Home Brew Digest

Homebrew Digest #5898 (January 25, 2012)

2012-01-25T20:00:00.000-08:00

HOMEBREW Digest #5898 Wed 25 January 2012

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

Contents:
Paul Hethmon's new brewing stand ("Dave Long")
Things about brew stands ("Dunn, Scott C FLNR:EX")

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

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

Financial Projection As of 03 October 2011
*** Condition: Guarded ***
501(c)3 revoked in process of retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2011 Budget $3671.04
Expended against projection $2559.87
Unplanned expenditures $ 301.10
Projected Excess/(Shortfall) $1794.98

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

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

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

Date: Tue, 24 Jan 2012 21:57:18 -0700
From: "Dave Long" <ldave at cableone.net>
Subject: Paul Hethmon's new brewing stand

I haven't built a stand yet, but I've been researching this topic myself
for awhile. I'd like to share some thoughts and observations. I have
built a heat shroud already for my existing setup. It's made of thin
stainless steel sheet, with sharp, double-back bends at each end that
interlock when the sheet is wrapped around the burner/pot. A pair of
stainless handles are bolted onto it, at both ends of the sheet, to
facilitate
the bend necessary to install it. Since stainless steel is a poor conductor
of heat, it works like a champ. I support it by attaching three long clamps
high up on the burner legs. With a little welding skill, these could be
permanently mounted support bars.

My conclusion about mounting to a stand is that the burner itself should
be the terminus of the support arms from the stand structure, instead
of the arms supporting the pot, with burner below. The pot, then,
simple sits atop the burner as it would if not mounted to a stand. If
the supports arms supported the burner pot support ring from directly
below, then the support arms themselves would serve as supports
for the heat shroud. This might still work well even if the support
arms were mounted lower on the burner assembly, such as below
and supporting the shroud that usually surrounds the burner jet
itself. As burners can vary quite a bit in design, your mileage may
vary.

Of course, my heat shroud does not serve the same protective role
of the sight tube that yours does. Mine simply increases the
efficiency of fuel comsumption. I don't have sight tubes, so this is
a problem I have no experience with, sorry to say.

Have a great day!
Dave

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

Date: Wed, 25 Jan 2012 08:35:15 -0800
From: "Dunn, Scott C FLNR:EX" <Scott.Dunn at gov.bc.ca>
Subject: Things about brew stands

Hello Paul:

I am also in the process of designing a brew a stand.

Here are a few things I am considering in my decision:

The distance from the top of the flame to the bottom of the kettle should be
such that it does not send blue flame out to the sides of the pot. This seems
like a waste of heat to me. Adjust the burner position to get the correct
height. This is dependant on the burner, fuel pressure, intensity.

Metal loses and lot of it's strength as it heats up and it needs to move as
it is heating and cooling. Make sure the design allows for the movement of
the support or welds could break. I like either the 6 point style as per gas
top cooker or the modified X, both these designs allow the hot metal to move.

I hope this helps

Scott C. Dunn RPF

------------------------------
End of HOMEBREW Digest #5898, 01/25/12
*************************************
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Homebrew Digest #5897 (January 24, 2012)

2012-01-24T20:00:00.000-08:00

HOMEBREW Digest #5897 Tue 24 January 2012

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Kettle Support Layout (Paul Hethmon)

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Tue, 24 Jan 2012 15:06:51 -0500
From: Paul Hethmon <phethmon at hethmon.com>
Subject: Kettle Support Layout

I'm getting ready to have a new brew stand constructed and wanted to get
some feedback on the layout of the actual kettle support on the stand.

So my current stand just uses 2 parallel pieces of angle steel to support my
kettle. The burner is mounted under that (obviously). That does let quite a
bit of heat out towards the front and back of the stand. In fact, after
adding a Blichmann kettle, I had to add a heat shield out of concrete backer
board (Hardibacker for ceramic tile) to keep from boiling the sight tube.

This has got me thinking about whether the support design should be changed
to better direct the heat. I know my gas cooktop has something like this:

\ | /

- -- --

/ | \

So if that wonderful ascii art holds up, its basically 6 prongs pointing to
a center.

I was thinking a variation of that:

\ /

/ \

So basically a big X with the center cut out. I might also add a bar at the
top and bottom of the drawing. So you could think of it as a square with the
prongs pointing into the center of the box.

Another variation would be a simple box, so just adding pieces to join the
two front to back supports:

| |

|--------|

| |

|--------|

| |

That box would be around 12 inches square on the inside measurement. The
bars would actually be 1.5 inch stainless.

That Blichmann is the 20 gallon model which is around 18 inches diameter.

So, any feedback? Don't worry?

thanks,

Paul

Farragut, TN

[443.2, 182.3] Apparent Rennerian

------------------------------
End of HOMEBREW Digest #5897, 01/24/12
*************************************
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Homebrew Digest #5896 (January 23, 2012)

2012-01-23T20:00:00.000-08:00

HOMEBREW Digest #5896 Mon 23 January 2012

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Re: passing the torch (Bob Ellis)

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Sun, 22 Jan 2012 22:31:52 -0800
From: Bob Ellis <rmel at iinet.com>
Subject: Re: passing the torch

The torch passes both ways: Our son left Washington State for college back
East. Some years later when

we were visiting him after grad school and a post-doc fellowship, he
produced bottles of homebrew for our

enjoyment. Now we understood the finer parts of his education. Dad studied a
copy of Papazian's book on

the flight home and has been enjoying his own for a decade or so.

Bob

Vancouver, WA -- a few minutes from Portland

------------------------------
End of HOMEBREW Digest #5896, 01/23/12
*************************************
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Homebrew Digest #5895 (January 22, 2012)

2012-01-22T20:00:00.000-08:00

HOMEBREW Digest #5895 Sun 22 January 2012

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Passing the torch ("Mike O'Brien")
Re: passing th torch (Brian Morgan)

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Sat, 21 Jan 2012 12:35:55 +0000 (UTC)
From: "Mike O'Brien" <mobrien315221mi at comcast.net>
Subject: Passing the torch

In July I will have been brewing for 30 years! Over the course of those
years I have taught hundred of people to brew beer - including some that have
gone on to be pros.

The ones that I am most proud of - are both of my kids who brew their own
beer. Both have an uncanny ability to put together interesting recipes. I
never thought that they were paying that much attention!

The other (2) - were scouts from our Boy Scout Troop. Other than showing
them how to make root beer - for the blue and gold banquet - they 'figured
out beer for themselves' - but that is what scouting teaches! They have both
thanked me for planting the 'seed' - that you can make their own beer.

As for the 'next generation' - you can never start 'em too young - my
grandson Evan:

https://picasaweb.google.com/113729492104041066438/EvanSBrewDays#

Mike O'Brien

BrewGyver

734-637-2532

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

Date: Sat, 21 Jan 2012 08:18:21 -0500
From: Brian Morgan <bkmorgan50 at gmail.com>
Subject: Re: passing th torch

Greg wrote:
"My nephew loves my home brew and for Christmas his dad got him a beer kit
and we had a gathering at my house a few days later to brew a batch. A few
weeks later I got a call from my nephew, he and a roommate were brewing
beer. Yeah!! We should all try to pass our knowledge on every opportunity
we get."

I have been working diligently on this. I lived and worked in Utah for 9
months
several years back (thought I was making a permanent move there), and got 3
of
my fellow engineers (Recovering Mormans) brewing. I told them my work is
done,
and moved on.

My son (now in Milwaukee) brews - he and I made several batches of beer for
his
wedding reception. My son-in-law is now brewing (he's in Cinci), and so is
my youngest
daughter and her boyfriend (in Baltimore). I'm doing my part!

Brian
Holwell, MI

------------------------------
End of HOMEBREW Digest #5895, 01/22/12
*************************************
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Homebrew Digest #5894 (January 20, 2012)

2012-01-20T20:00:00.000-08:00

HOMEBREW Digest #5894 Fri 20 January 2012

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
passing the torch ("Greg Hunter")

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Fri, 20 Jan 2012 10:20:56 -0500
From: "Greg Hunter" <greg at hunterdux.com>
Subject: passing the torch

I have been away from the digest for a couple of years and just recently
reenrolled. I was pleased to see so many familiar names and sorry not to
see others. No more Rennerian coordinates? It is also sad to see days go
by with no digest and when it does arrive there is only one post.

My nephew loves my home brew and for Christmas his dad got him a beer kit
and we had a gathering at my house a few days later to brew a batch. A few
weeks later I got a call from my nephew, he and a roommate were brewing
beer. Yeah!! We should all try to pass our knowledge on every opportunity
we get.

Beer is our obsession.......

Greg Hunter

Duxbury, MA 02331

------------------------------
End of HOMEBREW Digest #5894, 01/20/12
*************************************
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Homebrew Digest #5893 (January 19, 2012)

2012-01-19T20:00:00.000-08:00

HOMEBREW Digest #5893 Thu 19 January 2012

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
All-American Ale Homebrew Competition at Cincy Winter Beerfest (Rick Franckhauser)

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Thu, 19 Jan 2012 20:49:36 -0500
From: Rick Franckhauser <frnckhsr at live.com>
Subject: All-American Ale Homebrew Competition at Cincy Winter Beerfest

Cincy Winter Beerfest and The Cincinnati Malt Infusers Present:

The All-American Ale Homebrew Competition

Call for Entries and Judges

Saturday, February 11, 2012

Duke Energy Convention Center

525 Elm Street

Cincinnati, Ohio 45202

The Basics

The Competition is open only to BJCP categories 10A (American Pale Ale), 10B
(Amber Ale), 10C (American Brown Ale), 14B (American IPA), 14C (Imperial
IPA), and 19C (American Barleywine)

1st, 2nd and 3rd place awards will be given for each category as well as a
very special award for best of show.

The Best of Show winner will get the opportunity to brew their award winning
beer at Rivertown Brewing! You will also get to showcase your creation at
the 2012, Cincinnati Riverfest Party On The Bridge, during the Labor Day
Weekend Fireworks extravaganza.

The awards ceremony will be held during the Cincy Winter Beerfest on
Saturday night.

Call for Entries

For all the specifics on how to enter log in to register at:
<http://allamericanale.brewcompetition.com/index.php>
http://allamericanale.brewcompetition.com/index.php

Call to Judges and Stewards

Judges will receive FREE entrance to the Cincy Winter Beerfest, Saturday
evening session, a meal ticket to use during the festival and a voucher to
pay for parking. To check out more about the festival go to:
<http://www.cincybeerfest.com/> http://www.cincybeerfest.com/

Judging will take place at the Convention Center, Saturday, February 11th
from 1:00 - 4:00 pm

Duke Energy Convention Center

<http://www.duke-energycenter.com/2100/Default.asp>
http://www.duke-energycenter.com/2100/Default.asp

Stay at Cincinnati Hyatt-Regency at the special reduced rate of $95.00 per
night. When making reservations mention you are in town to judge at the
Cincy Winter Beerfest, All- American Ale Competition.

<http://cincinnati.hyatt.com/hyatt/hotels/services/maps/index.jsp>
http://cincinnati.hyatt.com/hyatt/hotels/services/maps/index.jsp

The awards ceremony will be held during the Cincy Winter Beerfest on
Saturday night.

For all the specifics and to sign up to Judge or Steward log in to register
at: <http://allamericanale.brewcompetition.com/index.php>
http://allamericanale.brewcompetition.com/index.php

------------------------------
End of HOMEBREW Digest #5893, 01/19/12
*************************************
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Homebrew Digest #5892 (January 12, 2012)

2012-01-12T20:00:00.000-08:00

HOMEBREW Digest #5892 Thu 12 January 2012

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Win a Professional Brewing Course with Danstar Yeast (Lemcke Keith)

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Thu, 12 Jan 2012 11:52:11 -0500
From: Lemcke Keith <klemcke at siebelinstitute.com>
Subject: Win a Professional Brewing Course with Danstar Yeast

>From now until April 12th 2012, every time you use Danstar Premium Yeast,
you can use the empty package to enter for a chance to win a professional
brewing course! In the "Beer School 2012" contest, Danstar will sponsor one
lucky winner in a random draw for fully-paid tuition in the 2012 World
Brewing Academy web-based Concise Course in Brewing Technology. A $3,200
value, the Concise Course offers intermediate-level training that will build
on your brewing knowledge to give you a complete understanding of the
commercial brewing process. Whether you want to build your homebrewing skills
or build a career as a professional brewer, this course will change the way
you think of beer & brewing.

Along with the above grand prize, we will also be drawing for 10 secondary
prizes of a box of 50 packages of your choice of 11-gram sizes of Nottingham,
Windsor or Munich yeast (a $250.00 suggested retail value)!

To enter, download the entry from from the "Contests" section of our web
site at www.lallemandbrewing.com<http://www.lallemandbrewing.com>
,<http://r20.rs6.net/tn.jsp?llr=mybnoobab&et=1108923918264&s=0&e=0017g9aorLIi
GlFakivG1-JIv9kMncC_U-6mPfNoGmwsMJPoGOhFE1gs4QHuAwKwzB1dvopd8BnGz_SJaFc9cdzP8
CmzpgNARxS5HiIUdqGEbPZ7LpxmLt3GqLGe1AQXOk29mQr0ASMrpBR19UDY_xfmfnojiApXSVR7UT
cj6zVHfjeny1c3Fnr5A==> print out the form and attach an empty sachet from any
11-gram size of Danstar Nottingham, Windsor or Munich yeast and mail it to
the address listed on the form. You can enter as many times as you like, so
the more you brew with our yeast, the better your chance of winning! For more
information on the contest or on any of our products, contact us by email at
homebrewing at lallemand.com<mailto:homebrewing@lallemand.com>.

------------------------------
End of HOMEBREW Digest #5892, 01/12/12
*************************************
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Homebrew Digest #5891 (January 10, 2012)

2012-01-10T20:00:00.000-08:00

HOMEBREW Digest #5891 Tue 10 January 2012

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Target gravity and such (Thomas Rohner)
fermentation temp ("Greg Hunter")

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Tue, 10 Jan 2012 12:02:28 +0100
From: Thomas Rohner <t.rohner at bluewin.ch>
Subject: Target gravity and such

Hello all

I started brewing in 96 with a couple of extract brews.
I was more or less happy with the results, but i found that i like to do
things from scratch. (i have yet to malt my own grains ;-)
So is started to collect, organize and build my equipment for all grain
brewing.
After reading almost all books on the subject, i had high expectations
on process control.

Regarding thermometers, i can recommend the (www.greisinger.de) GTH
175/Pt. I don't know if it's available on your side of the Atlantic
ocean, but here it's a good value.
I have two of them and checked both of them together in a ice bath,
boiling water and around body temperature with a fever thermometer. They
all read the same values to the last digit, which is pretty amazing.
(the fever thermometer doesn't work around freezing or boiling of course...)
I works from -199 to 199 degrees celsius with 0.1 resolution.

I used to weigh my malt with a 2kg (4 lb) kitchen type digital scale
with 1g resolution when i started.
At some point i bought a used professional digital scale that goes up to
30kg with 1g resolution. I was a steal and i can weigh my 10 to 13kg (20
to 26 lb) grist in one go.

I have a dedicated (Win98) notebook in the brewery with "Promash" to
calculate and keep notes of my brews.

I have 3 hydrometers and 2 refractometers to measure densities, but
lately i just measure the og with a refractometer for reference.

After around 300 successfull consistent batches, i feel confident enough
that i could brew with a thermometer only. (The rest are known
volumetric constants... good aeration and enough healthy yeast at the
right fermentation temperature)
It has been done this way for centuries, if not milleniae. The control
over unwanted bugs and pure yeast in fermentation may be rather new.

