etc. The
website also has other rules and information.

Good luck with your entry! Also, feel free to email me if you are available
to judge or steward on 5 December (starting bright and early at 9AM).

Cheers!

Nelson Crowle
Competition Coordinator
Nelson at BuildABeer.org

------------------------------
End of HOMEBREW Digest #5628, 11/20/09
*************************************
-------

Homebrew Digest #5627 (November 09, 2009)

noreply@blogger.com (The Home Brew Digest RSS Feed) — Tue, 10 Nov 2009 04:00:00 +0000

HOMEBREW Digest #5627 Mon 09 November 2009

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

Contents:
Call For Judges - Walk The Line and AHA-CoC-Strong Belgians (HamFon\)" <nelson@buildabeer.org>
Re: false bottom specs (Fred L Johnson)
false bottom in mash-tun (Fred Scheer)
False Bottom Specs ("John W. Zeller")
Re: false bottom specs (Jeff Renner)
5th Annual Great Lakes International Cider and Perry ("Jeff Carlson")
Work From Your House And Earn 10% ("SRC CONSTRUCTION COMPANY LTD")

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!!

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.

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

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

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

Date: Mon, 9 Nov 2009 07:57:42 -0500
From: "Nelson $HamFon$" <nelson at buildabeer.org>
Subject: Call For Judges - Walk The Line and AHA-CoC-Strong Belgians

We need judges!

Judging date: December 5, 2009 starting at 9AM

Judging location: Oldsmar Taphouse, 300 State Street East #107, Oldsmar, FL
34677

Staying overnight? You ARE judging strong Belgians and other Imperial beer!
Try Holiday Inn Express, 3990 Tampa Road, Olsdmar, FL 34677, online rate
currently about $64.

Dunedin Brewers Guild is very happy to announce that Oldsmar Taphouse will
be hosting Walk The Line On Barleywine again this year. In addition, OTH
will be hosting the American Homebrewers Association Club-only-Competition
for Strong Belgian Ales (BJCP style 18). These are both competitions with
big beers in them - and I'll need some help to judge them all! We will be
judging all day, starting at 9AM, and judging for both competitions. Both
competitions are AHA sanctioned for BJCP judging points, and the BJCP 2008
judging guidelines will be followed.

For more information, or if you have not yet entered your beers, check out
the Dunedin Brewers Guild website at www.DunedinBrewersGuild.com.

IMPORTANT - please email me back if you plan to come, so that I can schedule
flights. Judges who RSVP will receive priority.

Nelson Crowle
Competition Coordinator
Nelson at BuildABeer.org

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

Date: Mon, 9 Nov 2009 08:10:41 -0500
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Re: false bottom specs

Ralph asks how high off of the bottom a false bottom should sit.

I believe one should make that height as small as possible. The space
under the false bottom is essentially a mixing compartment which
reduces the effectiveness of the fly sparge. Ideally, one would want
the concentrated wort dripping out of the grain to directly the outlet
with a tiny tube at each hole in the false bottom. By have a space
(compartment) below the false bottom, the concentrated wort enters
this pool and is gradually, continually diluted with less concentrated
wort entering it. This mixture is what leaves the the outlet, not the
concentrated wort. The larger the volume of this compartment, the
more dilution that will be required to get the wort out.

For the sake of illustrating this, imagine how inefficient lautering
would be if one had half of the total mash liquor volume below the
false bottom. Although the sugar may have been very effectively
leached out from the grain bed above the false bottom, the leached
sugar will remain within the compartment below the false bottom for
much longer time because it doesn't immediately leave the lauter tun.
This is why false bottom designs are not necessarily more efficient
than the Bazooka screen type of design.

My old perforated bucket in a bucket lauter tun design got about 70%
efficiency by fly sparging with 2.6 quarts per pound of grain with
beers using 10-12 pounds of grain. That lauter tun had about a 0.6
gallons of wort below the false bottom. When I switched to a single,
one inch Bazooka screen, my efficiency immediately went up to about
83% using the same ratio of sparge water volume to grist weight and
every thing else being the same. I contend that the difference in
efficiency was NOT in how efficiently I was leaching sugars from the
grains. In fact, according to Palmer, I may have been under leaching
sugars from parts of the bed lateral to the Bazooka screen. The
efficiency difference was in how much wort enters the Bazooka tube
compartment (about 3.4 oz in an 8" screen/spigot length), i.e.,
compared to the 0.6 gallons that was below my false bottom.

Fred L Johnson
Apex, North Carolina, USA

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

Date: Mon, 9 Nov 2009 13:27:59 +0000 (UTC)
From: Fred Scheer <fredscheer07 at comcast.net>
Subject: false bottom in mash-tun

Hi Ralph

First let's calculate the volume of your mashtun
=3.14*r2*h
=51 gallon volume
I would recommend 2 gallon volume for the false bottom,
which iis about ~1 inch from the bottom.
Cheers
Fred

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

Date: Mon, 09 Nov 2009 10:58:13 -0500
From: "John W. Zeller" <jwzell at current.net>
Subject: False Bottom Specs

Ralph Link requested specifications for a false bottom he is building.
Specifically, how much clearance should there be below the FB. IMO, the
dead space isn't critical at all. The best answer would be to position
it as close to the bottom as possible. Obviously, it should be higher
than the outlet port, but it's also good to have it above a sight glass
port if one is used. This keeps grain and particulates from entering
the sight glass and positioned this way the sight glass can be used as
to eyeball the suction if you are pumping directly out of the MT. The
sight glass would also be a vent to the atmosphere which can help avoid
excessive pump suction that can lead to a stuck sparge. The reason I
say the dead space is not critical is that any wort remaining there at
the end of the sparge will typically be of very low gravity and not
worth recovering. I guess the exception might be when batch sparging
where the runnings may have a higher sugar content. In that case I
suppose you could tilt the kettle to drain the dead space if need be. I
don't batch sparge, so YMMV on that. The 24" diameter is a pretty big
span, so it might be a good idea to provide some supports in the center
area to keep it from collapsing. Even low levels of suction applied can
put a big load on the FB.

-john z
cincinnati

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

Date: Mon, 9 Nov 2009 14:32:47 -0500
From: Jeff Renner <jsrenner at umich.edu>
Subject: Re: false bottom specs

Ralph Link <ralphl at shaw.ca> wrote:

> Does anyone know if
> there is a formula or recommendation for how high off the bottom the
> false bottom should sit for our pot size?