I still use my measuring equipment, but i think it is generally
overemphasized. It's nice to have, of course.

After i tried to brew recipes with with 5 or more different malts and
hop additions, i realized that i have to know my ingredients to create
what i want.
So i started to brew a beer with my base malt only. (Weyermann pilsener
malt)
Then i did the same with Munich and Vienna malt. Then i went back to
pilsener with some light then dark cara, then some carafa and so on.

I did the same with one hop variety at different times into the boil,
then the next.
I like the "old" noble varieties from the region here. (Tettnager,
Hallertauer, Saaz and some englisch ones for ales and the occasional
late Cascade addition in a wheat beer for the citrusy aroma for the
lemon lovers)

Get to know your ingredients and equipment, don't change to many
variables at a time and brew a lot. Your final judge should be your palate.

When i started in electronics, there was a saying that goes like this.
"Wer misst, misst Mist."
Translated it says about "Those who measure, measure bullshit." This was
especially true with old passive analog voltmeters and low voltages.

Cheers Thomas

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

Date: Tue, 10 Jan 2012 10:52:07 -0500
From: "Greg Hunter" <greg at hunterdux.com>
Subject: fermentation temp

I ferment in my basement in NE. Basement temp is usually around 55 degrees
and I use an immersion heater in the carboy with a thermometer. I can
usually maintain a steady temp and have never had trouble. This technique
doesn't work for lagering, but since I drink ales most of the time, it
doesn't matter.

Greg Hunter

Duxbury, MA 02331

------------------------------
End of HOMEBREW Digest #5891, 01/10/12
*************************************
-------

Homebrew Digest #5890 (January 09, 2012)

2012-01-09T20:00:00.000-08:00

HOMEBREW Digest #5890 Mon 09 January 2012

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Higher Gravity Milling Procedure ("Dave Burley")
Off-target gravity (Pat Casey)
Gluten and Barley ("Spencer W. Thomas")
re; target gravity / thermometers ("Bill & Sara Frazier")
fermentation temp ("Mike Patient")
Target Gravity ("Dunn, Scott C FLNR:EX")

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Mon, 9 Jan 2012 00:41:07 -0500
From: "Dave Burley" <Dave Burley at charter.net>
Subject: Higher Gravity Milling Procedure

Keith,

I see my response to your question on lower gravity was rather cryptic. I
published my milling method here many years ago. This emulates a two roll
mill. Here's how I mill.

Load the malt into the hopper with the nip ( or gap) closed , turn on the
motor and open the gap until you just get a full flow. This will produce a
cracked malt. Typically 6 pieces often still in the husk..

Close the nip once again and load the hopper. with the cracked malt. Turn
on the mill and open the nip to get a good flow.

Believe it or not, this method is faster thsan a single pass at a narrow
gap. Plus you will experience superior fluid handling throughout and a higher
gravity.

Keep on Brewin'

Dave Burley.

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

Date: Mon, 09 Jan 2012 17:13:20 +1100
From: Pat Casey <pat at bmbrews.com.au>
Subject: Off-target gravity

Check the accuracy of your hydrometer, and measurement of volumes and
weights. I've found these to be the main culprits for off-target gravities.

If the hydrometer has a hairline crack and has liquid in it then it will
sit lower and give a lower gravity. Check that it reads 1.000 in water
at the calibration temperature.

The accuracy of measuring jugs can be highly variable, especially where
the volumes are printed on the jug. Filling them with a kg of water I
have found marked volumes ranging from about 800 to 1200 ml - should be
one litre.

The best way to measure volumes is with a tape measure and calculator.
Metric units make this very easy. Say what you like about RM Nixon, in
this regard he was on the money. For round vessels, pi times the radius
(in cm) squared gives the number of mls per cm of depth. Use a stainless
one metre ruler as a dipstick.

Check the accuracy of thermometers with a water and ice slurry, 0
degrees, and boiling water, 100 degrees.

Pat
Absolute Homebrew

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

Date: Mon, 09 Jan 2012 10:13:36 -0500
From: "Spencer W. Thomas" <hbd at spencerwthomas.com>
Subject: Gluten and Barley

I found the paragraph below at "WHFoods.com" ("The World's Healthiest
Foods") on the barley page,
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=127

It suggests that, for some people, barley might not cause problems due
to "gluten." However, the Wikipedia article on gluten-free beer says
that hordein in barley can cause problems for celiac sufferers.

Barley and the Gluten Grains

Barley is a member of a non-scientifically established grain group
traditionally called the "gluten grains." The idea of grouping certain
grains together under the label "gluten grains" has come into question
in recent years as technology has given food scientists a way to look
more closely at the composition of grains. Some healthcare practitioners
continue to group wheat, oats, barley and rye together under the heading
of "gluten grains" and to ask for elimination of the entire group on a
wheat-free diet. Other practitioners now treat wheat separately from
these other grains, including barley, based on recent research. Wheat is
unquestionably a more common source of food reactions than any of the
other "gluten grains," including barley. Although you may initially want
to eliminate barley from your meal planning if you are implementing a
wheat-free diet, you will want to experiment at some point with
re-introduction of this food. You may be able to take advantage of its
diverse nutritional benefits without experiencing an adverse reaction.
Individuals with wheat-related conditions like celiac sprue or
gluten-sensitive enteropathies should consult with their healthcare
practitioner before experimenting with any of the "gluten grains,"
including barley.

=Spencer in Ann Arbor

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

Date: Mon, 9 Jan 2012 11:17:00 -0600
From: "Bill & Sara Frazier" <bsfrazier at att.net>
Subject: re; target gravity / thermometers

Keith - Here's the method I use to predict starting gravity. It may help
you.

After you have brewed several batches of beer determine the Points per Pound
per Gallon "PPG" efficiency of your method.

Measure the starting specific gravity of the beers you have made.
Use only the last two digits of the specific gravity in the calculation.
For a starting gravity 1.052 [use only the 52]

Example; A beer that used 11 pounds of grain, finished with 5.1 gallons of
boiled wort and 1.052 OG.

The calculation; PPG = [52] x 5.1 / 11 = 24.1.

Run the calculation for all your beers. Take an average. Use the average
to predict the OG for your next beer.

For your next beer say you want to make 5 gallons of an easy drinking ale
with a starting gravity of 1.044.

The calculation; [OG] x gallons / PPG = needed pounds of grain.

Example; 44 x 5 / 24.1 = 11.7 pounds of grain.

I've used this system to determine the pounds of grain necessary for my
beers. I use a no-sparge mash method so my efficiency is much lower than
other brewers but I still can predict the needed pounds of grain to achieve
a desired starting gravity.
- ------
With respect to thermometers I've never found a floating thermometer that
read accurately at freezing and boiling temperatures. You need an accurate
thermometer for your mash. Buy a laboratory grade thermometer from a lab
store such as Cynmar, Science Mall or Lab Depot. When you receive the new
thermometer check it in an ice bath and also boiling water. It should read
accurately at both extremes. If not send it back.

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

Date: Mon, 9 Jan 2012 13:45:55 -0500
From: "Mike Patient" <mpatient at rta.biz>
Subject: fermentation temp

Hello All,

I was wondering what methods people are using to get the temperature of
their fermentation. In the past, I've just been putting my carboy in a water
bath at the temp I target. This is yielding too high of a fermentation temp
because the fermentation can get up to 10F higher than the surroundings. I
could make the bath colder, but I am sure it isn't linear for different
temperatures, and as well throughout the fermentation. What's everyone else
doing?

Mike

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

Date: Mon, 9 Jan 2012 13:24:06 -0800
From: "Dunn, Scott C FLNR:EX" <Scott.Dunn at gov.bc.ca>
Subject: Target Gravity

Hello Keith:

Your last note gave me a thought. If you are doing your mash out with 5
gallons. I suspect you are batch sparging. This might be where the big
difference is. Continuous sparging will generally extract more sugar than
batch sparging.

I hope this helps

Scott C. Dunn RPF

------------------------------
End of HOMEBREW Digest #5890, 01/09/12
*************************************
-------

Homebrew Digest #5889 (January 08, 2012)

2012-01-08T20:00:00.000-08:00

HOMEBREW Digest #5889 Sun 08 January 2012

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
lower gravity ("Dave Burley")
Non Celiac recipes HB Digest 5888 (Chuck Petersen)
Re: Target Gravity (Fred L Johnson)
RE: Target Gravity ("David Houseman")
Gluten-free recipes ("Steve Johnson")
re: gluten free homebrewing (Tim Frommer)
target gravity (Keith Carroll)
Re: Target Gravity (Stephen Jorgensen)
Gravity issues (Michael Graham)
Target Gravity (Keith Carroll)
Re: Target Gravity (Jeff Muse)
RE Subject: Igloo vs Coleman? ("Mr. Wolf")

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Sat, 7 Jan 2012 00:57:59 -0500
From: "Dave Burley" <Dave Burley at charter.net>
Subject: lower gravity

Keith,

Lower than expected gravity is most often a milling problem. Try closing
the mill a littlle and double milling.

Dave Burley

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

Date: Fri, 06 Jan 2012 22:13:19 -0800
From: Chuck Petersen <chpete at opusnet.com>
Subject: Non Celiac recipes HB Digest 5888

This is for Keith Carrol for gluten free recipes. Gluten
is only in wheat not barley. So any recipe containing
any wheat or wheat malt would be off limits but barley
only recipes should not cause any problems.

I have acquaintances that are still sensitive even in
barley only recipes and they use sorghum malt as
their base malt. The taste is a bit heavier maltiness
which was counteracted by a a longer mash and
heavier use of hops. To use it just substitute the sorghum
malt for your base malt in your recipes and make sure
not to use wheat or wheat malt in any recipe.

Chuck Petersen
Deer Island, Oregon

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

Date: Sat, 7 Jan 2012 08:30:42 -0500
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Re: Target Gravity

Keith is apparently consistently low on his beers target gravity. I assume
Keith is referring to his post-boil, starting gravity. Before we try to
figure out a solution to this issue, we should establish a few things. I
really recommend that we get all the facts we can before throwing out our
guesses of what he should run off and try to fix the problem.

I am assuming that Keith has a decent malt, so we won't make any efforts at
this point to evaluate the malt itself.

We should first determine if Keith is getting good saccharification and good
lautering efficiency. For the starch conversion, we need to know how much
water was mixed with how much grain (as exactly as possible) and what the
gravity of that wort is after thorough mixing and before lautering. That will
allow us to calculate how much sugar Keith got from the malt. If it is low,
then possibly his crush is inadequate, or his mash pH is off, or something
odd happened at dough in (like VERY high) strike water temperature, or we
must go back to the question of the quality of the malt.

If the saccharification value is good, then we move on to lautering
efficiency. We need to know the exact volume in the boil kettle (and the
temperature at which the measurement was made) after the lautering is
complete and after the wort is thoroughly mixed in the kettle before the
boil. That will allow us to calculate the lautering efficiency and the
overall extraction efficiency. I'm guessing that one of the values above is
low. If the lautering efficiency is low, I'll ask some more questions.

If the saccharification is good and the lautering efficiency is reasonable,
then then the only reason the starting gravity of the beer would be low is
that some water is getting into the post-boil wort (e.g., by topping off the
fermentor) or the boil did not bring the volume down to the target starting
gravity. The latter can easily be fixed by boiling the wort until the gravity
is correct.

Get back to us, Keith, with some figures, and I'll bet we can help you out.

Fred L Johnson

Apex, North Carolina, USA

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

Date: Sat, 07 Jan 2012 09:26:17 -0500
From: "David Houseman" <david.houseman at verizon.net>
Subject: RE: Target Gravity

Keith,

You say your are 10 points off a target for a given recipe but you don't say
what the target was. I'm not in favor of trying to use others' recipes.
With literally a hundred+ variables, the recipe likely only gave you some
very basic facts. You are much better off understanding the style and
creating your own recipes based on your system.

Suppose the recipe calls for 10lbs of pils malt. Most pils malt should
have a max yield of about 36 points per pound per gallon. But what
efficiency did the recipe assume and what is your own mash efficiency?
Mash efficiency is determined by the mash schedule, water chemistry,
physical design of the mash tun, physical agitation, the malt milling and
other factors. You house efficiency may be 66% or 75%. The person who
wrote the recipe may have a house efficiency of 85%. You need to
understand you system and adjust recipes. Better yet, create your own.
There may be nothing wrong with you being 10 points off a target for a given
recipe at all. Consider the source of recipes (they may be anomalies) and
get to understand the variables that determine mash efficiencies and work on
those for your system.

David Houseman

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

Date: Sat, 7 Jan 2012 08:32:12 -0600
From: "Steve Johnson" <sjohnson3 at comcast.net>
Subject: Gluten-free recipes

Keith Carroll asks about where to find gluten-free recipes.

I just so happened to receive an e-mail this week sent to me as a
representative of an AHA-listed homebrew club, so I suspect there
are a lot of other HBD readers who may have received the same thing
recently. I have not yet started any communication with this
individual because I am not a Facebook user, so I can't vouch for
any of the information that he is presenting, but it sounds like an
area of interest that might be growing in popularity.

My limited knowledge which is based on some samples brewed by one of
our club members and some interactions with the brewer about his
process is that there are definitely some things to do that are
different from traditional barley malt brewing, but I can't recall
those details at the moment.

Steve Johnson
Music City Brewers
Nashville, TN

Anyway, for what it is worth, this might be a good place to start:

"Hello,

I obtained your information from the American Homebrewers Association's
'Find a Homebrew Club' feature.

Your club may have members which are interested in brewing gluten free
beer. I myself have had a challenging time not only learning to brew
beer at home, but also learning how to brew gluten free beer.

The available information is limited and sometimes difficult to find.
Soon after starting home brewing I created a Facebook page to share the
information I have learned, exchange recipes and discuss gluten free home
brewing.

There are no products sold on the website, and the only advertising is that
which is generated by Facebook.

I invite you to display the attached flyer at your next club event to help
those patrons which brew gluten free beer and encourage their pursuit of
home brewing. If you have a personal or club Facebook page I also encourage
you to "like" www.facebook.com/GlutenFreeHomeBrewing. All club pages will be
listed as a "featured liked" page.

Speaking as a home brewer myself, a centrally located resource of gluten
free home brewing information is a great resource for the home brewer.
Furthermore, it may be a beneficial asset to your club to assist and encourage
the gluten free home brewer.

Sincerely,

Brian Kolodzinski
Gluten Free Home Brewing
Recipes - Discussions - Lets start brewing!
Recipe submission: gfhb-email at usa.net
www.facebook.com/GlutenFreeHomeBrewing

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

Date: Sat, 7 Jan 2012 09:10:17 -0800
From: Tim Frommer <tfrommer at gmail.com>
Subject: re: gluten free homebrewing

My one attempt at a GF beer was pretty mediocre. There are groundswells
here and there on the net of gluten-free/gluten-intolerant homebrewing.
Below is a link to one of the better ones I've seen.

http://www.slideshare.net/BrianKolodzinski/gluten-freehomebrewing

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

Date: Sat, 07 Jan 2012 14:06:23 -0500
From: Keith Carroll <audio1 at optonline.net>
Subject: target gravity

Thanks all for responses.
I do not know my efficiency of my system.
Some facts.
Igloo 5 gal mash tun.
Strike temp usually 152 degrees give or take a couple.
Mash time usually 90 mins.
3 or 3.5 gal water at strike.
5 Gal mash out at 172 degrees.
Mostly Breiss 2 row plus specialty grains.
Last beer brewed a stout mash gravity at 172 degrees was 1.070.
Target gravity called for post boil was 1.056.
My final gravity at 70 degrees was 1042 with plus 1 for hydrometer temp
correction.

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

Date: Sat, 07 Jan 2012 23:18:15 -0600
From: Stephen Jorgensen <stephen at ultraemail.net>
Subject: Re: Target Gravity

Keith,

There are no doubt dozens of things to try, paying attention to water
chemistry and pH probably chief among them but I am no chemist and there
are many here who are. The best increase in mash efficiency I ever got
was when I started conditioning my malt before milling.

The idea is to soften the husks allowing you to set a finer gap in the
mill resulting in well pulverized endosperm while keeping husks
relatively whole. Use a spray bottle to carefully and evenly add about
0.3 oz water per pound of malt. A good short article on the process is at:

http://www.homebrewtalk.com/wiki/index.php/Malt_Conditioning

Stephen Jorgnsen

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

Date: Sun, 8 Jan 2012 10:11:26 -0500
From: Michael Graham <mpg157 at gmail.com>
Subject: Gravity issues

The recipes you follow assume a certain brewhouse efficiency to get the OG
they state. Your brewhouse efficiency is obviously less than that assumed
in the recipes you follow. You can try to boost your efficiency to the
level the recipe writers assume. I found that when I bought my own grain
mill, and milled my own grain rather fine instead of having the local
homebrew supply shop do it, I got a 5-10% increase in efficiency.

If you don't want to change your procedure you can calculate your brewhouse
efficiency and use a computer program to adjust the grain bill of a recipe
to get the desired OG. I use Beer Alchemy for the Mac, but there is also
Beer Smith for the PC. With these programs you type in what grain you used
and what OG you got, and the program calculates your efficiency. You can
then plug in this efficiency percentage to the program next time you brew,
and it will let you figure out how much grain to use to get your desired OG
using your current process at its efficiency rate.

Hope this helps

Mike Graham
Orlando, FL

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

Date: Sun, 08 Jan 2012 15:02:11 -0500
From: Keith Carroll <audio1 at optonline.net>
Subject: Target Gravity

I want to thank all those who replied.
I have tested all (4) thermometers and they are wildly different.
Analog probe from local HBS reads 160
Digital probe from same store($34) 146
Digital probe from housewares store($9) 156
10 year old floating reads 150. This is one I trust but not good for
mash tun.
Its time for real thermometer.
Suggestions please.
Also looking at grist.
Again thanks to all!!

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

Date: Sun, 8 Jan 2012 14:13:37 -0600
From: Jeff Muse <jeff.muse at charter.net>
Subject: Re: Target Gravity

There are a number of places in the brewing process which affect target gravity.
It could be that you aren't fully converting all the starch in the grain to
sugars. That could be a matter of crush or water chemistry. It could be that
you're getting full conversion but not doing a good job of separating the
sugars from the grain. It could be that you're diluting your wort too much. It
could be that your boil is not vigorous enough to reduce the wort to your
desired OG. It could be a combination of these things. The only way to figure
out where the problem is located is by measuring your gravity at every step of
the process and measuring your pre-boil volume as well. I strongly suggest
using a refractometer for these measurements. Brewing software is a huge help
as well.

If you've got an accurate reading of your pre-boil gravity, know what your
pre-boil gravity should be, and know what your boil volume is, you can make up
any shortfall with DME.

The single best resource for learning about efficiency that I know of is Kai
Troester's page at http://braukaiser.com/wiki/index.php?title=Efficiency. It
is a must-read for learning about all-grain brewing.

Good luck!

-Jeff

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

Date: Sun, 8 Jan 2012 17:08:17 -0800
From: "Mr. Wolf" <mordantly84 at gmail.com>
Subject: RE Subject: Igloo vs Coleman?

I have the 70QT Coleman XTREME. It's huge... full mashes for 5g can be done
in it easily. I have put 30# grain in it with room leftover. I lose about
~1 *F after an hour mash. I have all stainless bulkhead and valve and
screen for sanitary purposes. I had issues with stuck mashes that I
attribute to the braid collapsing/floating. Have not used since I modified
it, as well as increased my crush.

------------------------------
End of HOMEBREW Digest #5889, 01/08/12
*************************************
-------

Homebrew Digest #5888 (January 06, 2012)

2012-01-06T20:00:00.000-08:00

HOMEBREW Digest #5888 Fri 06 January 2012

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Target Gravity (Keith Carroll)
Gluten free recipes (Keith Carroll)

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Fri, 06 Jan 2012 14:36:26 -0500
From: Keith Carroll <audio1 at optonline.net>
Subject: Target Gravity

I am an all grain brewer.
Have my own mill and igloo 5 gal mash tun.
I seem to be 10 points off a target gravity for a given recipe.
I mash in at 152 degrees and mash anywhere from 60 to 90 minutes.
I have added an extra pound of base grain and yet still am off by 10 points.
Any suggestions.
My extracts are mostly right on target.
Thanks in advance Keith

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

Date: Fri, 06 Jan 2012 14:40:42 -0500
From: Keith Carroll <audio1 at optonline.net>
Subject: Gluten free recipes

I have a good friend who has Celiacs disease.
Does anyone have some non barley recipes?
Thanks Keith

------------------------------
End of HOMEBREW Digest #5888, 01/06/12
*************************************
-------

Homebrew Digest #5887 (January 05, 2012)

2012-01-05T20:00:00.000-08:00

HOMEBREW Digest #5887 Thu 05 January 2012

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Igloo vs Coleman? (Paul Hethmon)
Parasetic Acid Sanatizer (Evan Kraus)

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Tue, 13 Dec 2011 11:04:28 -0500
From: Paul Hethmon <phethmon at hethmon.com>
Subject: Igloo vs Coleman?

I'm going to pick up a new mash tun soon to upgrade my system. Planning on a
70 quart model, either Igloo Maxcold or Coleman Xtreme.

Does anyone have recommendations for or against either? Perhaps one stands
up to heat better (or worse) than the other?

thanks,

Paul

Farragut, Tennessee

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

Date: Thu, 5 Jan 2012 05:41:59 -0800 (PST)
From: Evan Kraus <ekraus at yahoo.com>
Subject: Parasetic Acid Sanatizer

I have found a powered version of Parasetic acid.
I am wondering if any on would like to buy some.
I have to buy 44 lbs of the powder.
It will cost me about $10 per lb. delivered

1 lb is enough to make 60 Gallons of solution.

I would sell it for what I paid for it plus shipping.
It is in a great many breweries that no rinse sanitizer of choice.
Short contact time, non foaming.
If you want to read about the product.
http://www.atomesbio.com/pdf/Bioxy-S.pdf

Let me know if you interested.

you can email me at
suark2007-b at yahoo.com

------------------------------
End of HOMEBREW Digest #5887, 01/05/12
*************************************
-------

Homebrew Digest #5886 (December 06, 2011)

2011-12-06T20:00:00.000-08:00

HOMEBREW Digest #5886 Tue 06 December 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Hop Aroma ("A. J. deLange")
Re: Hop aroma (TARogue)

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Tue, 06 Dec 2011 08:03:46 -0500
From: "A. J. deLange" <ajdelan at gmail.com>
Subject: Hop Aroma

Hop aroma (and flavor) come from the essential oils. Putting hop flowers
in a hammer mill and then compressing the powder into pellets has got to
have a detrimental effect on these volatile oils. Thus I'd offer that
the first step in obtaining aroma/flavor is to use at least some portion
of leaf hops. These seem to be getting harder and harder to get.
Obviously packaging in the small quantities that home brewers buy and
doing it for a couple dozen varieties has got to be easier with pellets
than leaf and the wholesalers seem to be going that way.

Second factor is heat which drives off the essential oils so to maximize
aroma and flavor one needs to minimize heat. Dry hopping is obviously
one way to go. Late kettle additions (even right at knockout) is another.

Seems to me that the ultimate way to get lots of aroma and flavor is not
to use hops at all but rather their extracted essential oils. One way to
get these is by steam distillation of a quantity of hops. This you can
do yourself but it does take some equipment and know how (not much of
the latter). Or you can buy the essential oils of several varieties from
the larger HB suppliers. Adding essential oils to the beer will give you
much more flavor and aroma than you can reasonably expect to get from
flowers and/or pellets. Some interesting beers result.

A.J.

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

Date: Tue, 6 Dec 2011 09:32:45 -0800 (PST)
From: TARogue <tarogue at yahoo.com>
Subject: Re: Hop aroma

- --- On Tue, 12/6/11, Scott Dunn wrote:

> Hello group:

> I have been having trouble getting hop aroma in my brews. I

> could use a bit

> of a refresher or perhaps some advise.

For hop aroma you want to add the hops during the last 10 minutes (or less)
of the boil. Obviously, bigger batches need more hops. Two ounces (57 grams)
at ten minutes should be good.

Good luck!

- --

-Tom

http://www.facebook.com/tarogue

http://twitter.com/originaltarogue

------------------------------
End of HOMEBREW Digest #5886, 12/06/11
*************************************
-------

Homebrew Digest #5885 (December 05, 2011)

2011-12-05T20:00:00.000-08:00

HOMEBREW Digest #5885 Mon 05 December 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Brett (Stephen Neilsen)
Professional Beer Tasting & Styles Class (Siebel Institute)
Hop aroma ("Dunn, Scott C FLNR:EX")

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Sat, 3 Dec 2011 19:31:49 +1100
From: Stephen Neilsen <stephen.neilsen at gmail.com>
Subject: Brett

Bottle as normal, Brett, like all yeasts will continue to work until all
available food is eaten...I am not certain if you can get autolysis from
Brett but your primary yeast might do so if left too long.
K

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

Date: Mon, 5 Dec 2011 11:01:50 -0500 (EST)
From: Siebel Institute <klemcke at siebelinstitute.com>
Subject: Professional Beer Tasting & Styles Class

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Section 2 - Sensory

Techniques for Sensory Evaluation:Practical Tips for Evaluating Beer,
Sources of

Flavor & Aroma

The Taste of Beer:Beer Aroma & the Flavor Wheel

The Formal Tasting: Types of Tastings, Competitive Judging, Evaluation Forms

Informal Tastings: Settings & Methods, Tasting Glasses

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Beer Ingredient Analysis: Malt, Other Grains & Fermentables, Hops, Water,
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------------------------------

Date: Mon, 5 Dec 2011 08:36:07 -0800
From: "Dunn, Scott C FLNR:EX" <Scott.Dunn at gov.bc.ca>
Subject: Hop aroma

Hello group:

I have been having trouble getting hop aroma in my brews. I could use a bit
of a refresher or perhaps some advise.

I use a gravity feed counterflow chiller and I think that might be the root
of the issue. I recently went from 23L to 50L.

Will dry hoping help? Is there a special technique for using pellet hops in
a hop back or to dry hop. My last experience with pellet dry hoping was okay
but it turned out to be a gooey mess. The little buggers really expand when
you put them hot water.

Thanks for the help

It is good to be back into brewing again

Scott C. Dunn RPF

------------------------------
End of HOMEBREW Digest #5885, 12/05/11
*************************************
-------

Homebrew Digest #5884 (December 02, 2011)

2011-12-02T20:00:00.000-08:00

HOMEBREW Digest #5884 Fri 02 December 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Brett question ("Darrell G. Leavitt")
SaniClean (Kevin Brown)

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Fri, 2 Dec 2011 07:17:21 -0500 (EST)
From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu>
Subject: Brett question

I recently brewed a Belgian Amber Ale, the put some brett into the secondary.

How long should one leave it there before bottling?

Happy Brewing!

Darrell

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

Date: Fri, 2 Dec 2011 09:36:48 -0400
From: Kevin Brown <kbrownvi at gmail.com>
Subject: SaniClean

Jeff,:
I switched from StarSan to SaniClean for the same reason, I pump my
sanitizer through a spray ball to sanitize my 28 gal concial. I use it
at the stated concentration and never post rinsed. I Ihave seen no it
effects for this process. BTW I also pump PBW through the spray ball
to clean fermenter. using this technique I only use about a gallon of
sanitizer or PBW. I got the small poly sprayball from GW Kent.

Cheers,
Kevin

Date: Tue, 29 Nov 2011 23:52:58 -0500
From: "Jeff Hewit" <bippoj at gmail.com>
Subject: Sanitizer Question

I have been using StarSan to sanitize my equipment. I have considered
switching to SaniClean since it produces less foam. (I use a pump in part
of my operation.) However, I am not sure about rinsing. Some descriptions
of SaniClean indicate that it must be rinsed, which I would prefer not to
do. Other descriptions refer to it simply as a low foaming alternative to
StarSan. Since StarSan is a no-rinse sanitizer, this would infer that
SaniClean is as well. Does anyone have experience in using SaniClean as a
no-rinse sanitizer?

------------------------------
End of HOMEBREW Digest #5884, 12/02/11
*************************************
-------

Homebrew Digest #5883 (December 01, 2011)

2011-12-01T20:00:00.000-08:00

HOMEBREW Digest #5883 Thu 01 December 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Bitterness/Mash pH ("A.J deLange")
Bitter beer (rgriller)
Re: Too bitter ale (Michael Greenberg)

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Thu, 01 Dec 2011 06:02:36 -0500
From: "A.J deLange" <ajdel at cox.net>
Subject: Bitterness/Mash pH

Bitterness does fade with time but the time required for bitterness to
fade will probably be sufficient time for oxidation to set in. A more
immediate solution would be to dilute the overly bittered beer with one
that is under bittered. You could experiment to find out how much to
dilute with megabrew which is usually at about 14 IBU.

WRT mash pH: It has some influence on the final pH of the beer but the
yeast will do everything they can to pull the pH down into the range 4.3
(or even lower in the case of some ales) to 4.6 (lagers). Of course if
the water is extremely alkaline they won't succeed but then the
fermentation won't proceed properly and you will probably have pretty
bad beer. But then mashing at pH of 6 or higher is going to produce
pretty bad beer as well.

Further to all that the pH of the foods you eat/drink will have some
effect on the pH of the stomach contents but again not that much. Your
stomach secretes hydrochloric acid and the pH of gastric contents is
generally around 2. Drinking a beer at pH 4.2 isn't going to change that
much and certainly isn't going to bring it lower. The problem with
reflux isn't the pH of the gastric contents anyway - it's the reflux.
I'd see a doctor about that. There are several things that can be done
such as not overly filling the stomach especially in the evening,
sleeping with the head elevated...

A.J.

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

Date: Thu, 1 Dec 2011 12:14:59 +0000
From: rgriller at chass.utoronto.ca
Subject: Bitter beer

"I recently brewed an IPA and used magnum hops for the first time.

Unfortunately I under-estimated their strength and the ale is really too

bitter. I would hate to have to pour it down the sink and wondered if the

bitterness will mellow with age. It is presently being stored in the fridge

at 35F."

Not an answer to your question, but you could try serving at traditional
English ale temps (50-54F) as at warmer temps malt perception will be
stronger and the beer should taste somewhat less bitter. Maybe not enough of
a change, but worth a shot, especially as ales (imho) are better served at
those higher temps in any case! :)

Robin

Sent on the TELUS Mobility network with BlackBerry

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

Date: Thu, 1 Dec 2011 09:37:02 -0500
From: Michael Greenberg <michael.m.greenberg at gmail.com>
Subject: Re: Too bitter ale

Hi Alan,

I can't speak to mash pH---it's not something I spend a lot of
time worrying about. But have you considered blending your hoppy
IPA with something lighter? You could brew a batch with very few
bittering additions and try to find a balance between the two.