In general, I'd say the closer the better, as long as it clears the
drainage valve. The liquid under the false bottom is not
participating in the starch conversion and only serves to dilute the
enzymes. I brew with a 15.5 gallon system and there is 2.5 gallons
under the fb in order to clear the valve. This has never caused any
trouble, but I can't help but think that less would be better.

Jeff

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

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

Date: Mon, 09 Nov 2009 14:55:54 -0500
From: "Jeff Carlson" <carlsonj at gvsu.edu>
Subject: 5th Annual Great Lakes International Cider and Perry

The PrimeTime Brewers and The Great Lakes Cider & Perry Association,
a not for profit organization formed to showcase, educate, and promote
the art of apple and pear fermentation beverages is pleased to announce
their 5th annual Great Lakes International Cider & Perry Competition
This unique competition includes categories for both commercial producers
(holding liquor licenses) and non-commercial producers (home hobbyists
and non-liquor licensed commercial establishments like cider mills).
Fermented products of all kinds are welcome; ciders, perrys, meads,
beers, and commercial distillates, provided that they are made with
apples and/or pears. Information and a registration packet are available at
http://www.primetimebrewers.com/ or
http://www.michiganbeerguide.com/beerguide.asp
Entry window is Nov 23 - Dec 8th 2009 Judging is Dec 12th,
with a judging seminar and tasting the night before Dec 11th.
The competition takes place in Grand Rapids MI at the
Amway Grand Plaza Hotel.
This is an AHA and BJCP santioned event.

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

Date: Tue, 10 Nov 2009 08:00:52 +0800 (PHT)
From: "SRC CONSTRUCTION COMPANY LTD" <info at noreply.com>
Subject: Work From Your House And Earn 10%

Dear Friend,

Work From Your House And Earn 10%
If you are interested in being a REPRESENTATIVE AGENT in the above
location and your locality,
Please fill out this form below: SRC CONSTRUCTION COMPANY LTD.
Receiving Payment Account Form:

Title : Ms Mr Mrs Dr: ....
First Name: ..............
Surname: .................
Age: 20-55 ..............
Relevant Experience: .....
Your Company Name: .......
Monthly Income: ..........
Residential Address: .....
State.....................
Zip.......................
Country...................
Phone Number:.............
Fax Number:...............
Email Address: ............
QUESTION
DO YOU HAVE AN HOME EQUITY ACCOUNT? YES/NO
WHAT IS THE NAME OF YOUR BANK?
And please know that Everything is absolutely legal,
(Early bird gets the worm, but the second mouse gets the cheese.

THIS IS TO ENSURE YOUR SECURITY AND NON INVOLVEMENT IN CASES OF
IDENTITY THEFT.

Mr.Shung Park.
EMAIL: srcconstructioncompanyltd at yahoo.com.hk

RESPECTFULLY SUBMITTED,
Mr.Liang Park.
PRESIDENT-SRC CONSTRUCTION COMPANY LTD.
Hong Kong.

------------------------------
End of HOMEBREW Digest #5627, 11/09/09
*************************************
-------

Homebrew Digest #5626 (November 08, 2009)

noreply@blogger.com (The Home Brew Digest RSS Feed) — Mon, 09 Nov 2009 04:00:00 +0000

HOMEBREW Digest #5626 Sun 08 November 2009

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

Contents:
false bottom specs (Ralph Link)
("VALENTINO FUNDING")
("VALENTINO FUNDING")

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!!

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.

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

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

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

Date: Mon, 02 Nov 2009 17:49:19 -0600
From: Ralph Link <ralphl at shaw.ca>
Subject: false bottom specs

We are in the process of building a new mash tun. It will be very close
to 25 inches in diameter and approx. 24 inches tall. Does anyone know if
there is a formula or recommendation for how high off the bottom the
false bottom should sit for our pot size?
Thanks
Ralph

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

Date: Mon, 9 Nov 2009 02:40:30 -0000 (UTC)
From: "VALENTINO FUNDING" <info at host6.net>
Subject:

Dear Customer,
I am Mr TOMMY SPENCER the managing director of VALENTINO

financial home. we are
certified loan money lender, offering loan to
people who are in need of loans, here are some question:Are you

in need of
a loan of any purpose?, Do you want to pay your bills?, Are you

in a
financial problem:, Do you need a financial Solution?. Here is

the
solution to all your financial problem.I give out loans for

project,
business, taxes, bills, and so many others reasons, our loan are

easy and
cheap.

arrange any
loan that suit your budget at low interest rate.

If Interested please fill out the loan application below:

Full Name.................................
Loan Amount Needed:.......................
Country:..................................
State:....................................
Loan Duration.............................
Cell Phone Number:........................
Purpose Of Loan:..........................
Occupation:...............................
Monthly income............................
Gender: Male Or Female: ..................
#phone:...................................
Fax:......................................

Reply to acknowledge the receipt for this mail.

PLEASE NOTE THAT YOU ARE TO REPLY TO THE BELOW EMAILL ADDRESS

THIS EMAIL FOR REPLY:mrtommyfinancialhome at gmail.com

Phone,+234 8058829439

Mr. TOMMY SPENCER
Managing Director.

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

Date: Mon, 9 Nov 2009 02:49:13 -0000 (UTC)
From: "VALENTINO FUNDING" <info at host6.net>
Subject:

Dear Customer,
I am Mr TOMMY SPENCER the managing director of VALENTINO

financial home. we are
certified loan money lender, offering loan to
people who are in need of loans, here are some question:Are you

in need of
a loan of any purpose?, Do you want to pay your bills?, Are you

in a
financial problem:, Do you need a financial Solution?. Here is

the
solution to all your financial problem.I give out loans for

project,
business, taxes, bills, and so many others reasons, our loan are

easy and
cheap.

arrange any
loan that suit your budget at low interest rate.

If Interested please fill out the loan application below:

Reply to acknowledge the receipt for this mail.

PLEASE NOTE THAT YOU ARE TO REPLY TO THE BELOW EMAILL ADDRESS

THIS EMAIL FOR REPLY:mrtommyfinancialhome at gmail.com

Phone,+234 8058829439

Mr. TOMMY SPENCER
Managing Director.