Cheers,
Michael

------------------------------
End of HOMEBREW Digest #5883, 12/01/11
*************************************
-------

Homebrew Digest #5882 (November 30, 2011)

2011-11-30T20:00:00.000-08:00

HOMEBREW Digest #5882 Wed 30 November 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Re: What is Weizenbraumalz hell (Aaron Hermes)
Sanitizer Question ("Jeff Hewit")
Re: What is Weizenbraumalz hell (Mike Schwartz)
Re: What is Weizenbraumalz hell (D.T.)" <dpeters3@ford.com>
Too bitter ale ("Alan & Ondina Colton")
Triangle Test ("A.J deLange")

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Tue, 29 Nov 2011 23:30:21 -0500
From: Aaron Hermes <aaron.hermes at gmail.com>
Subject: Re: What is Weizenbraumalz hell

I'm no German scholar, but I would take that to mean "light wheat brewing
malt". (Hell = light, I believe, as in "helles")

aaron

On Tue, Nov 29, 2011 at 11:23 PM, Request Address Only - No Articles <
homebrew-request at hbd.org> wrote:

> What is Weizenbraumalz hell

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

Date: Tue, 29 Nov 2011 23:52:58 -0500
From: "Jeff Hewit" <bippoj at gmail.com>
Subject: Sanitizer Question

Thanks.

Brew On!

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

Date: Wed, 30 Nov 2011 07:30:14 -0600
From: Mike Schwartz <mjs at seadogboats.com>
Subject: Re: What is Weizenbraumalz hell

Pete said "I have a recipe for an Oktoberfest that calls for
Weizenbraumalz hell"

Google translate can also be your friend ;)

Looks like standard light wheat. I'd venture the only reason to add
this is for head as wheat isn't a traditional ingredient in
Oktoberfest. You could replace it with Pils or Vienna if you don't have
head issues.

Designation: Weizenbraumalz light
Production: Wheat 1), Kilned pale
Standard Specification:

Extract, TrS > 84%
Water content <5.5%
Wort color 3-5 EBC - Units
Saccharification <20 Min
Protein content, TrS <12.5 %
Soluble nitrogen, TrS 650-850 mg / 100g
Degree of protein solution (Kolbachzahl) 37.0 to 44.0 %
pH 5.9 to 6.1
Viscosity <1.95 mPas

* Analysis method MEBAK, raw tape, 2006

Application: Producing lighter wheat beers
Delivery: Loose (truck, car)
500 kg Big Bag
50 kg plastic bag
25 kg paper bag with inlay
Premix factory possible

1) exclusively B-wheat varieties with excellent suitability for brewing
extensive series of studies has been demonstrated

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

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

Date: Wed, 30 Nov 2011 14:22:37 +0000
From: "Peters, David (D.T.)" <dpeters3 at ford.com>
Subject: Re: What is Weizenbraumalz hell

Germans tend to develop new words by adding several together as was done
here. Weizen is wheat, brau is brew, malz is malt and hell is light. This
would be a light wheat brewing malt.

' Date: Sun, 20 Nov 2011 10:09:08 -0500
' From: Pete Calinski <pete.calinski at gmail.com>
' Subject: What is Weizenbraumalz hell

' I have a recipe for an Oktoberfest that calls for Weizenbraumalz
hell. I
' gather it is a wheat malt but I can't get any more information than
that.
' All google brings up are German language sites and the translate
function
' doesn't give me enough info.

' What might be a good substitute?

' Thanks,

' Pete

David T. Peters
Northville, MI

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

Date: Wed, 30 Nov 2011 08:47:39 -0600
From: "Alan & Ondina Colton" <thecoltons at btl.net>
Subject: Too bitter ale

I recently brewed an IPA and used magnum hops for the first time.
Unfortunately I under-estimated their strength and the ale is really too
bitter. I would hate to have to pour it down the sink and wondered if the
bitterness will mellow with age. It is presently being stored in the fridge
at 35F.

On another note I suffer from acid reflux and so have been mashing my beers
at 6.0PH. This does not appear to have affected the flavour. What would be
the effect of making the mash PH neutral at 7.0. or would it be better to
mash at 4.2PH and then adjust the boil PH to 7.0.

Alan Colton

Swamp Water Brewery of Belize

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

Date: Wed, 30 Nov 2011 11:30:47 -0500
From: "A.J deLange" <ajdel at cox.net>
Subject: Triangle Test

I responded directly to Dr. Pivo's request directly by sending him a
spreadsheet which duplicates the data in the ASBC table but also
calculates the actual confidence (i.e. for 13 right answers from a panel
of 25 it tells you that the confidence is 4.1%, not just that you need
13 right answers for better than 5% confidence). But as it might be of
interest to others I also put it up at www.wetnewf.org. It's the last
item under Brewing Articles etc.

A.J.

------------------------------
End of HOMEBREW Digest #5882, 11/30/11
*************************************
-------

Homebrew Digest #5881 (November 29, 2011)

2011-11-29T20:00:00.000-08:00

HOMEBREW Digest #5881 Tue 29 November 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
What is Weizenbraumalz hell (Pete Calinski)
triangle test ("Dr. Pivo")

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Sun, 20 Nov 2011 10:09:08 -0500
From: Pete Calinski <pete.calinski at gmail.com>
Subject: What is Weizenbraumalz hell

I have a recipe for an Oktoberfest that calls for Weizenbraumalz hell. I
gather it is a wheat malt but I can't get any more information than that.
All google brings up are German language sites and the translate function
doesn't give me enough info.

What might be a good substitute?

Thanks,

Pete

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

Date: Wed, 30 Nov 2011 00:33:38 +0100
From: "Dr. Pivo" <dp at pivo.w.se>
Subject: triangle test

Some kind fellow. ( could it be Louis Bonham?) once sent me a table for
evaluating triangle tests. It was simply the number of participants within a
group, who needed to "test positive", in which to consider the results
significant.

I very cleverly buried that information within an ex-ex-ex computer which I
am loathe to revive.

Time for the next generation to move on, and make 'spurments. My son has a
tasting with just over 25 participants "triangulating" this weekend.

A chart would be nice. Particularly if it, e.g. dilineated 0.05 from 0.01
significance levels, or better yet gave the exact "p=" for each number of
correct responses, according to "n" participants.

Anyone who can help me with this, should know in advance that their help is
well appreciated-

remember.... "science is science, and art is art, and brewing is a most
enchanting marriage of the two"

Dr. Pivo

------------------------------
End of HOMEBREW Digest #5881, 11/29/11
*************************************
-------

Homebrew Digest #5880 (November 02, 2011)

2011-11-02T21:00:00.000-07:00

HOMEBREW Digest #5880 Wed 02 November 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Peracetic acid (Evan Kraus)
You Are Corgailly Invited to The Taste Of Great Brewers - Dallas,Texas (Clara Ingram)

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Sat, 29 Oct 2011 04:36:02 -0700 (PDT)
From: Evan Kraus <ekraus at yahoo.com>
Subject: Peracetic acid

Anyone know where I can get a small quantity of 5% or 15%

Peracetic acid in south Florida?

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

Date: Wed, 2 Nov 2011 09:43:12 -0500
From: Clara Ingram <claraIngram at benekeith.com>
Subject: You Are Corgailly Invited to The Taste Of Great Brewers - Dallas,Texas

All,

Tuesday, November 15, 2011 dozens of extraordinary brewery representatives
from around the world will be converging in Dallas, Texas for a very special
private event hosted by Ben E. Keith Beverage Distributors. The Taste of
Great Brewers sets a new standard for retailer events. This is the 2nd
annual event in Texas and there is a great buzz among bars, restaurants, and
beer stores throughout the DFW metroplex. We hope to inspire a wave of
innovation and appreciation for craft and import beer among attendees.

I realize that the timing of this invitation is less than ideal, but we
would certainly be delighted to have you attend. If you will be able to
grace us with your presence, please let me know so that we can prepare a
guest pass.

I look forward to seeing you there!

Cheers,

Clara Ingram

Director of Public Relations

Ben E. Keith Beverage Distributors

P: 214-267-6496

F: 214-630-3047

claraingram at benekeith.com

www.greatbrewers.com

------------------------------
End of HOMEBREW Digest #5880, 11/02/11
*************************************
-------

Homebrew Digest #5879 (October 27, 2011)

2011-10-27T20:00:00.000-07:00

HOMEBREW Digest #5879 Thu 27 October 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
What does "Underlet" mean? (Dan Durrett)
RE: What does "Underlet" mean? (Patrick Babcock)

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Wed, 26 Oct 2011 17:40:19 -0500
From: Dan Durrett <durrettd at cox.net>
Subject: What does "Underlet" mean?

I've heard the term, "underlet" before, but I don't remember what it means.
Is it back-flushing the wort into the bottom of the lauter tun?

Thanks for any clarification.

Dan

- --
Dan & Sonnie Durrett
586 L'Ombre Court
Fort Walton Beach, FL 32547

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

Date: Thu, 27 Oct 2011 11:14:07 -0400
From: Patrick Babcock <patrick.babcock at gmail.com>
Subject: RE: What does "Underlet" mean?

Greetings, Beerlings! Take me to your lager...

Dan Durrett <durrettd at cox.net> wonders what "underletting the mash" means...

Underletting is to apply pressure into the foundation of the mash tun rather
than on top of the loaded grist. The intent is to "float" the mash and help
prevent compacting of the grist within the mash tun. When I still had time
to brew, I would universally add hot liquor to the mash tun by this method:
I would first flow hot liquor into the tun until it was several inches
above the false bottom ("strike" water). I would then add my grist slowly,
stirring to ensure no clumping, and adding more hot liquor from beneath the
false bottom to keep the consistency of the mash loose enough to stir and
mix. Once I was satisfied that all of the grist was wetted and that there
were no dry pockets remaining, I would flow the remainder of my strike water
in from beneath the false bottom, "cut" the mash a few times to help loosen
it, then begin my recirculation for the remainder of the mash.

Underletting can be used, too, to loosen a "stuck" or compacted
mash. This can be done by reversing a recirculating pump while cutting the
mash (preferred, if your pump can handle it, your strike water was
sufficient for your desired mash thickness, and your mash is still in
progress), or by adding some of your sparge water - again: from beneath the
false bottom - while cutting. If underletting to relieve a stuck mash during
runoff, be sure to recirculate a bit before restarting your sparge to re-set
your filter bed.

-
- --
See ya!

Pat "Bruno Moore" Babcock
SE Michigan
HBD Chief Cook & Bottle Washer

------------------------------
End of HOMEBREW Digest #5879, 10/27/11
*************************************
-------

Homebrew Digest #5878 (October 25, 2011)

2011-10-25T20:00:00.000-07:00

HOMEBREW Digest #5878 Tue 25 October 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Underletting [SEC=PERSONAL] ("Williams, Rowan")
RE: No-Sparge Mash and Final Gravity ("Ryan Thomas")
(dangthibichcham)

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Tue, 25 Oct 2011 15:55:44 +1100
From: "Williams, Rowan" <Rowan.Williams at ag.gov.au>
Subject: Underletting [SEC=PERSONAL]

Personal

Greetings all,

I recently brewed a Dortmunder using my standard recipe specifications with
just the one exception.

I underlet the mash.

I ended up with a crystal clear wort and beer, much clearer than any
previous batch of Dortmunder in the past.

Can anyone hazard a guess as to why?

The grist came from the same Weyermann bag that I've used in the past, and
the hops were from the same pack as used previously. On this occasion I used
W34/70 dry yeast which I proofed with water and a tablespoon of wort from the
boil. I also overshot my strike temp but brought it back into the zone with
a small addition of cold tap water.

I was pleasantly surprised how bright this beer was out of the tap.

Cheers,

Rowan

Canberra Brewers Australia

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

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: Mon, 24 Oct 2011 23:59:06 -0600
From: "Ryan Thomas" <ryanthomasai at gmail.com>
Subject: RE: No-Sparge Mash and Final Gravity

Alan,
In my one attempt at no-sparge brewing I had results that were in opposition
to yours. The Doppelcommon I made stalled out around 1.034 (from 1.092),
well below the rated attenuation of the yeast used. I did mash really high
though (158), which likely contributed to the underattenuation.
Ryan Thomas
Broomfield, CO

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

Date: Wed, 26 Oct 2011 02:50:33 +0700
From: dangthibichcham <dangthibichcham at quangninh.gov.vn>
Subject:

We are registered lenders, we offer loans to all individuals, we offer
business loans, personal loans, and debt consolidation, interest rate is
3.5%, contact bigskybank at sky.com for application

------------------------------
End of HOMEBREW Digest #5878, 10/25/11
*************************************
-------

Homebrew Digest #5877 (October 24, 2011)

2011-10-24T19:59:00.000-07:00

HOMEBREW Digest #5877 Mon 24 October 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
No-Sparge Mash and Final Gravity (Althelion)

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Mon, 24 Oct 2011 19:15:04 +0000 (UTC)
From: Althelion at comcast.net
Subject: No-Sparge Mash and Final Gravity

As summer started to fade, I began brewing a few darker, stronger beers for
the fall and winter. I decided to employ the no-sparge technique in order to
intensify the malt flavor and aroma. I strongly suggest doing a no-sparge for
brown ales; scotch ales; etc. I really notice a greater malt flavor compared
to my usually fly-sparged mash beers. It seems that another effect of using
no-sparge is a greater attenuation as reflected in the final gravity
readings. Nothing earth shattering - maybe 5 - 7 points lower. Has anyone
else noticed this correlation between a no-sparge mash and greater
attenuation? Is there any literature on this topic?

Alan Pearlstein

Commerce Township, MI

------------------------------
End of HOMEBREW Digest #5877, 10/24/11
*************************************
-------

Homebrew Digest #5876 (October 23, 2011)

2011-10-23T20:00:00.000-07:00

HOMEBREW Digest #5876 Sun 23 October 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Re: bottle conditioning (Matt Wallace)
thanks, and "what is it?" (Keith Busby)

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Thu, 29 Sep 2011 06:20:55 -0800
From: Matt Wallace <dubious.chewy at gmail.com>
Subject: Re: bottle conditioning

That's good to hear! Planning to bottle a dubbel after crash cooling for a
week or two which I've never done before and was wondering about that very
thing.

-Matt

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

Date: Sat, 22 Oct 2011 16:40:04 -0500
From: Keith Busby <kbusby at wisc.edu>
Subject: thanks, and "what is it?"

First thanks to those who answered my question about bottle-conditioning a
tripel. I used about 20% of a smack pack of Wyeast 3787, and built up the
rest for another brew, which leads me to "what is it?" The resulting
bottle-conditioned tripel, incidentally, is very good and is nicely
carbonated.

Today's brew was an attempt to a sorta-kinda Karmeliet. Grain bill was 10lb
pils, 1.5lb flaked wheat, 1.5lb white wheat, 1.5lb flaked oats, and 1lb cane
sugar; 1lb rice hulls for filtering; 1 oz sterling, 1 oz saaz, coriander and
orange peel. 1 1/2 hr mash at 148-150, 1 hr mash out at 172, 1 1/2 hr boil,
chill to 80F. Stuck run-off! I managed to salvage things with siphon and
sieve, and when cleaning the pot noticed a stringy rubbery substance clogging
the run-off tube. I have had this once before but can't recall the recipe.
What is it?

TIA.

Keith

- --

Keith Busby

Douglas Kelly Professor of Medieval French

Department of French and Italian

The University of Wisconsin

618 Van Hise Hall

1220 Linden Drive

Madison, WI 53706

(608) 262-3941

(608) 265-3892 (fax)

------------------------------
End of HOMEBREW Digest #5876, 10/23/11
*************************************
-------

Homebrew Digest #5875 (September 28, 2011)

2011-09-28T20:00:00.000-07:00

HOMEBREW Digest #5875 Wed 28 September 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Re: bottle conditioning/refermentation (Jeff Renner)

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

Financial Projection As of 18 July 2011
*** Condition: Green & Healthy ***
501(c)3 revoked in process of retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2011 Budget $3671.04
Expended against projection $1949.15
Unplanned expenditures $ 38.95
Projected Excess/(Shortfall) $1933.83

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,
Spencer Thomas, and Bill Pierce

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

Date: Wed, 28 Sep 2011 08:59:41 -0400
From: Jeff Renner <jsrenner at umich.edu>
Subject: Re: bottle conditioning/refermentation

In nearly 40 years of brewing, I have never added yeast at bottling, and
have never had a failed carbonation. This includes some lagers which have
lagered many weeks in the secondary, and a few strong ales that were in the
secondary for several months.

I do make sure to slurp up some of the yeast off the bottom of the secondary
with the end of the racking cane when I rack the beer into the priming
bucket.

There is sufficient yeast to do what we want - ferment a few tenths percent
sugar in a week or two. It's very different from when we need to get a quick
fermentation of wort, with all the reasons for that.

Don't forget you can monitor carbonation by filling a half liter PET soda
bottle when you bottle. Squeeze out the air in the head space and watch over
days or a week or two as the partially collapsed bottle pops out, and then
becomes harder.

Jeff

- ---

Jeff Renner in Ann Arbor, Michigan USA, jsrenner at umich.edu

"One never knows, do one?" Fats Waller, American Musician, 1904-1943

------------------------------
End of HOMEBREW Digest #5875, 09/28/11
*************************************
-------

Homebrew Digest #5874 (September 27, 2011)

2011-09-27T20:00:00.000-07:00

HOMEBREW Digest #5874 Tue 27 September 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Re: bottle conditioning/refermentation (Fred L Johnson)
bottle conditioning/refermentation (Scott Birdwell)

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Tue, 27 Sep 2011 07:35:48 -0400
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Re: bottle conditioning/refermentation

Keith Busby asks how much yeast to add to his five-gallon batches to bottle
condition his beers. I heard (indirectly from Sierra Nevada) that you should
add yeast to achieve one million cells per milliliter. A Wyeast Propagator
pack supposedly provides about 30 billion cells. (I'm not even sure one can
still purchase a Propagator pack. It doesn't show up as a product on the
Wyeast web site. Can someone confirm whether or not these are still
available?) Pitched into a 5 gallon batch, this pack would provide about 1.6
million cells/mL--more than you need (especially since the unfiltered beer is
unlikely to be free of living cells), but easy to perform.

The Wyeast Activator pack supposedly contains about 100 billion cells--many
more cells than you need. To achieve one million cells/mL, you would only
need to pitch 19 percent of the pack. If one goes this route, I recommend
pouring the contents into a sterilized or sanitized graduated cylinder and
pitching about 20 percent of that volume. (Make a starter for your next batch
with the remainder.) Alternatively, if you don't have a graduated cylinder,
you could pour the contents of the pack into a larger known volume of boiled
and cooled water and then pitch about 20 percent of that larger volume.

Of course, you can make a small starter from stored yeast, count the cells
in the starter, and pitch the appropriate volume of that. And you may be able
to get by without adding any fresh yeast. If you can stir up a small amount
of the yeast from the bottom of your carboy, that will probably be plenty,
assuming it is still viable. With this method you won't know exactly how many
viable cells you are transferring unless you count them--use a hemocytometer
and a stain such as methylene blue that is excluded by the viable cells.

I personally always pitch fresh yeast when bottle conditioning to ensure
consistent results. I do this by counting the cells in my starter and
pipetting an appropriate volume of cells into each bottle. I also add the
sugar to each bottle in the same manner after making up a solution of a known
concentration.

Fred L Johnson

Apex, North Carolina, USA

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

Date: Tue, 27 Sep 2011 10:25:37 -0500
From: Scott Birdwell <defalcos at sbcglobal.net>
Subject: bottle conditioning/refermentation

> Keith Busby <kbusby at wisc.edu> wrote:

> Subject: bottle conditioning/refermentation

> 1) I have a tripel in a 5-gal carboy that has been in secondary for about
5

> weeks now and would like to bottle condition it as per Westmalle
procedures.

> Assuming the normal amount of priming sugar, how much yeast do I add? I am

> going to use Wyeast 3787. One swollen smack pack? Half? Stepped up?

Like most homebrew shop owners, I would love to sell you another pack of
Wyeast for this purpose, but frankly, I think it's a waste of money. You've
already obtained the flavor profile with your original yeast and switching
yeast strains or even adding more of the same for bottling will have little
impact on flavor IMHO. All you need at this point is a yeast that will
tolerate higher alcohol levels, eat sugar, produce carbon dioxide, and then
settle out and pack down when it's done. I would contend that a decent
quality dried yeast will do nicely for this purpose. Nottingham, Safale
US-05, etc. should do the trick. Keep in mind that the typical amount of
priming sugar will only raise the gravity maybe two points, so that's all
you're really fermenting at this stage. Other folks may have different
opinions, but that's the way I see it.

Scott Birdwell

DeFalco's Home Wine & Beer Supplies

sales at defalcos.com

www.defalcos.com

P.S. After "only" five weeks in the secondary, I'd be willing to bet that
there is still enough viable yeast left suspended in the beer to carbonate
without the assistance of an additional yeast charge.

------------------------------
End of HOMEBREW Digest #5874, 09/27/11
*************************************
-------

Homebrew Digest #5873 (September 26, 2011)

2011-09-26T20:00:00.000-07:00

HOMEBREW Digest #5873 Mon 26 September 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
bottle conditioning/refermentation (Keith Busby)

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Mon, 26 Sep 2011 10:26:58 -0500
From: Keith Busby <kbusby at wisc.edu>
Subject: bottle conditioning/refermentation

(delurk)

1) I have a tripel in a 5-gal carboy that has been in secondary for about 5
weeks now and would like to bottle condition it as per Westmalle procedures.
Assuming the normal amount of priming sugar, how much yeast do I add? I am
going to use Wyeast 3787. One swollen smack pack? Half? Stepped up?

2) I also have two 5 gal batches of p-lambic, one a blend of 05 and 06, the
other straight 08. Both are now very sour and will need to be blended with
something younger to be palatable to anyone except a diehard with a concrete
aesophagus. I'm thinking blending with a lightly hopped ESB-type brew with
some residual sweetness and/or just a young p-lambic. Same question re bottle
conditioning.

TIA,

Keith Busby

------------------------------
End of HOMEBREW Digest #5873, 09/26/11
*************************************
-------

Homebrew Digest #5872 (September 08, 2011)

2011-09-08T20:00:00.000-07:00

HOMEBREW Digest #5872 Thu 08 September 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
MALT Turkey Shoot 2011 (Jack Mowbray)
Call for judges - 2011 Dixie Cup Homebrew Competition ("sean")

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Thu, 08 Sep 2011 11:55:50 -0500 (CDT)
From: Jack Mowbray <jmowbray at verizon.net>
Subject: MALT Turkey Shoot 2011

Maryland Ale and Lager Technicians (MALT) are
pleased to announce their 7th Annual Turkey Shoot*
Homebrew Competition. This is a BJCP-sanctioned
event.

Cash prizes ($100.00, $50.00 and $25.00) will be
awarded for Best of Show, 2nd place and 3rd place
overall. Sponsored prize packages will be awarded
to individual category winners. Ribbons will be
awarded to 1st, 2nd and 3rd place entries in
individual categories. As always, high quality
feedback will be provided on all entries.

The judging will be conducted on Sunday, November
6th at Heavy Seas (Clipper City) Brewing Company
in Baltimore, MD.

This competition is for beer only - all BJCP beer
categories will be judged. The deadline for entries
is October 29th.

Additional information, on-line entry info, drop
off info, bottle labels, etc., can be found on the
MALT website:

http://www.maltclub.org.

As in the past, we welcome the participation of BJCP-
accredited judges. Anyone who is interested in
helping with the judging should contact:

Mike McMahon
fishandbrew at comcast.net
*no live birds will be harmed during this event

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

Date: Thu, 8 Sep 2011 13:52:58 -0500
From: "sean" <sean at headfullofideas.net>
Subject: Call for judges - 2011 Dixie Cup Homebrew Competition

Greetings Homebrewers!

I am writing to let you know that the Houston Foam Rangers would like to ask
for your help with judging homebrew for the 2011 Dixie Cup.

The Dixie Cup is one of the nation's oldest homebrewing competitions and is
noted for its great mix of irreverent fun as well as its seriousness about
beer. Although we have as much fun as possible at the Dixie Cup, the
competition remains the most important aspect of the event and we take the
judging very seriously. We would like to ask for your help in completing
this serious task.

The Dixie Cup is one of the final Qualifying Events for The Masters
Championship of Amateur Brewing and is the final competition in the series
that determines the Lone Star Circuit Homebrewer of the Year, the Lone Star
Circuit Homebrew Team of the Year, and the Lone Star Circuit Homebrew Club
of the Year.

Our judging schedule is listed below. We have several great opportunities
for you to judge and earn BJCP experience points. Depending on the number
of entries we receive, not all of the sessions may be needed, so please keep
an eye out for any update emails From October 9th to the 18th.

Please feel free to pass this email along to anyone who feel might
interested in judging or stewarding during the Dixie Cup. All interest and
skill levels are welcome!

For more information on the 2011 Dixie Cup, visit our web site -
http://dixiecup.crunchyfrog.net/

If you have any questions please contact the Head Judge, Sean Lamb (that's
me!) via email sean at headfullofideas.net.

The Foam Rangers look forward to seeing you at this year's Dixie Cup!

I will be re-sending this message in a few weeks as a reminder.

Cheers,

Sean Lamb

2011 Dixie Cup Judging Schedule

Fri Sep 23 - Early Entry Deadline
Fri Sep 30 - Late entry deadline

The following sessions will be held at the Saint Arnold Brewery,
http://g.co/maps/zfhq 2000 Lyons St., Houston, TX

Sun Oct 02, 9:00 AM - 5:00 PM - 1st Round Judging Session 1 - Lunch provided
Tue Oct 04, 6:00 PM - 9:00 PM - 1st Round Judging Session 2
Sun Oct 09, 9:00 AM - 5:00 PM - 1st Round Judging Session 3 - Lunch provided

Tue Oct 11, 6:00 PM - 9:00 - 1st Round Judging Session 4

Sun Oct 16, 9:00 AM - 5:00 PM - 1st Round Judging Session 5 (If necessary) -
Lunch provided
Tue Oct 18, 6:00 PM - 9:00 - 1st Round Judging Session 6 (If necessary)

The following sessions will be held at the Crowne Plaza Hotel, Brookhollow
http://g.co/maps/q22t 12801 Northwest Freeway, Houston, TX

Fri Oct 21, Noon - 8:00 PM - 1st/2nd Round Judging
Sat Oct 22, Noon- 4:00 PM - 2nd Round Judging - Lunch provided
Sat Oct 22, 5:00 PM - Best of Show Judging

------------------------------
End of HOMEBREW Digest #5872, 09/08/11
*************************************
-------

Homebrew Digest #5871 (September 07, 2011)

2011-09-07T20:00:00.000-07:00

HOMEBREW Digest #5871 Wed 07 September 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
RE: Ghetto aeration system (David Huber)
Ghetto aeration system (Scott Birdwell)

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Wed, 7 Sep 2011 00:54:38 -0400
From: David Huber <n3uks.dave at gmail.com>
Subject: RE: Ghetto aeration system

I have heard John Palmer mention that one school of thought on the
chemistry of head formation and stability is that the proteins
responsible are one-and-done, meaning that they only make a bubble
once, so the downside to using an aquarium pump running up a lot of
foam is that you are losing potential foam in your finished beer. I
would be interested to hear whether people who aerate for long periods
of time find this to be true or not in their beer.

Dave Huber
Jessup, MD

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

Date: Wed, 7 Sep 2011 10:12:04 -0500
From: Scott Birdwell <defalcos at sbcglobal.net>
Subject: Ghetto aeration system

A friend of mine rigged up a ghetto air filter system to go along with the
ghetto aeration system. He took a prescription pill bottle, drilled a hole
in the cap and bottom, glued the 1/8" ID hose into those holes, and stuffed
the inside with sterile cotton balls, which he disposed of after use.
Ingenious!

Scott Birdwell

DeFalco's Home Wine & Beer Supplies

sales at defalcos.com

www.defalcos.com

------------------------------
End of HOMEBREW Digest #5871, 09/07/11
*************************************
-------

Homebrew Digest #5870 (September 06, 2011)

2011-09-06T20:00:00.000-07:00

HOMEBREW Digest #5870 Tue 06 September 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
RE: Ghetto aeration system ("David Houseman")

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Tue, 06 Sep 2011 07:27:51 -0400
From: "David Houseman" <david.houseman at verizon.net>
Subject: RE: Ghetto aeration system

Yes, an aquarium pump and aeration stone of some sort is effective at
oxygenation of wort. But don't stop there. Go to hospital supply or
personal medical supply shops and buy a HEPA filter that will filter out
airborne spores, bacteria, mold and wild yeast. Otherwise you are simply
undoing any sanitation you may have attempted. I bought some filters for
about $1 each that have hose barbs for 1/8 ID tubing on each end so it was
easy to put this in line from the pump to the sanitized aeration stone.
The only downside I found to the pump is that to get O2 saturation takes a
lot longer than pure O2 and this results in far more foam.

Dave Houseman

------------------------------
End of HOMEBREW Digest #5870, 09/06/11
*************************************
-------

Homebrew Digest #5869 (September 05, 2011)

2011-09-05T20:00:00.000-07:00

HOMEBREW Digest #5869 Mon 05 September 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Ghetto aeration system [SEC=PERSONAL] ("Williams, Rowan")

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Tue, 6 Sep 2011 09:11:48 +1000
From: "Williams, Rowan" <Rowan.Williams at ag.gov.au>
Subject: Ghetto aeration system [SEC=PERSONAL]

Personal

Perhaps pure air is cheaper in the US but I have a ghetto aeration system
comprising an aquarium pump and a length of airhose that is connected to a
flexible aquarium aeration wand that I picked up at Walmart for about $5.
The flexible rubber is easy to shape to conform with the fermenter floor and
releases a fine curtain of air.

I run it for about 20 minutes in the chilled wort before I pitch the yeast.

Works a treat and I haven't had an infection in the last 16 years.

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 #5869, 09/05/11
*************************************
-------

Homebrew Digest #5868 (September 02, 2011)

2011-09-02T20:00:00.000-07:00

HOMEBREW Digest #5868 Fri 02 September 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
RE: Aearation with pure oxygen (IT)" <stjones@eastman.com>
RE: Gas disolving in warmer liquid (WRONG) ("Mike Patient")

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Fri, 2 Sep 2011 11:52:25 -0400
From: "Jones, Steve (IT)" <stjones at eastman.com>
Subject: RE: Aearation with pure oxygen

Scott,

I've been using one of these for about 4 years with excellent results.

I have one of these that has a long SS tube with the stone attached on the
end. I put it all the way in the carboy (off to one side where I can see it)
and turn on the regulator until I see bubbles coming out of the stone. I then
move the wand in a circular fashion for about 45-60 seconds. If you see
bubbles come to the top you have the regulator turned up too high (O2 coming
to the top is a waste ... it needs to be absorbed).