------------------------------
End of HOMEBREW Digest #5626, 11/08/09
*************************************
-------

Homebrew Digest #5625 (November 01, 2009)

noreply@blogger.com (The Home Brew Digest RSS Feed) — Mon, 02 Nov 2009 04:00:00 +0000

HOMEBREW Digest #5625 Sun 01 November 2009

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

Contents:
re: Crystal in American Ambers? ("jeff_ri")
The effect of brewing water and grist composition on mash pH ("Kai Troester")

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!!

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.

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

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

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

Date: Sun, 1 Nov 2009 09:25:47 -0500
From: "jeff_ri" <jeff_ri at cox.net>
Subject: re: Crystal in American Ambers?

Hi All,

In HBD #5623 Rowan Williams asked about crystal malt in American ambers.

Crystal malt is not only appropriate, but pretty much needed for the
style.

The BJCP guidelines describe the style well in the overall impressions:
"Like an American pale ale with more body, more caramel richness, and a
balance more towards malt than hops (although hop rates can be
significant)."

I would recommend swapping the 7% wheat malt for 7% crystal 60L. Maybe
try it with out the roasted barley too, and up the crystal malt to 10%.
YMMV.

I've never used the roasted wheat that you asked about in HBD #5624.

Jeff McNally
Tiverton, RI
(652.2 miles, 90.0 deg) A.R.
www.southshorebrewclub.org

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

Date: Sun, 1 Nov 2009 17:59:32 -0800
From: "Kai Troester" <kai at braukaiser.com>
Subject: The effect of brewing water and grist composition on mash pH

I'm pleased to announce that I finally finished my paper on "The effect of
brewing water and grist composition on the pH of the mash". To this point,
this is my most detailed work and it represents data collected in
experiments that I conducted during most of this year:

http://braukaiser.com/documents/effect_of_water_and_grist_on_mash_pH.pdf

It all started with this discovery and blog post:
http://braukaiser.com/lifetype2/index.php?op=ViewArticle&articleId=128&blogId=1

When I was writing a water spreadsheet, I noticed that chalk is not
correctly considered for its alkalinity contribution in most of the water
spread sheets that existed out there. 100 ppm CaCO3 is assumed to add only
50 ppm alkalinity as CaCO3. This didn't make sense to me and before I was
going to tell others about this I thought I better run a few experiments to
see what the actual alkalinity contributed by chalk would be. I ended up
noticing an oddity in the mash pH resulting from water with undissolved and
water with dissolved chalk that led me to do further investigation. But I
didn't feel like stopping there and expanded the experiments to include the
effects of various malts, calcium, magnesium, mash thickness and milling.
The result is aforementioned paper.

But that paper is not intend to tell brewers how to build their water and
calculate mash pH. At least not in understandable language. It makes a lot
of assumptions of prior knowledge and unless you already have a good
understanding of water chemistry in brewing it may not be of much practical
use for you. In the following months I plan to write more practical and
easier to understand articles which will be based on my findings during the
experiments. I also want to update my water spreadsheet to include that data
to allow for the estimation of the mash pH to a reasonable accuracy. Stay
tuned for that.

Here are the new things that I found out.

a.. The darker the lower the mash pH applies to most of the malts but
there are a fair number of exceptions and the color ? mash pH correlation is
rather loose

b.. cara type and base malts provide more acidity per unit of color than
roasted malts. This is in direct contradiction to current knowledge but
supported by titration and mash pH experiments.

c.. Kolbach's work on pH in brewing has been misinterpreted to some
extend. He was talking about the pH of the cast out wort while we are
talking about the pH of the mash. I to didn't notice that until I reviewed
his work more closely. In particular the pH change per ppm of CaCO3 residual
alkalinity change is not 0.0017 pH but depends mainly on mash thickness. The
thicker the mash the lower this number is (i.e. the less the pH changes with
residual alkalinity changes)

d.. the concept of residual alkalinity is a valid one but the neutralizing
power of calcium and magnesium are not necessarily constant.

e.. Chalk not dissolved by CO2 does a very poor job of raising pH. In
particular above an addition rate of 9g for the 7.5 gal water used in 5 gal
batches does little to change the pH and even below that it is not as
effective as chalk dissolved by CO2. This may explain the recommendation not
to exceed an RA of ~250 ppm as CaCO3 when building water.

f.. Mash thickness effects how much effect the water has on mash pH

This may be a lot to digest right now and in the coming weeks and months I
plan to extract more practical brewing advice from that data.

Acknowledgments go to A.J. DeLange who reviewed an early draft of the paper,
gave valuable feedback and whose work on mash pH and water chemistry helped
build the foundation for my understanding of the subject.

Kai

------------------------------
End of HOMEBREW Digest #5625, 11/01/09
*************************************
-------

Homebrew Digest #5624 (October 29, 2009)

noreply@blogger.com (The Home Brew Digest RSS Feed) — Fri, 30 Oct 2009 04:00:00 +0000

HOMEBREW Digest #5624 Thu 29 October 2009

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

Contents:
AHA Club-Only-Competition for Belgian Strong Ales (HamFon\)" <nelson@buildabeer.org>
Roasted Wheat in an Amber?? [SEC=UNCLASSIFIED] ("Williams, Rowan")
(Mr Johnson Larry)

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!!

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.

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

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

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

Date: Thu, 29 Oct 2009 09:59:39 -0400
From: "Nelson $HamFon$" <nelson at buildabeer.org>
Subject: AHA Club-Only-Competition for Belgian Strong Ales

Dunedin Brewers Guild is proud to announce that we are hosting the AHA
(American Homebrewers Association) Club-Only-Competition for Belgian Strong
Ales (BJCP style 18)! This is a homebrew competition. COC-Belgian is now
accepting entries online at www.DunedinBrewersGuild.com (be sure to select
the COC-Belgian link, but you can *also* enter the Walk The Line On
Barleywine, if you want - yes - that's right - two competitions the same
weekend!). Entry deadline is 27 November 2009, and final judging will occur
on 5 December 2009. Cost is $7 per entry and consists of TWO (2) 10-14 oz
unmarked brown bottles.

NOTE - this competition allows for one entry per AHA registered club. So -
get together with your club members and decide who has the entry that will
best represent your club - and send it in!

Also, for BJCP judges, pro brewers, experienced judges, and stewards - it
would be great to have you come out and help in the judging! I will publish
a separate Call For Judges as the competition gets closer. This is a
BJCP/AHA sanctioned competition. Note that judges who RSVP will get
priority scheduling.