Steve Jones

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

Date: Fri, 2 Sep 2011 16:27:34 -0400
From: "Mike Patient" <mpatient at rta.biz>
Subject: RE: Gas disolving in warmer liquid (WRONG)

I just wanted to 2nd someone's previous post and mention that gas, meaning
O2 and CO2 dissolve easier in colder liquids, not warmer.
So if lagering, chill it before aerating to get [slightly] better results.

http://www.elmhurst.edu/~chm/vchembook/174temppres.html

Mike

------------------------------
End of HOMEBREW Digest #5868, 09/02/11
*************************************
-------

2011-09-02T12:16:00.000-07:00

HOMEBREW Digest #5866 Tue 30 August 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Oxygen (Chuck Petersen)
Re: Aearation with pure oxygen (Robert Tower)
re: Aearation with pure oxygen ("Pat Babcock")
Re: Aearation with pure oxygen (Stephen Jorgensen)

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Mon, 29 Aug 2011 22:08:57 -0700
From: Chuck Petersen <chpete at opusnet.com>
Subject: Oxygen

This is for Scott's question on how long to apply oxygen. For a beer
that will be in the 4 to 6 percent range one minute is adequate
aeration. Be careful not to turn on the oxygen too much or you just
waste it. Adjust the flow to give a nice flow of small bubbles but
not too much. If you can hear the oxygen bottle start to whistle a bit
you are giving it too much. If you adjust correctly you have five to
seven brews in a bottle but too much and it empties very quickly.

Chuck Petersen

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

Date: Mon, 29 Aug 2011 22:37:21 -0700
From: Robert Tower <roberttower at sbcglobal.net>
Subject: Re: Aearation with pure oxygen

Scott Stihler asks about run times for a pure oxygen aeartion system for
use with disposable Bernzomatic oxygen cannisters.

I'm not the most qualified (from a science standpoint) but since traffic
is low I'll answer in case all of the chemistry experts are on vacation!

The easy answer is run it for about 30-45 seconds for a five gallon (19
L) batch.

The more complicated answer is that it depends on wort temperature (gas
is more readily absorbed in warmer liquids), porosity of the aeration
stone (size of bubbles generated, smaller and more numerous bubbles
create more surface area thus more absorption), and regulated pressure
(higher pressure equals larger bubbles). Since these regulators don't
utilize gauges there's some guesswork involved on regulation amount.
I've used these type of regulators before and the best advice I can give
is to slowly turn the regulator until you see bubbles then stop.
Depending on the stone you're using there may be a certain amount of
resistance to overcome (i.e. you'll have to turn the regulator up a bit
to get it "over the hump" and then turn it back down to a lower rate). I
recommend barely submerging the stone while you're adjusting the
regulator so that you can directly see the response to your setting.
Then once you get the pressure right go ahead and submerge it into the
wort making sure to move it around to expose more of the wort.

I've heard that it's fairly easy and quick to reach the saturation level
(or fairly near) so anything past that is just wasting oxygen. I
generally run it for around 45 seconds once and call it good. I don't
have any instrumentation to measure oxygen levels so I can't actually
determine if I'm reaching saturation levels but it seems to be good
enough in that I consistently get fast and complete fermentations. I've
looked at these oxygen measuring devices and they're not cheap!
Something I'll have to live without I'm afraid.

If you're doing lagers, then you may want to aerate before you chill the
wort all the way down to fermentation temperatures as at these
temperatures it's more difficult to saturate.

Bob Tower
Los Angeles, CA

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

Date: Tue, 30 Aug 2011 07:54:01 -0400 (EDT)
From: "Pat Babcock" <pbabcock at hbd.org>
Subject: re: Aearation with pure oxygen

Greetings, Beerlings! Take me to your lager...

Scott Stihler who just happens to be an AVO Analyst in Fairbanks, AK asks:

'how long do I bubble oxygen into the wort of 5-gallon batch of "standard"
gravity beer?'

Common wisdom says about a minute's worth of fine bubbles streaming up
from the bottom of the fermenter will suffice, but I had another method I
liked to employ.

Back in the days of yore, when I still had the garage brewing factory
pumping steam into the local atmosphere every weekend, I would inject
oxygen into the chilled wort stream leaving the kettle. To do this, I
obtained a hypodermic needle, attached a piece of tubing between it and
the Bernz-O-Matic oxygen valve fitting, and then pushed the needle through
the wall of the tubing exiting my counterflow chiller at an acute angle. A
band of tape around the hose at the base of the needle both prevented the
needle from pulling out, and ensured the needle inside wouldn't puncture
the hose wall opposite when moved around. It is best that the exit tubing
be clear so you can see the effect of opening and closing the oxygen
valve.

When I would start my chiller, I'd allow the first few ounces to flow
through to ensure the system is full, then I'd crack the oxygen valve open
to a very fine stream, or, if the bubbles were large due to slower wort
flow in the summer, very few.

Oxygenating in the stream like this increases the ratio between the oxygen
bubble surface area and the wort volume to help ensure good oxygen levels.
I think the flow and turbulence helps get more oxygen into solution as
well, but I may be all wet on this. In any case, there was never any
apparent bubbling at the fermenter end during fill, which implies either
that I'm not very observant or all the oxygen in through the tube was
staying in the wort.

As always, your mileage may vary and/or my premise could be all wrong.

- --
See ya!

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

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

Date: Tue, 30 Aug 2011 14:16:26 -0500
From: Stephen Jorgensen <stephen at ultraemail.net>
Subject: Re: Aearation with pure oxygen

I use those oxygen bottles whenever I brew with liquid yeast but only
actually tried the aeration stone once. I left the room for a minute
and returned to see about a quart of wort on the floor, it seems bubbles
make foam. Of course there are anti-foam agents available which do not
carry into finished, well settled beer but I never tried them.

My method is to squirt a couple of seconds of O2 into the headspace,
seal up and shake. I feel it's a more efficient use of the gas, less
mess potential and I get very good results vs. shaking with plain air.

I use glass carboys for every stage of fermentation so there is not a
lot of extra room for foam in my methods. Perhaps things like unitanks
and 6 gal buckets are more forgiving.

Stephen Jorgensen
Chicago, Illinois

------------------------------
End of HOMEBREW Digest #5866, 08/30/11
*************************************
-------

Subject: Homebrew Digest #5866 REISSUED

Homebrew Digest #5866 REISSUED

2011-09-02T12:14:00.000-07:00

Homebrew Digest #{-i5866##-i} REISSUED (September 02, 2011)

2011-09-02T11:04:00.000-07:00

Homebrew Digest #5867 (September 01, 2011)

2011-09-01T20:00:00.000-07:00

HOMEBREW Digest #5867 Thu 01 September 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Re: Aeration with pure oxygen (Calvin Perilloux)

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Thu, 1 Sep 2011 13:16:26 -0400
From: Calvin Perilloux <rottenswill at hotmail.com>
Subject: Re: Aeration with pure oxygen

In the previous HBD:

> If you're doing lagers, then you may want to aerate
> before you chill the wort all the way down to fermentation
> temperatures as at these temperatures it's more difficult
> to saturate.

Actually, the opposite is true. Cold liquid, wort included,
is much more conducive to absorbing gas than warm liquid.

Calvin Perilloux
Middletown, Maryland, USA

------------------------------
End of HOMEBREW Digest #5867, 09/01/11
*************************************
-------

Homebrew Digest #5865 (August 29, 2011)

2011-08-29T20:00:00.000-07:00

HOMEBREW Digest #5865 Mon 29 August 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Aearation with pure oxygen (AVO Analyst)" <scott@giseis.alaska.edu>

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Mon, 29 Aug 2011 10:15:03 -0800 (AKDT)
From: "Scott Stihler (AVO Analyst)" <scott at giseis.alaska.edu>
Subject: Aearation with pure oxygen

My wife bought me a pure oxygen aeartion system for use with disposable
Bernzomatic oxygen cannisters.

I'm about to try it out for the first time.

So my question now is how long do I bubble oxygen into the wort of 5-gallon
batch of "standard" gravity beer?

I believe I've heard times of 1-2 minutes in this regard but....

Any opinions out there?

Cheers,

Scott Stihler
Fairbanks, Alaska
[2874, 324.9] Apparent Rennerian
http://www.mosquitobytes.com/Den/Beer/Beer.html

------------------------------
End of HOMEBREW Digest #5865, 08/29/11
*************************************
-------

Homebrew Digest #5864 (August 17, 2011)

2011-08-17T20:00:00.000-07:00

HOMEBREW Digest #5864 Wed 17 August 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Our apologies... (Patrick Babcock)

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Wed, 17 Aug 2011 10:30:47 -0400
From: Patrick Babcock <patrick.babcock at gmail.com>
Subject: Our apologies...

Greetings, Beerlings! Take me to your potted pork shoulder and ham
meat product...

The Janitors wish to apologize for the SPAM issue that escaped us 16
August - we've "rewritten history" and have eliminated that "all SPAM,
all the time" issue from the archives and rolled the issue number
back; however, that does not eliminate that fact that a heaping
helping of potted pork shoulder and ham meat product made it to your
inbox (or not...) via the auspices of the HBD. A command to impede
this incursion was sent to the server, but, for some reason I have yet
to diagnose, the server ignored it, and I neglected to look for the
acknowledgement that the command was received.

I will dig into the code to determine the why and, hopefully, a fix.
In the meantime, please accept our apologies for the error.

- --
See ya!
Pat Babcock
HBD Chief of Janitorial Services

------------------------------
End of HOMEBREW Digest #5864, 08/17/11
*************************************
-------

Homebrew Digest #5864 (August 16, 2011)

2011-08-16T20:00:00.000-07:00

HOMEBREW Digest #5864 Tue 16 August 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Less 55% - Winter rates at Zwahili Game Lodge & Spa ("Zwahili Game Lodge & Spa")

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Tue, 16 Aug 2011 02:07:15 -0500 (CDT)
From: "Zwahili Game Lodge & Spa" <bushbreaks at zwahili.co.za>
Subject: Less 55% - Winter rates at Zwahili Game Lodge & Spa

Your email program does not support HTML. To view an online version of this
email, please click the link below.

http://a.ss44.shsend.com/new/en_send_preview_iframe2.aspx?SID=14&NewsletterI
D=258080&SiteID=19646&EmailID=8319572&HitID=1313478296923&token=ea001043776f9
0197a1a6cce02b857e40b9fc9be

To unsubscribe, click the link below.

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at hbd.org&HitID=1313478296923

------------------------------
End of HOMEBREW Digest #5864, 08/16/11
*************************************
-------

Homebrew Digest #5863 (August 09, 2011)

2011-08-09T20:00:00.000-07:00

HOMEBREW Digest #5863 Tue 09 August 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Sankey Couplers ("A. J. deLange")

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Tue, 09 Aug 2011 06:58:21 -0400
From: "A. J. deLange" <ajdel at cox.net>
Subject: Sankey Couplers

The main distinctions between Sankey couplers are that there is a
European version and an American version. Depending on what you intend
to tap make sure you have the right type (or both). The other
distinction is in materials. Most are of plated brass, some have
stainless bodies with plated probes and the best have stainless bodies
with stainless probes. For just tapping it is unlikely that a home
brewer would subject a coupler to enough use/abuse to wear off the
plating but if you like to go with the most robust stainless is the
choice (with prices to match). OTOH home brewers use the couplers to
clean, sterilize and fill which means harsh chemicals, steam, hot water
etc will be running through and a tough coupler is needed for this
pushing you towards stainless.

Since the coupler will be used for various things (besides just tapping
beer) I find it convenient to remove the gas check "valve" and the "pea"
and put valves on the gas and beer ports. These are available from
Micromatic.

A.J.

------------------------------
End of HOMEBREW Digest #5863, 08/09/11
*************************************
-------

Homebrew Digest #5862 (August 08, 2011)

2011-08-08T20:00:00.000-07:00

HOMEBREW Digest #5862 Mon 08 August 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Dallas Brew at the Zoo (Jennifer Robinson)
2011 Homebruin Cup (Paul Hethmon)
sankey couplers (Paul Hethmon)

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Fri, 5 Aug 2011 10:30:23 -0500
From: Jennifer Robinson <jennifer.robinson at dallasobserver.com>
Subject: Dallas Brew at the Zoo

Dallas Brew at the Zoo Saturday, September 10th. Tickets on sale today,
August 5th!

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

Date: Mon, 8 Aug 2011 09:23:03 -0400
From: Paul Hethmon <phethmon at hethmon.com>
Subject: 2011 Homebruin Cup

The Tennessee Valley Homebrewers of Knoxville, Tennessee in conjunction with
the Tennessee Valley Fair are holding the 2011 Homebruin Cup competition.

Entries are restricted to Tennessee residents and are being accepted now:

http://www.knoxhomebrewer.com/

Judging will take place on August 27, 2011 at the Downtown Grill & Brewery
in Knoxville. Judges, stewards, and participants can all register on the
site. If you are an out of town judge, there is a block of rooms at the
Knoxville Crowne Plaze Hotel (only a block away from the judging site) for
$99/$109. Just mention the Tennessee Valley Home Brewers when registering to
get the rate.

We are not expecting a lot of entries this year, so chances of placing are
high, please be sure to enter soon. Entries can be mailed to the fair office
plus we are having two local drop offs. All the details are on the website.

thanks,

Paul

paul at hethmon.com

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

Date: Mon, 8 Aug 2011 14:09:51 -0400
From: Paul Hethmon <phethmon at hethmon.com>
Subject: sankey couplers

I'm getting ready to purchase a couple of sankey couplers and found that are
several different ones out there. At Kegworks:

http://www.kegworks.com/

When you go to their keg couplers page, you find 2 regular couplers (at $28
and $30) and 2 stainless (at $33 and $43). So what's the differences between
what they have?

I can see that some of the others are special, one with a T handle, another
low profile, but nothing to tell you what to expect different in the others.

thanks,

Paul

Paul Hethmon

Farragut, Tennessee

Tennessee Valley Homebrewers

------------------------------
End of HOMEBREW Digest #5862, 08/08/11
*************************************
-------

Homebrew Digest #5861 (July 25, 2011)

2011-07-25T20:00:00.000-07:00

HOMEBREW Digest #5861 Mon 25 July 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
2011 E.T. Barnette Homebrew Competition Results (Scott and =?iso-8859-1?Q?Ch=E9rie_Stihler?= )

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Mon, 25 Jul 2011 14:24:43 -0800
From: Scott and =?iso-8859-1?Q?Ch=E9rie_Stihler?= <stihlerunits at mosquitobytes.com>
Subject: 2011 E.T. Barnette Homebrew Competition Results

Please join me in congratulating Steve Jayich of Anchorage, Alaska
for winning this year's E.T. Barnette Homebrew Competition!

He won the competition with a very nice Robust Porter.

As always the competition was fierce! In many case a third of a point
or less separated the winners.

We received 49 entries from 8 states. Entries were received from as
far away as Alabama and Mississippi.

For complete results please go to:
http://www.mosquitobytes.com/Den/Beer/Events/ETB2011/ETB2011.html.

Cheers,

Scott Stihler
[2874, 324.9] Apparent Rennerian Statue Miles

------------------------------
End of HOMEBREW Digest #5861, 07/25/11
*************************************
-------

Homebrew Digest #5860 (July 15, 2011)

2011-07-15T20:00:00.000-07:00

HOMEBREW Digest #5860 Fri 15 July 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Rinsing PBW ("Michael D. Noah")

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

Financial Projection As of 12 May 2011
*** Condition: Green & Healthy ***
501(c)3 revoked in process of retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2011 Budget $3671.04
Expended against projection $1949.15
Unplanned expenditures $ 38.95
Projected Excess/(Shortfall) $1919.28

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,
Spencer Thomas, and Bill Pierce

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

Date: Fri, 15 Jul 2011 14:24:32 +0900
From: "Michael D. Noah" <michael.noah at physaliaos.com>
Subject: Rinsing PBW

I was speaking with the folks from PBW at the National Homebrewer's
Conference last month in San Diego, and I asked them that exact same
question.

The answer given was that they recommend using the same temperature for both
wash and rinse only because they didn't want their users to break any glass
by subjecting it to very hot and then very cold water. There was NO other
suggestion offered, other than to keep the wash temperature below 140
degrees F, or the PBW will begin to degrade and lose its effectiveness.

Hope that helped.

Michael

------------------------------
End of HOMEBREW Digest #5860, 07/15/11
*************************************
-------

Homebrew Digest #5859 (July 14, 2011)

2011-07-14T20:00:00.000-07:00

HOMEBREW Digest #5859 Thu 14 July 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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Contents:
Rinsing PBW (Jeff Hewit)

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

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

Send articles for __publication_only__ to post@hbd.org

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

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

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

Date: Thu, 14 Jul 2011 00:29:28 -0400
From: Jeff Hewit <bippoj at gmail.com>
Subject: Rinsing PBW

The directions for Powder Brewery Wash indicate that the rinse water
should be the same temperature as the wash water. How important is
this? I am doing cleaning outside and heating the wash water in the
boil kettle. It would certainly be a lot easier if I just use the water
as it comes out of the hose for rinsing. I know some of you chemist
have a better idea that I as to how this stuff works, and could shed
some light on this.

Thanks.

Brew On!

------------------------------
End of HOMEBREW Digest #5859, 07/14/11
*************************************
-------

Homebrew Digest #5858 (July 07, 2011)

2011-07-07T20:00:00.000-07:00

HOMEBREW Digest #5858 Thu 07 July 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
How to use a HERMS system (Kevin Eggemeyer)
Re: How to use a HERMS system ("David Houseman")
Re: How to use a HERMS system (Mike Schwartz)
RE: How to use a HERMS system ("Mike Patient")
Ginger beer/kefir grain questions (David Huber)

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

Financial Projection As of 12 May 2011
*** Condition: Green & Healthy ***
501(c)3 revoked in process of reinstating. See Site News
on http://hbd.org for details and progress.
Projected 2011 Budget $3671.04
Expended against projection $1489.37
Projected Excess/(Shortfall) $1858.82

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
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More information is available by sending the word "info" to
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JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
Spencer Thomas, and Bill Pierce

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

Date: Thu, 7 Jul 2011 02:37:10 -0500
From: Kevin Eggemeyer <keggbrewer at gmail.com>
Subject: How to use a HERMS system

I'm for saving the enzymes! But it's not always easy. Beta-amylase's
optimum temperature is between 144F to 149F. It is heat sensitive and
rapidly denatured at even slightly higher temperatures----very rapidly
inactivated at 158F. Heating the circulating wort in a HERMs above this
temperature will change the enzyme profile of your mash. So, this
potentially doesn't leave much room for a temperature difference to drive
the heat transfer.

The question is: Will the change in the mash enzyme profile affect the
character of the beer to a noticeable extent? The answer, in part, depends
on what the attenuation level of the beer is supposed to be. Higher
attenuation beers would need more care regarding the maximum temperature to
which the wort/mash is exposed. Of course, enzyme activity is not stable
over time either and also falls off, so you have to get their quickly AND
without a large "Delta T" creating enzyme destroying hot spots.

Kevin

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

Date: Thu, 07 Jul 2011 07:12:33 -0400
From: "David Houseman" <david.houseman at verizon.net>
Subject: Re: How to use a HERMS system

Bruce,

I have a HERMS system from More Beer. Instructions, my practice and
experience has the HLT about 10 to 15 degrees hotter than the temperature
you are trying to achieve in the mash tun. Enzyme deactivation is not just
exposure to temperature but also the time at the temperature. If you are
pumping wort through a HERMS coil, it isn't spending much time at the higher
temperature and it's a small percentage of the wort at any time. When the
HLT is the same temperature you are trying to achieve, the mash tun takes a
very long time to reach that temperature because you are approaching the
temperature asymptotically, averaging the lower temperature of the mash tun
with the heated wort at the target temperature. Going higher means that you
will hit the target temperature much quicker. I have not had a problem
deactivating enzymes with my HLT set at say 165 move my mash tun from 132 to
150 and then maintain the 150 for an hour. I then set my HLT to about 180
to 185 and by the time it is at that temperature the HLT is ready to move
the mash tun up to a 168-170 mash out temperature.

Dave Houseman

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

Date: Thu, 07 Jul 2011 07:39:33 -0500
From: Mike Schwartz <mjs at seadogboats.com>
Subject: Re: How to use a HERMS system

Bruce Fabijonas asked "How to use a HERMS system"

I used one for many years. It used 20 feet of 3/8" ID copper tube in a coil
in the HLT. I would set my HLT at about 170F to do the rise to
saccharification temperature and 185F to do the mash off, so about 20F
degrees above my target mash temperature. This allowed the temperature to
rise roughly 1 to 1.5F/ minute, though it slowed some as it approached the
target temperature. Never had any issues with destroying enzymes prematurely.
I suspect that the brief time that the wort spent in the tube

at the elevated temperature was not enough to destroy the enzymes to a
degree that would affect the conversion. I used this system on a wide range
of beers including a weizen that was 70% wheat malt where I did steps at 110F
(combination acid, ferulic acid, beta glucan), and 153F.

Mike Schwartz

Beer Barons of Milwaukee

beerbarons.org

worldofbeerfestival.com

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

Date: Thu, 7 Jul 2011 12:26:52 -0400
From: "Mike Patient" <mpatient at rta.biz>
Subject: RE: How to use a HERMS system

It is my understanding that you want to set the HLT to the target temp.
HERMS is a slow ramp, that is what you are getting.
If you feel the wort is cooling too much in transit, set it a degree or two
higher, but if you set the HLT to 155, you are mashing at 155.
How slow are you talking about?
I feel some people exaggerate when they say how fast their mash rises.
The following website is very useful
http://sdcollins.home.mindspring.com/HERMS.html

Mike

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

Date: Thu, 7 Jul 2011 14:22:22 -0400
From: David Huber <n3uks.dave at gmail.com>
Subject: Ginger beer/kefir grain questions

I recently listened to an interview with Raj Apte from the 31 August
2006 Basic Brewing Radio podcast
(http://media.libsyn.com/media/basicbrewing/bbr08-31-06.mp3) regarding
using the ginger-beer plant to make beverages, and I checked out his
presentation given at the 2006 NHC
(http://www2.parc.com/emdl/members/apte/GingerBeer.pdf). I recently
started making my own kefir and I love ginger beer, so I wanted to
give this a shot. Unfortunately, the source he cites back then,
Fermented Treasures, doesn't seem to be in business any longer. I
think I found another source to get the plant, but doing some more
digging around I am confused between ginger beer plant and what seems
to be called water and/or sugar kefir. Are they the same? I can find
a fair number of people on-line who are selling "water kefir," but
hardly anyone who is selling the ginger beer plant. My guess is that
we're talking about the differences between, say, WLP001 and WLP002,
but I want to make sure I get something that makes decent ginger beer
and other soft drinks.

On this same topic, has anyone tried throwing these grains into a
beer? I'm wondering whether the lactobacillus and the yeasts can
thrive in a secondary, or whether they would just die out from the
alcohol and the low pH.

Dave Huber
Jessup, Md.

------------------------------
End of HOMEBREW Digest #5858, 07/07/11
*************************************
-------

Homebrew Digest #5857 (July 06, 2011)

2011-07-06T20:00:00.000-07:00

HOMEBREW Digest #5857 Wed 06 July 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Re: Poorly fermentable wort (Adam Arndt)
How to use a HERMS system (Bruce Fabijonas)

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

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

Send articles for __publication_only__ to post@hbd.org

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

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

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

Date: Wed, 6 Jul 2011 11:24:42 +0000
From: Adam Arndt <adama at microsoft.com>
Subject: Re: Poorly fermentable wort

Fred,

I have to throw my $0.02 behind Joe's wager on a low diastatic power mash
and hot spots that make a bad situation worse.

Although I find it very difficult to obtain Deg Lintner ratings for Weyerman
malts, most source that have access to this information seem to indicate a
"typical" Deg Lintner rating of 76 for this malt. (And Weyermann has two
distinct Pilsner products which makes this a bit more difficult without
knowing which one you were using.) As Joe also pointed out there can be
lot-to-lot or year-to-year variations so I think a worst-case of 70 is
feasible.

In any event both of the unmalted wheats are providing 0 diastatic power to
the mash.

The WM Pilsner malt accounted for 50% of the total grist so the mash
diastatic power was 35.5 assuming a 76 deg Lintner malt and as low as 30 for
the entire mash if the pilsner malt had an actual DP of 70 deg Lintner.

That's cutting it very close to the 30-35 Deg Lintner minimum for mashing.
I would have expected an hour and 50 minutes to still have been enough to
complete conversion. (As the results of your starch test seemed to
indicate.) I recently brewed a historical porter with a total mash DP of 30.1
and it was still failing the starch test at 90 minutes.

If the mash and the resulting beer now truly pass a proper starch test
there's not too many options left that it could be so I also have to make my
wager on hot spots.

Adam

________________________________

About Microsoft Ireland: www.microsoft.com/ireland

Microsoft Ireland Operations Limited. A company incorporated and registered
in Ireland number 256796.

Microsoft Ireland Research. A company incorporated and registered in Ireland
number 342235.

Registered office 70 Sir John Rogerson's Quay, Dublin 2, Ireland

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

Date: Wed, 6 Jul 2011 22:52:48 -0400
From: Bruce Fabijonas <mathbruce at gmail.com>
Subject: How to use a HERMS system

Not as bio-chem heavy as other questions, but here it goes.

Not too long ago, I built myself a HERMS system. The idea was to do step
mashes and to zero in on mash temp when I undershoot my target temp. My
question is about the set temperature in the hot liquor tank for a given
step.

Suppose I want to raise the mash from 122F to 151F. Should the hot liquor
tank be set at the target temp (151F), or something higher? To date, I have
always set my HLT to the target temperature, believing that I don't want to
destroy the enzymes in the wort. I have measured the temperature of the wort
after going through the HLT and found that the wort has risen to the
temperature of the HLT. The problem is that the temperature in the mash tun
changes very slowly. Painfully slowly. In fact, I have seen the temperature
dip before rising. I assume that the coefficients of heat conductivity for
the liquid and the grain are vastly different. One suggestion recently
proposed to me was to raise the temperature of the HLT to something much
higher, even boiling, so that the mash temperature rises more quickly. But, I
argued, think about the enzymes! The response I got was along the lines of
relax, don't worry.... What about almost boiling wort hitting my grain
bed--can we say tanin extraction? Again, the response was relax...

So, what's the consensus? Am I alone in this quest to save the enzymes?

Thank you.

Bruce

Sent from my iPad

------------------------------
End of HOMEBREW Digest #5857, 07/06/11
*************************************
-------

Homebrew Digest #5856 (July 05, 2011)

2011-07-05T20:00:00.000-07:00

HOMEBREW Digest #5856 Tue 05 July 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Re: Poorly fermentable wort (Fred L Johnson)

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

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.

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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,
Spencer Thomas, and Bill Pierce

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

Date: Tue, 5 Jul 2011 05:42:23 -0400
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Re: Poorly fermentable wort

Many thanks to all of you for the responses to my question on why my Belgian
wit wort was so unfermentable. Suggestions have included that the
saccharification temperature was too high due to uncalibrated thermometers,
dead space below a false bottom in the mash tun, uneven mash temperatures
through the mash, low beta amylase in the pilsner malt, and high gravity due
to dissolved proteins.

Regarding the mash tun, there is no false bottom and the mash was stirred
well during frequent, gentle heating. My thermometer is calibrated and
traceable to an NIST standard, so I trust the mash temperature values. The
mash had a negative iodine test for over thirty minutes before transferring
it to a lauter tun.

I suppose it is possible that there was insufficient beta amylase in the
grist, but that would not be characteristic of this malt. The published
Hartong Index for this malt is a range of 34-43%. Perhaps someone could
further comment on the possibility of low beta amylase activity, considering
50% of the grist was unmalted wheat. I suppose I could treat the beer with
amylase--assuming the enzyme will work under post-fermentation
conditions--and see just how much more fermentable this beer could be. I did
read from one professional brewer (Garrett Oliver of Brooklyn Brewing) that
he uses a "two-stage rest" with a "long" 152 degrees F saccharification rest,
but I don't know what "long" means to him and I don't know what the other,
undescribed rest is. Perhaps I need to really lengthen the mash time.

The possibility of a high starting gravity due to soluble proteins seems to
me to be the most likely explanation for what I observed. One private email
suggested "...your protein rest is the culprit". I suspect this was referring
to my not actually having a proper protein rest. David Houseman also
recommended a more extensive mash profile including an acid rest, a protein
rest, a beta-glucan rest, and a saccharification rest. In this regard, I did
need to acidify the grist to get the pH down to 5.3 (at mash temp). But I had
no problems lautering this grist, for which a beta-glucan rest would be
indicated.

I suppose I could perform the old Lowry protein assay on the beer and
compare it to a beer that was more fermentable, but I'm not sure the Lowry
assay will react with short peptides that could be contributing to the
gravity. I know wheat beers contain more dissolved protein than an all-barley
malt beer, but I'm not sure how to easily determine how much of the gravity
is due to the protein or peptides without making up standard solutions of
beer proteins--too much trouble.

If the high final (and original) gravity is simply due to high protein
levels, do these types of beers need to have a more extensive protein rest?
I don't see that high protein levels are actually causing a problem with the
beer. It seems that a high protein level merely needs to be accounted for
when formulating the recipe, determining an adjusted target starting gravity
to achieve the desired alcohol content of the beer.

Perhaps the simplest thing to do would to be to rebrew this with David
Houseman's suggested multiple rests just to see how much different the beer
could be with the extensive step-mash profile.

Any other suggestions?

Fred L Johnson

Apex, North Carolina, USA

------------------------------
End of HOMEBREW Digest #5856, 07/05/11
*************************************
-------

Homebrew Digest #5855 (July 04, 2011)

2011-07-04T20:00:00.000-07:00

HOMEBREW Digest #5855 Mon 04 July 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Poor Attenuation ("John W. Zeller")
Re: Poorly fermentable wort ("David Houseman")
Re: Poorly fermentable wort (Joe Walts)

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

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
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More information is available by sending the word "info" to
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JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
Spencer Thomas, and Bill Pierce

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

Date: Mon, 04 Jul 2011 02:27:48 -0400
From: "John W. Zeller" <jwzell at cincic.com>
Subject: Poor Attenuation

Fred L Johnson inquired about why his beer is not finishing out
sufficiently. Well Fred, this is a very common problem for many home
brewers. You are far from alone. Here's my read on the situation.
IMO, your mash temperatures were too high. I know that you think you
had a good handle on the mash temperatures, but what I am trying to say
is that the temps may have been much different than what you think they
were. This could be a problem with the thermometer(s) or possibly with
your technique. Direct firing a mash tun while manually stirring the
grain bed is a very hit or miss way to go. It certainly can be done,
but it's very difficult to maintain uniform mash temperatures and there
is a high risk of overheating the wort. I don't know how your mash tun
is set up, but if you are using a false bottom, remember that you cannot
stir the wort below the FB and that is where the heat is being applied.
You can circulate the wort manually, a la vorlaugh to keep the wort from
pooling on the very hot kettle bottom. My solution to the temperature
control was to move up to a semi-autmatic direct fired RIMS. Others
will chime in and tell you that you probably under-pitched or did not
properly aerate the wort, but the No. 1 suspect IMO is the mash
temperature. I would look there first and foremost.