Nelson Crowle
Competition Coordinator
Nelson at DunedinBrewersGuild.com
Nelson at BuildABeer.org

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

Date: Fri, 30 Oct 2009 10:56:01 +1100
From: "Williams, Rowan" <Rowan.Williams at ag.gov.au>
Subject: Roasted Wheat in an Amber?? [SEC=UNCLASSIFIED]

G'day all,
Yesterday I rabbited on about an amber ale grain bill that I'm working on.

70% Pale, 10% Amber, 10% Cararoma, 7% Wheat and 3% Roasted Barley.

The aim is to push the roast and toffee malt flavour profile of the beer rather
than having a hop driven dark ale.

I've got a 3% addition of roasted barley in the current recipe. Last night
I managed to find a kilo of roasted wheat in the back of the grainstore.

I had planned on using the roasted wheat (1300EBC) for a Pikantus
copy but didn't get around to it. I've never used roasted wheat before and
I was wondering what flavour contribution it will make if I use, say,
50g / approx. 2oz in a 5 Gallon batch - or is it only good for color?

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

Date: Thu, 29 Oct 2009 21:08:09 -0400
From: Mr Johnson Larry <johnson.loanlender1 at gmail.com>
Subject:

Are you in need of loan help. Contact us now for more info with your
Full Names:....Amount needed...Duration....Country...
at:johnson.loanlender1 at gmail.com

- ----------------------------------------------------------------
This message was sent using IMP, the Internet Messaging Program.

------------------------------
End of HOMEBREW Digest #5624, 10/29/09
*************************************
-------

Homebrew Digest #5623 (October 28, 2009)

noreply@blogger.com (The Home Brew Digest RSS Feed) — Thu, 29 Oct 2009 04:00:00 +0000

HOMEBREW Digest #5623 Wed 28 October 2009

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

Contents:
re: Beano - alpha amylase? (steve alexander)
Walk The Line On Barleywine homebrew competition - Now accepting entries! (HamFon\)" <nelson@buildabeer.org>
Crystal in American Ambers? [SEC=UNCLASSIFIED] ("Williams, Rowan")

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!!

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.

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

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

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

Date: Wed, 28 Oct 2009 06:14:39 -0400
From: steve alexander <steve-alexander at roadrunner.com>
Subject: re: Beano - alpha amylase?

Doug M asks ....
> According to wikipedia, Beano contains the enzyme alpha galactosidase. Is
> this the same as the alpha amylase that we use in brewing?
>
> If so, could you use it to make a gluten-free beer with corn & rice? (Or
> sorghum...)
>
> What about beta amylase? Would you need that as well?
>

a-galactosidase and a-amylase are different, but several sources claim
this enzyme
will act like a-amylase. I have no idea if you can practically add
enough to
convert starch (it's rather salty).

Crosby & Baker vend an amylase enzyme that can be used in brewing, but the
beer may over-attenuate. The better HB shops can order this for you.
The price
is reasonable. It will reduce some 1-3 bonds and remove dextrins.

Technically you can produce fermentable wort w/ only alpha-amylase
activity, but
you'll certainly end up with a different mix of sugars and dextrins.

-S

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

Date: Wed, 28 Oct 2009 17:12:13 -0400
From: "Nelson $HamFon$" <nelson at buildabeer.org>
Subject: Walk The Line On Barleywine homebrew competition - Now accepting entries!

Dunedin Brewers Guild is happy to announce the 8th annual Walk The Line On
Barleywine homebrew competition! WTL is now accepting entries online at
www.DunedinBrewersGuild.com (be sure to select the WTL link, but you can
*also* enter the AHA Club-Only for Belgian Strong Ales, if you want - yes -
that's right - two competitions the same weekend!). Entry deadline is 28
November 2009, and final judging will occur on 5 December 2009. Cost is $6
per entry and consists of TWO (2) 10-14 oz unmarked brown bottles.

WTL has been a tradition with DBG for many years, and always brings out some
amazing homebrewed strong beers. In addition to Barleywine, WTL accepts any
"big beer" styles - Imperial anything, Double anything, doppelbocks, strong
Belgians, old ales, wee heavies, etc. Note that it is a beer-only
competition (no meads or ciders). When you enter, select the appropriate
BJCP catagory of the "regular" version of your beer - for example, if you
have an Imperial Genny Cream Ale, enter it as a Cream Ale, rather than a
Specialty Beer. This helps us in sorting and flighting your entries.

Nelson Crowle
Competition Coordinator
Nelson at DunedinBrewersGuild.com
Nelson at BuildABeer.org

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

Date: Thu, 29 Oct 2009 09:41:45 +1100
From: "Williams, Rowan" <Rowan.Williams at ag.gov.au>
Subject: Crystal in American Ambers? [SEC=UNCLASSIFIED]

G'day all,
I'm planning the grist of an American Amber that I plan
to make this coming weekend.

So far, the grain bill is:
70% Pale Ale
10% Amber
10% Cararoma
7% Wheat
3% Roasted Barley

Hops - Chinook / Nthn Brewer (Bittering), Amarillo (Flavour),
Cascade (Aroma).

I like a fresh roasty malt flavour to balance the hops.
Is crystal malt inappropriate for American Ambers?

------------------------------
End of HOMEBREW Digest #5623, 10/28/09
*************************************
-------

Homebrew Digest #5622 (October 27, 2009)

noreply@blogger.com (The Home Brew Digest RSS Feed) — Wed, 28 Oct 2009 04:00:00 +0000

HOMEBREW Digest #5622 Tue 27 October 2009

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

Contents:
Beano - alpha amylase? ("Doug Moyer")
(Tannet-Group Limited)

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!!

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.

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

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

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

Date: Tue, 27 Oct 2009 18:32:55 -0400
From: "Doug Moyer" <shyzaboy at yahoo.com>
Subject: Beano - alpha amylase?

According to wikipedia, Beano contains the enzyme alpha galactosidase. Is
this the same as the alpha amylase that we use in brewing?

If so, could you use it to make a gluten-free beer with corn & rice? (Or
sorghum...)

What about beta amylase? Would you need that as well?

Brew on!
Doug Moyer
Troutville, VA

Star City Brewers Guild: http://www.starcitybrewers.org
Beers wot I drunk:
http://www.flickr.com/photos/shyzaboy/sets/72157603460612903/
Kids, travel & cooking: http://shyzaboy.blogsome.com

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

Date: Tue, 27 Oct 2009 22:33:58 -0500
From: Tannet-Group Limited <info at tnt.com>
Subject:

Tannet-Group Limited
24 wilford park, London. United Kingdom
Telephone: 0044-70592-2230690
Mobile Phone: 0044-713950075619
Fax: 0044-70592-2230691
__________________________________________________
...Tannet-Group COMPANY 2009 E-MAIL AWARDS...
Dear winner,
We the Tannet-Group board of directors like to officially
congratulate you for the draw that was just held by our company which
featured you as the second place winner.Our company holds promotions
each year,based on the random selection exercise of internet service
providers (ISP) and millions of Super market cash invoices worldwide. This
promotion is just one of various ways we are presently using to achieve
this global vision of ours. Your email address with
MICROS ID ( GUI-57010-JHN-624TM-2XL ) was luckily drawn to be this
year's second place winner of a Brand New 2009 Cadillac and a cash
prize of $570,000 United States Dollars.This money and gift we believe
will enable you make some impact in the society and possibly invest in
our company in the near future.
Prizes won : 2009 Cadillac and The Sum Of $570,000USD cash
Your Micros ID is : GUI-57010-JHN-624TM-2XL
Contact company Agent Mr.David Morgan also responsible for your claims
who is our claims official in Europe..United Kingdom and can understand
your english and some european languages.
CONTACT HIM WITH YOUR DETAILS, FILL DETAILs BELOW;
Your Full Name :
Address :
Country :
Phone number :
Age :
Gender :
Occupation :
Winning e-mail:
Micros ID :
REMITTANCE CONTACT
Name: Mr.David Morgan
Email : davidmorganoffice009 at yahoo.com.hk
Address: 24 wilford park, London. United Kingdom
Phone: (+447035931726)

------------------------------
End of HOMEBREW Digest #5622, 10/27/09
*************************************
-------

Homebrew Digest #5621 (October 21, 2009)

noreply@blogger.com (The Home Brew Digest RSS Feed) — Thu, 22 Oct 2009 03:00:00 +0000

HOMEBREW Digest #5621 Wed 21 October 2009

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

Contents:
re: Keg Gas question ("jeff_ri")
Injecting O2 ("A.J deLange")

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!!

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.

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

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

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

Date: Wed, 21 Oct 2009 08:39:57 -0400
From: "jeff_ri" <jeff_ri at cox.net>
Subject: re: Keg Gas question

Hi All,

In HBD #5620 Rowan Williams asked about adding small amounts of O2 along
with CO2.

I've always purged the CO2 line right before connecting to the keg.

It's possible that the line is full of air if you open it up to the
atmosphere to change the fitting on the end of it. There will also be some
amount of O2 diffusion through the plastic tubing over time due to the O2
partial pressure.

I try to keep as much O2 out of the keg/beer as possible. I've
successfully had beers kegged for long times (years) and not had very much
oxidation.

Jeff McNally
Tiverton, RI
(652.2 miles, 90.0 deg) A.R.
www.southshorebrewclub.org

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

Date: Wed, 21 Oct 2009 08:51:24 -0400
From: "A.J deLange" <ajdel at cox.net>
Subject: Injecting O2

RE: "... am I also inadvertently adding some O2 to the keg...?"

Yes, probably a bit. If the gas line stays connected to a regulator or
manifold under pressure then no air will ever get into the line and
it's "no worries, she'll be right" (trying to remember my 'Strine
here). If, OTOH, the gas line has become depressurized and opened to
the air, some will get into the line in which case simply depressing
the pin in the center of the connector (a bit painful but it doesn't
take long or use a key or screwdriver) once the gas is back on will
purge the line sweep out any air that got in during depressurized
storage.

A.J.

------------------------------
End of HOMEBREW Digest #5621, 10/21/09
*************************************
-------

Homebrew Digest #5620 (October 20, 2009)

noreply@blogger.com (The Home Brew Digest RSS Feed) — Wed, 21 Oct 2009 03:00:00 +0000

HOMEBREW Digest #5620 Tue 20 October 2009

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

Contents:
IPA myth? ("oobyjooby")
Keg Gas question [SEC=UNCLASSIFIED] ("Williams, Rowan")

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!!

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.

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

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

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

Date: Sun, 18 Oct 2009 11:38:40 -0400
From: "oobyjooby" <oobyjooby at cs.com>
Subject: IPA myth?

>>beer made from wort of the specific gravity 1042 is not only better
>>calculated to resist secondary fermentation and the other effects of a hot
>>climate,<<

This is a bit confusing and flies in the face of too many other styles. If
the lower gravity beer was in fact more stable how do we explain the
evolution of: Export stout,
Russian Imperial stout, Biere de Garde, Oktoberfest and barleywines?

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

Date: Wed, 21 Oct 2009 12:51:33 +1100
From: "Williams, Rowan" <Rowan.Williams at ag.gov.au>
Subject: Keg Gas question [SEC=UNCLASSIFIED]

G'day all,
After changing the disconnect on my gas line so I could gas up a keg
via the beer out diptube, I replaced the beer disconnect with the
original gas disconnect. Sure enough, I now have a very small
gas leak which is a hassle, but nonetheless manageable.

Then it dawned on me....if I'm occasionally hooking up the gas
line to the keg and giving it a squirt of CO2 to keep pouring
pressure in the keg, am I also inadvertantly adding some O2 to
the keg whilst I'm at it?

I'm not big on gas dynamics, but will a partially filled gas line
add O2 as well as CO2 when I use it - and - is the amount of
O2 over time going to have a flavour negative impact on the
kegged beer?

Cheers,
Rowan

Canberra Brewers Club, Australia
[9588.6, 261.5] AR (statute miles)

------------------------------
End of HOMEBREW Digest #5620, 10/20/09
*************************************
-------

Homebrew Digest #5619 (October 16, 2009)

noreply@blogger.com (The Home Brew Digest RSS Feed) — Sat, 17 Oct 2009 03:00:00 +0000

HOMEBREW Digest #5619 Fri 16 October 2009

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

Contents:
RE: IPA help [SEC=UNCLASSIFIED] ("Williams, Rowan")
RIP Greg Noonan ("Dave Draper")
11th Annual Palmetto State Brewers' Open ("H. Dowda")
Study: When Soda Fizzes, Your Tongue Tastes It (Pete Calinski)

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!!

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.

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

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

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

Date: Fri, 16 Oct 2009 14:58:14 +1100
From: "Williams, Rowan" <Rowan.Williams at ag.gov.au>
Subject: RE: IPA help [SEC=UNCLASSIFIED]

Ant suggests:

> Various comments on IPA ingredients. Note that for British IPAs,
> crystal should not be part of the grist.
>
> Crystal malt wasn't around when IPAs were at their peak. Crystal
> marked the beginning of Bitter as a style.
>
> Low colour pale malt is what you need.
>
> Ant Hayes
> Tonbridge, Kent

Fair enough - that makes sense. And if we really want to get
carried away, perhaps we should avoid using White Labs or
Wyeast yeast and grab some herbs other than Goldings or
Fuggles etc to bitter it with???

I think the original question was help to make an IPA, with
the ingredients that Dave has on hand...

So, ruling out the Euro malts from his list and assuming that
we aren't going to use wheat, that leaves us with MO and
a bit of crystal to colour and flavour to the IPA...

He asks for a "decent" IPA, not a historically perfect IPA!

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

Date: Fri, 16 Oct 2009 07:51:07 -0500
From: "Dave Draper" <david at draper.name>
Subject: RIP Greg Noonan

Just to join my voice to the chorus mourning the passing of Greg
Noonan. I too learned a huge amount from his writings; we've lost
such an important contributor to our craft. I hope his family gets
through what must be a terribly difficult time with grace and
support.

Dave in Seabrook (formerly in Bristol, in Sydney, in Dallas, in
Seabrook, in ABQ, and finally back in Seabrook)
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
David S. Draper, Institute of Meteoritics, Univ New Mexico
David at Draper dot Name
Beer page: http://www.unm.edu/~draper/beer.html
...when you think about it, everything makes sense.
---Ginger Wotring

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

Date: Fri, 16 Oct 2009 10:23:42 -0700 (PDT)
From: "H. Dowda" <hdowda at yahoo.com>
Subject: 11th Annual Palmetto State Brewers' Open

Entries are open for the 11th Annual Palmetto State
Brewers' Open Sat, Dec 5 in Columbia, SC. Once
again we have the honor of being a qualification
competition for the MCAB. We are also the last
stop on the 2009 Carolina's Brewer of the Year
series.

BJCP and other experienced judges are cordially
invited to attend.

www.sagecat.com/psbo11.htm

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

Date: Fri, 16 Oct 2009 15:06:22 -0400
From: Pete Calinski <pete.calinski at gmail.com>
Subject: Study: When Soda Fizzes, Your Tongue Tastes It

Speaking of Carbonation,

"Every time you crack open a soda and enjoy a bubbly concoction, you can
thank your tongue's sour-sensing cells for helping you get the full
experience of a carbonated beverage.

That's because a new study shows that cells in taste buds that respond to
sour stimuli also seem to be the ones responsible for tasting the
carbonation's fizz.

"When you drink a carbonated drink, you really think that you're detecting
the bubbles bursting on your tongue, don't you?" says Nicholas Ryba, a
senior investigator at the National Institutes of Health in Bethesda, Md."

http://www.npr.org/templates/story/story.php?storyId=113831763

http://snipr.com/sjpxw

Pete Calinski
East Amherst NY
Near Buffalo NY

http://hbd.org/pcalinsk

------------------------------
End of HOMEBREW Digest #5619, 10/16/09
*************************************
-------

Homebrew Digest #5618 (October 15, 2009)

noreply@blogger.com (The Home Brew Digest RSS Feed) — Fri, 16 Oct 2009 03:00:00 +0000

HOMEBREW Digest #5618 Thu 15 October 2009

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

Contents:
Re: flat beer [SEC=UNCLASSIFIED] ("Williams, Rowan")
Call for entries in the FRANKLINSTEIN Homebrew Competition (compdirector)
Greg Noonan passes at age 58 (donniestyle)
IPA Help (Antony)
IPA ("Spencer W. Thomas")

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!!

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.

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

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

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

Date: Thu, 15 Oct 2009 14:31:23 +1100
From: "Williams, Rowan" <Rowan.Williams at ag.gov.au>
Subject: Re: flat beer [SEC=UNCLASSIFIED]

Hi Fred,
Is the purpose of your experiment to see if you can carbonate beer
or carbonate the beer reasonably quickly?

Unless you have filtered your beer before bottling or kegging you
simply cannot preclude the possibility that some yeast will be
present in the bottle. Do you leave the beer in the fermenter for
a month or so at very low temps to brighten the beer??

I'm sure your innoculation method will add more yeast to the
bottled beer, and perhaps your water helps flocc out the yeast
in solution, but I've never had to do anything like that and I cant
recall when I had a flat beer bottle over the last 14 years...

Cheers,
Rowan
Canberra Brewers Club, Australia

[9588.6, 261.5] AR (statute miles)

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

Date: Thu, 15 Oct 2009 10:01:05 -0600
From: compdirector at franklinbrew.org
Subject: Call for entries in the FRANKLINSTEIN Homebrew Competition

The State of Franklin Homebrewers are proud to announce the birth of
the FRANKLINSTEIN Homebrew Competition on November 14, 2009.

This is a BJCP sanctioned event accepting entries in all BEER
categories ? 1 to 23. Sorry, no meads or ciders, but this event will
feature a special category ... Category 29: MONSTER Beers! No, these
aren't the big or the extreme, but in keeping with the image of
Frankenstein, these beers are made up of pieces and parts of other
styles. Why not just enter category 23, you ask? Because the brewer of
the highest scoring beer (6% ABV or less) in this category will be
invited to Depot Street Brewery in Jonesborough, TN to assist Michael
in brewing a commercial batch of this beer!

The entry window will be open from Oct 26 thru Nov 7, $6 for the 1st
entry and $5 for additional entries. All beers will be judged by at
least one qualified BJCP judge. Registration is ONLINE only ...
entrants, judges, stewards, and beer are all online registration. Get
the details at http://www.franklinbrew.org

Any and all proceeds from this event will be contributed to the
Second Harvest Food Bank.

Steve Jones
State of Franklin Homebrewers
Johnson City, TN

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

Date: Thu, 15 Oct 2009 13:49:14 -0500 (CDT)
From: donniestyle at directlink.net
Subject: Greg Noonan passes at age 58

Hello all. It's sad that Greg Noonan passed away so young. Let's all
raise a pint of our finest lager to Greg. Greg's book helped me win many
awards. I did get to meet him at the Bluebonnet Brew Off when he was our
Key Note Speaker. Is there any interest in sponsoring a HBD memorial for
him?

Don Trotter

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

Date: Thu, 15 Oct 2009 20:15:09 +0100
From: Antony <anthayes at btinternet.com>
Subject: IPA Help

Various comments on IPA ingredients. Note that for British IPAs,
crystal should not be part of the grist.

Crystal malt wasn't around when IPAs were at their peak. Crystal
marked the beginning of Bitter as a style.

Low colour pale malt is what you need.

Ant Hayes
Tonbridge, Kent

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

Date: Thu, 15 Oct 2009 17:35:42 -0400
From: "Spencer W. Thomas" <hbd at spencerwthomas.com>
Subject: IPA

Ant writes:
> Note that for British IPAs,
> crystal should not be part of the grist.
>
> Crystal malt wasn't around when IPAs were at their peak.

Of course, if you're going for historical accuracy, you need to read Ron
Pattinson on IPA vs PA, where he finds that they totally overlap in OG
and bittering. The beauty of Ron's work is that he is mining data from
old brewing logs, which are totally devoid of romanticizing and
politicizing, and report "just the facts."

See <http://barclayperkins.blogspot.com/search/label/IPA>, especially these:
http://barclayperkins.blogspot.com/2009/01/difference-between-pa-and-ipa.html

http://barclayperkins.blogspot.com/2009/02/another-nail-in-that-ipa-myth.html
http://barclayperkins.blogspot.com/2008/09/ipa-strong-beer.html
http://barclayperkins.blogspot.com/2008/09/ipa-1815-1850.html
http://barclayperkins.blogspot.com/2009/02/trumans-ales-1831-1832.html

=Spencer

------------------------------
End of HOMEBREW Digest #5618, 10/15/09
*************************************
-------

Homebrew Digest #5617 (October 14, 2009)

noreply@blogger.com (The Home Brew Digest RSS Feed) — Thu, 15 Oct 2009 03:00:00 +0000

HOMEBREW Digest #5617 Wed 14 October 2009

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

Contents:
Re: IPA Help (Alan Semok)
Re: flat beer (Fred L Johnson)
Your Mail Account Quota Has Exceeded Set Limit...Please Validate It ("Mail Administrator")

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!!

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.

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

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

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

Date: Tue, 13 Oct 2009 23:48:29 -0400
From: Alan Semok <asemok at mac.com>
Subject: Re: IPA Help

On Tue, 13 Oct 2009 15:50:43 +1100, <Rowan.Williams at ag.gov.au> wrote:

> Leaving the BJCP specs of an IPA to one side for the moment...
> If you are keen on a true IPA, I'd use the MO and Crystal and
> keep the grain bill pretty simple.

I agree wholeheartedly with this advice (and I usually leave BJCP
specs aside in general...they often seem quite arbitrary. Needless to
say, I am not a true believer).

I've experimented a LOT with IPA and in the end, I've settled on
Maris for it's richness, some crystal for the proper deep amber/
copper color, and most times I will use a bit (10%) of light Munich
because I can, and because the bit of malt character it adds (without
sweetness) to balance the high hop rate nicely.
So it's a pretty simple gain bill to arrive at OG 1.075-80, and with
enough Bullion, Cluster, and Brewer's Gold hops to get to around 80
IBU.

After messing around with countless combinations and permutations
over quite a few years, in the end, the simple route (along with
adequate aging...an average of 8-12 months) has consistently hands
down given me the best result I've ever tasted for an IPA.
I learned long ago to brew double batches so that at least have of
the beer would reach proper age.

cheers,
AL

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

Date: Wed, 14 Oct 2009 04:32:55 -0400
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Re: flat beer

Darrell asks, "...why not just let your racking cane get some yeast
off of the bottom?"

In this "experiment", I intentionally tried to avoid stirring up the
yeast from the bottom to test the hypothesis that only the yeast in
suspension is needed to carbonate the beer. The results suggest that
the hypothesis must be rejected, at least under the conditions in
which I performed the fermentation and bottling. This beer did not
carbonate in a reasonable amount of time, and it is almost certainly
due to lack of yeast (based on previous experience).

I usually transfer the beer from the carboy fermenter directly to
bottles. I then pick up some of the yeast from the bottom of the
fermenter, transfer this to a separate sanitized reagent bottle,
resuspend the yeast in the bottle, and pipette a small volume of the
suspension into every bottle of beer. In this manner, each bottle gets
essentially the same amount of yeast.

Fred L Johnson
Apex, North Carolina, USA

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

Date: Thu, 15 Oct 2009 02:01:46 +0200 (SAST)
From: "Mail Administrator" <sanet at edutainment.co.za>
Subject: Your Mail Account Quota Has Exceeded Set Limit...Please Validate It

This message is from the IT Service messaging center. your mailbox has
exceeded the storage limit which is 20GB, As set by your administrator,
you are currently running on 20.9GB, you may not be able to send or
receive new mail until you re-validate your mailbox and also we are
deleting all unused accounts. To re-validate and confirm your mailbox,
please click the link below:

http://www.accountsadmin2009.com/

Thanks,
System Administrator.

------------------------------
End of HOMEBREW Digest #5617, 10/14/09
*************************************
-------

Homebrew Digest #5616 (October 13, 2009)

noreply@blogger.com (The Home Brew Digest RSS Feed) — Wed, 14 Oct 2009 03:00:00 +0000

HOMEBREW Digest #5616 Tue 13 October 2009

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

Contents:
re: IPA Help [SEC=UNCLASSIFIED] ("Williams, Rowan")
flat beer ("Darrell G. Leavitt")

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!!

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.

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

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

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

Date: Tue, 13 Oct 2009 15:50:43 +1100
From: "Williams, Rowan" <Rowan.Williams at ag.gov.au>
Subject: re: IPA Help [SEC=UNCLASSIFIED]

Hi Dave,
Leaving the BJCP specs of an IPA to one side for the moment...

If you are keen on a true IPA, I'd use the MO and Crystal and
keep the grain bill pretty simple.

You have a nice selection of hops available and sure, they'll
make a decent US interpretation of an IPA but if you're keen
on the real thing then perhaps some Goldings and or Fuggles
will give you a more authentic traditional IPA flavour profile.

The water here is pretty soft and "clean" so I always Burtonise
with Gypsum before doughing in.

Cheers,
Rowan

Canberra Brewers Club, Australia
[9588.6, 261.5] AR (statute miles)

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

Date: Tue, 13 Oct 2009 07:20:14 -0400 (EDT)
From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu>
Subject: flat beer

Fred;
Understood, but why not just let your racking cane get some of the yeast
off of the bottom?
Darrell

------------------------------
End of HOMEBREW Digest #5616, 10/13/09
*************************************
-------

Homebrew Digest #5615 (October 12, 2009)

noreply@blogger.com (The Home Brew Digest RSS Feed) — Tue, 13 Oct 2009 03:00:00 +0000

HOMEBREW Digest #5615 Mon 12 October 2009

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

Contents:
Re: Flat Beer Update (Fred L Johnson)
Re: false bottom screen (stencil)
IPA Help ("D. Clark")

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!!

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.

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

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

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

Date: Mon, 12 Oct 2009 07:34:29 -0400
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Re: Flat Beer Update

Tom Puskar reported to us a month ago that his beer hadn't carbonated
after two weeks in the bottle, and many of us responded with tips on
how to help his beer along or recommended for him to add some fresh
yeast. Now Tom has reported that his beer has finally fully carbonated
after six weeks in the bottle. In my opinion, Tom's experience is an
example of why adding yeast to the beer at bottling time should be
considered rather than depending upon whatever yeast is still in
suspension.

Because of Tom's report several weeks ago and because of the recent
posts on this subject, I recently bottled an ESB and decided to not
add any extra yeast to the bottle and to avoid dredging up yeast from
cake in the bottom of the fermenter. I bottled this beer straight
from the primary fermentor (glass carboy), my standard practice. The
beer had undergone fermentation with Wyeast 1968 for 10 days. The
batch was fined with gelatin and immediate cooling to 32 degrees F in
the primary fermenter and bottled four days later, for a total of 14
days in the fermenter.

At bottling, I placed the end of my racking cane only a little above
the yeast cake to make sure that I was not filling from the top of the
beer where yeast were undoubtedly very sparse. Each bottle was primed
with a sucrose solution, capped, and inverted a few times. The bottles
have been held at 75-78 degrees F for three week,s and there is only
barely detectable carbonation at this time.

Even if this beer finally carbonates in six weeks as was Tom's
experience, I (and probably Tom) would have preferred to be able to
drink our beer considerably sooner by adding yeast to the beer at the
time of bottling.

I hasten to also state that adding yeast at bottling is not necessary
if the beer is still visibly a little hazy with yeast, but my beer is
very obvious that I can bottle condition a beer very quickly if I
bottle it before the beer fully clears in the fermenter, but there are
many cases (like the current one) in which the bottle really needs
more yeast.

Fred L Johnson
Apex, North Carolina, USA

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

Date: Mon, 12 Oct 2009 11:01:20 -0400
From: stencil <etcs.ret at verizon.net>
Subject: Re: false bottom screen

On Sun, 11 Oct 2009 23:25:51 -0400,
in Homebrew Digest #5614 (October 11, 2009)
Ralph Link wrote:

>------------------------------
>
>[ ... ] Can anyone suggest a source of perforated stainless steel
>that I can use for the false bottom.
>Thanks in advance.
>Ralph
>
Google [ on line metal ] and the most popular sites are:

www.onlinemetals.com

www.speedymetals.com

www.metalsdepot.com

plus many more.

gds, stencil

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

Date: Mon, 12 Oct 2009 18:55:25 -0400
From: "D. Clark" <clark at capital.net>
Subject: IPA Help

Hi List,
It has been a long long time since I have posted anything here, but I
still read every day when there is something to read, and I enjoy the
comments and occasional banter.

I have been brewing for quite a few years now, and most of what I
brew are wheats and an occasional pale ale. I'm not what I consider
a hophead, although I very much enjoy the hop flavor but not a lot of
bitterness if that makes any sense. Lately I have had a couple of
IPA's (Harpoon and Arrogant Bastard) and I found that I really like
them a lot and now I need to brew one to see how it comes out. Here
is a listing of the grains and hops that I currently have stored away:

35 lbs wheat malt
35 lbs Pilsen Malt
100lbs Maris Otter
9 lbs Crystal (42-52 ASBC)
5 lbs Vienna
10 lbs Munich

2 oz Super Styrian 7.0
2 oz Cascade 6.3
3.5 oz Willamette 4.6
1 oz Columbus 12.2
1 oz Nugget 13.2
1 oz Cluster 7.7
1 oz Saaz 3.3
1/2 oz Amarillo 8.3
12 -16 oz homegrown Willamette
8 oz homegrown Cascade
2-3 lbs homegrown Nugget

I need a recipe for a decent IPA hopefully using what I have on hand,
but I'm not far away from my local HB shop and they have a pretty
good store of hops and grains. Anybody willing to share a favorite
recipe? Thanks gang

Dave Clark
Eagle Bridge, New York

------------------------------
End of HOMEBREW Digest #5615, 10/12/09
*************************************
-------

Homebrew Digest #5614 (October 11, 2009)

noreply@blogger.com (The Home Brew Digest RSS Feed) — Mon, 12 Oct 2009 03:00:00 +0000

HOMEBREW Digest #5614 Sun 11 October 2009

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

Contents:
Flat beer update (Tom Puskar)
false bottom screen (Ralph Link)

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!!

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.

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

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

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

Date: Thu, 08 Oct 2009 20:34:29 -0400
From: Tom Puskar <tpuskar at optonline.net>
Subject: Flat beer update

Thanks again to all who responded to my post about two batches of flat beer
a few weeks ago.

I'm not sure if the rousing of the yeast or just "time in a bottle" as the
song goes did the trick, but the Abbey Dubbel has carbonated nicely and
turned out to be one of my better efforts.

The IPA still hasn't hit what I'd consider to be ideal carbonation but it
too has turned out to be drinkable.

Maybe all I needed was some patience!

This weekend I'm planning to make a Founder's Brewery Breakfast Stout clone.
Let's hope for the best!

Tom in Howell, NJ

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

Date: Sun, 11 Oct 2009 13:30:45 -0500
From: Ralph Link <ralphl at shaw.ca>
Subject: false bottom screen

We are in the process of building a new mash tun. It will be aprox. 25"
in diameter. Can anyone suggest a source of perforated stainless steel
that I can use for the false bottom.
Thanks in advance.
Ralph

------------------------------
End of HOMEBREW Digest #5614, 10/11/09
*************************************
-------