-john zeller
cincinnati

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

Date: Mon, 04 Jul 2011 07:37:36 -0400
From: "David Houseman" <david.houseman at verizon.net>
Subject: Re: Poorly fermentable wort

Fred,

Was the 1.021 FG due to fermentable sugars or proteins? With 50% wheat, my
step mash schedule would have been more like 95oF for 15min acid rest,
120-122oF for 20min protein rest, 130-132oF for a beta-glucan rest and then
150oF saccraffication rest until conversion indicated with iodine test, then
mashout (for solubility). Perhaps the wort was adequately fermentable but
the gravity is due to proteins.

David Houseman

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

Date: Mon, 4 Jul 2011 09:00:12 -0500
From: Joe Walts <jwalts at gmail.com>
Subject: Re: Poorly fermentable wort

I'd wager that your pilsner malt had insufficient beta amylase. I
don't know if German pilsner malts usually have less beta amylase than
the Belgian pilsner malts usually used in witbiers, but it could be a
seasonal variation of the particular malt that you used. My next
guess would be that heating your mash created hot spots that denatured
some of the beta amylase, which may have already been in short supply
due to the high proportion of adjuncts. I don't think the raw wheat
was an issue because your efficiency was good, suggesting that both
starches and alpha amylase were abundant. Did you test for large
starches in the wort?

Joe

------------------------------
End of HOMEBREW Digest #5855, 07/04/11
*************************************
-------

Homebrew Digest #5854 (July 03, 2011)

2011-07-03T20:00:00.000-07:00

HOMEBREW Digest #5854 Sun 03 July 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Poorly fermentable wort (Fred L Johnson)

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Sun, 3 Jul 2011 13:06:07 -0400
From: Fred L Johnson <fljohnson52 at nc.rr.com>
Subject: Poorly fermentable wort

I just had the following experience with a poorly fermentable wort. I would
greatly appreciate any insight from anyone who could explain why this wort
was so poorly fermentable.

I brewed a Belgian witbier (6 gal) with 50% Weyermann pilsner malt (5 lb),
30% raw wheat (3 lb), 20% torrified wheat (20 lb). I would have used 50%
wheat or 50% torrified wheat, but I had 3 lb of raw wheat lying around that I
wanted to get rid of. I boiled the raw wheat and the torrified wheat on the
stove top in several quarts of water for about 30 min. I then used a food
processor on the wheat to fully expose the wheat starch to the rest of the
grist. I mixed the blended wheat into the ground pilsner malt and mashed in
with a protein rest (127 degrees F, not the target 122 degrees F) for 10 min.
I raised the temperature of the mash to 152 degrees F by direct heat
(stainless steel mash tun) on a burner, stirring constantly. Because my mash
tun is only insulated on the top with a styrofoam lid and no side insulation,
I give the mash a little heat about every 20 min to maintain the mash temp at
152 degrees F. The total mash time was 1 hr and 50 min. I transfered the mash
to a lauter tun with no mashout and sparged into the boil kettle, collecting
a total volume of 6.6 gal. Mash efficiency was 85.4%. O.G.= 1.050.

The boil was 90 min, adding hops to 17 IBUs and ground coriander just before
flame out. I pitched Wyeast 3944 from a two liter starter, ~ 350 billion
cells after oxygenating the wort with pure oxygen. Fermented at 69 degrees F
for 7 days when the fermentation stopped, but the yeast were not flocculating
very well. I raised the temp to 72 degrees F for the last 24 h. The yeast
were still not flocculating. I crash cooled to 35 degrees F and a good bit of
the yeast fell out, but many were obviously in suspension and still dropping.
I transferred to a keg and discovered the gravity was 1.021!

I force fermented a 200 mL sample of this beer with an 11 g packet of
Notingham dry yeast at 76-78 degrees F to prove to myself that the
fermentation was not stuck. The gravity only 1.020-1.021 after the forced
fermentation, so I am convinced that the problem was not the yeast.

Can anyone explain to me how I generated such a poorly fermentable wort?

Fred L Johnson

Apex, North Carolina, USA

------------------------------
End of HOMEBREW Digest #5854, 07/03/11
*************************************
-------

Homebrew Digest #5853 (June 29, 2011)

2011-06-29T20:00:00.000-07:00

HOMEBREW Digest #5853 Wed 29 June 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Farmhouse pale ale (Raj B Apte)

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

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

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

Date: Wed, 29 Jun 2011 16:30:18 -0700
From: Raj B Apte <raj_apte at yahoo.com>
Subject: Farmhouse pale ale

Alan,

I've been doing this for the past 4 years. I use a Dutch wine yeast for
all my ales. I like the uber-esters it produces and the very solid
mouth-feel. My house brew is a 1.060 pale ale/ESB with FWH (only one
addition of hops). I've also done amber this way, to good effect.

I don't like porter or stout done this way--the richer flavor of the
malts used seems to be too much in conjunction with all the
yeast-produced flavor. In general, 'Farmhouse' should go on top of a
relatively simple, clean base recipe.

enjoy,
raj

------------------------------
End of HOMEBREW Digest #5853, 06/29/11
*************************************
-------

Homebrew Digest #5852 (June 28, 2011)

2011-06-28T20:00:00.000-07:00

HOMEBREW Digest #5852 Tue 28 June 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
New Brewing Trend Buzzword (Althelion)

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Tue, 28 Jun 2011 14:19:12 +0000 (UTC)
From: Althelion at comcast.net
Subject: New Brewing Trend Buzzword

Hello Fellow Brewers:

As an interested observer of all things beer, I've noticed a new brewing
trend emerging in the craft brew world: Farmhouse. Yes indeed, following on
the heels of the "Imperial" trend, where any style beer can be made bigger
and bolder, now comes "Farmhouse." Nearest I can figure from the handful of
farmhouse beers I've tasted, this trend simply means the use of Belgian
yeasts in non-Belgian styles. I think that a beer that is farmhouse is going
to have the following characteristics: earthy, tart, sour, spicy, etc.
Certainly the New Holland Farmhouse IPA that I had over the weekend was
consistent with those descriptive words.

I'm not sure which beer style I'll try to "Farmhouse" later this summer but
I think that I'll use a saison yeast. I would appreciate any ideas regarding
the homebrewing of a non-Belgian style of farmhouse beer.

Happy 4th of July,

Alan Pearlstein

Commerce Township, Michigan

------------------------------
End of HOMEBREW Digest #5852, 06/28/11
*************************************
-------

Homebrew Digest #5851 (June 27, 2011)

2011-06-27T20:00:00.000-07:00

HOMEBREW Digest #5851 Mon 27 June 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Napa Smith Brewing Available in Texas (Sidney Stewart)

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Mon, 27 Jun 2011 14:50:57 -0500
From: Sidney Stewart <SidneyStewart at benekeith.com>
Subject: Napa Smith Brewing Available in Texas

FOR IMMEDIATE RELEASE

CONTACT:

Alexis Ross

Ben E. Keith Beverages

214-267-6493

alexisross at benekeith.com<mailto:claraingram@benekeith.com>

Ben E. KEITH Beverage DISTRIBUTORS introduces

Napa Smith Beer to texas

These hand crafted ales will be distributed throughout the Lone Star State

DALLAS, June 24, 2011- The Napa Smith Brewery has partnered with Ben E.
Keith Beverage Distributors to offer their unique beers across the Lone Star
State beginning June 1, 2011. Napa Valley is internationally known for its
reputation for fine food and wine, and now Napa Smith Brewery adds their
family of beers that are "Brewed for Food" to the mix. Initially focused in
California, the brewery has expanded their reach and is finally bringing
their beer to Texas.

Napa Smith Brewery is located at the southern gateway to Napa Valley, just
south of the town of Napa. Napa Smith is proud to contribute to the Napa
tradition of hard work, and is committed to producing beer worthy of that
reputation. The brewery creates beers with the help of Master Brewer Don
Barkley, the most experienced brewer in America.

Don has been brewing beer for over 30 years and knows the ins and outs of
the craft beer industry. He started brewing beer in 1978 at New Albion
Brewery, America's first new brewery since Prohibition. Don helped found the
Mendocino Brewing Company where he spent 25 years as the Master Brewer. Don
joined the Napa Smith Brewery with the belief that beer should pair well with
food, and Napa Smith even goes so far as to put a suggested food pairing on
the back label of each of their beers.

"The demand for high quality craft beer has fueled Ben E. Keith Beverages;
we believe this partnership with Napa Smith Brewery will be a wonderful
addition to our portfolio of beers," said Kevin Bartholomew, president of Ben
E. Keith Beverages.

"We are very excited to bring our beer to the Texas market. We know Texas
knows beer and we look forward to meeting the many Texans who are interested
in Napa Valley's finest offering in beer," Said Steve Morgan, President of
Napa Smith Brewery.

Ben E. Keith has begun distributing Organic IPA, Lost Dog Red Ale, and Wheat
beers in bottles and Organic IPA and Wheat Beers on draught throughout the
state of Texas. More information about the Napa Smith Brewery can be found
at their website www.napasmithbrewery.com<http://www.napasmithbrewery.com>
and on their Facebook Page at
http://www.facebook.com/pages/Napa-Smith-Winery-Brewery/156695956870 .

About Ben E. Keith Beverage Distributors

Ben E. Keith Company, established in 1906, began selling Anheuser-Busch
products in 1933. Today, Ben E. Keith Company's Beverage Division is the
fourth largest independent beer wholesaler in the country. The company also
distributes import beers, craft beers, wine products and nonalcoholic
beverages. With 14 regional distribution centers in Texas including Abilene,
Austin, Brownwood, Commerce, Dallas, Denton, El Paso, Fort Worth, Houston,
Kerrville, Llano, Palestine, San Antonio and Waco, the company operates
throughout the state of Texas. For more information, please visit
http://www.benekeith.com/beverage.

###

------------------------------
End of HOMEBREW Digest #5851, 06/27/11
*************************************
-------

Homebrew Digest #5850 (June 23, 2011)

2011-06-23T20:00:00.000-07:00

HOMEBREW Digest #5850 Thu 23 June 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Re: Yeast propagation (Fred L Johnson)

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Thu, 23 Jun 2011 07:07:42 -0400
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Re: Yeast propagation

BobZ (Robert Zukosky) has been propagating his yeast using low gravity wort
with aeration with the idea of avoiding the Crabtree effect and hence produce
more yeast with less wort. This method of yeast propagation intrigued me
greatly a number of years ago, and I tried my hand at it quite a bit. I
certainly was able to produce a significant mass of yeast, but I had lots of
problems with foaming in the starter. Some of the yeast from these
propagations looked pretty bizarre--pronounced fusiform shapes--and, more
importantly, I thought some of the beers made from these starters were not
very good, so I abandoned the method. My experience is NOT what has been
reported. Over 15 years ago, researchers were reporting that they could
produce excellent beer with yeast propagated aerobically in low glucose
media. I think I could do a better job with this method today than I did
years ago, and I may give it another try.

I'm not certain that Bob's 4P wort is at a low enough concentration to avoid
the Crabtree effect. The threshold for the Crabtree effect appears to be
about 0.4% glucose and a typical wort can contain 1.5% glucose (so I've
read), in which case a 4P wort would contain about 0.6% glucose, shifting the
yeast into fermentation mode. I would like to see the cell counts of Bob's
propagations to know if he is getting cell counts that are significantly
better than the standard step-up propagation method using the same amount of
sugar in lower volume. The aerobic (non-fermentative) method must provide
sugar at low concentrations by continuously infusing concentrated wort/sugar
into a volume that dilutes the sugar to a level below the threshold level of
the Crabtree effect. As cell numbers increase in the vessel, the rate of
medium infusion is increased proportionally.

I also was never able to find information on how quickly the disaccharides
in wort (like maltose) would be split into monosaccharides to further
increase the glucose level in the medium. (If someone has some figures on
this, I'd love to see them.) To use the method properly, one needs to monitor
glucose levels in the culture--something I never did. I suppose one could use
a medium containing only glucose as the sugar to avoid the potential problem
of having glucose levels rise from conversion of maltose and other
dissacharides, but I wonder if this would generate a yeast that would not use
the maltose in the wort into which it is ultimately pitched.

All of the propagation is to be conducted in an aerobic environment, which
Robert is doing. The air Robert is providing certainly helps produce some
healthy yeast, but I'm not certain that he is getting any more yeast than he
would if he added the same amount of sugar substrate using a higher gravity
wort (in a smaller volume).

Bob: If you could provide the cell counts from some of your propagations,
that would be informative to the discussion. If you would like to send me
small samples from a well-suspended culture, I could send you the cell
concentrations.

Fred L Johnson

Apex, North Carolina, USA

------------------------------
End of HOMEBREW Digest #5850, 06/23/11
*************************************
-------

Homebrew Digest #5849 (June 22, 2011)

2011-06-22T20:00:00.000-07:00

HOMEBREW Digest #5849 Wed 22 June 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Fwd: Yeast propagation (mrzar)

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

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,
Spencer Thomas, and Bill Pierce

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

Date: Wed, 22 Jun 2011 12:55:00 -0600
From: mrzar <mrzar at comcast.net>
Subject: Fwd: Yeast propagation

- -------- Original Message --------
Subject: Yeast propagation
Date: Tue, 21 Jun 2011 13:03:15 -0600
From: Robert Zukosky <robertzukosky at comcast.net>
To: Post <post at hbd.org>

My procedure for propagation is as follows:
Smack or vial into 350ml of 4P wort (pressure cooked from a small beer)
on a stir plate with air injection and nutrient added.
This keeps me below the Crabtree effect and aerobic propagation takes place.
I then split the results into two flasks of 1500ml 4P wort on stir
plates w/air&nutrients. Some times the heavy yeast growth overcomes the
stir bar.
After decanting from chilled flocculation I will combine into a large
container on a stir plate w/ 5 or 6P wort, nutrients and air.
Chill to flocculate and let rise to pitch temp.
Air injection is with open tube and not with diffuser to control foaming.
I do not aerate my wort when pitching except for a drop splash from the
brew pot.
I always have surface activity within 8 hrs.

Comments appreciated and how can I improve this?

There is a comment by an authority that "yeast grown with 5P starter
wort does not make good beer".
Another comment from an authority "Why shock the yeast" as it is
pitched into 13P+ wort.
I have been doing this procedure for six years and have been looked at
strangely by fellow home brewers. In the box of conventional wisdom?
My beers generally score in the high 30's
I have the ability to do cell counts but have gotten away from doing
them in the interest of time.
I only use pure cultures and store some under sterile water and I rarely
re-pitch.

Please discuss "batch fed" and "continuous fed" propagation methods.
bobz

------------------------------
End of HOMEBREW Digest #5849, 06/22/11
*************************************
-------

Homebrew Digest #5848 (June 19, 2011)

2011-06-19T20:00:00.000-07:00

HOMEBREW Digest #5848 Sun 19 June 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Re: Yeast mass vs. Yeast count (Fred L Johnson)
Re: Yeast mass vs. Yeast count (Joe Walts)

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

Financial Projection As of 12 May 2011
*** Condition: Green & Healthy ***
501(c)3 at risk
Projected 2011 Budget $3671.04
Expended against projection $1489.37
Projected Excess/(Shortfall) $1858.82

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,
Spencer Thomas, and Bill Pierce

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

Date: Sat, 18 Jun 2011 07:17:11 -0400
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Re: Yeast mass vs. Yeast count

-S, known to many of us as Steve, :-), responded to my post on yeast growth
with lots of good points and questions. As Steve probably suspected, I don't
have good answers to his questions because I didn't perform this little
"study" with any real control. I just retrospectively tried to look at what I
had recorded to attempt to make some sense of the variability I was seeing in
my yeast propagation results.

Steve asked:

> Did you measure OG & SG then estimate a real

> attenuation ? Or just use the OG ? Was the starter wort standardized

> in some way or is it's attenuability & FAN variable ?

The worts used in these studies were mostly worts left over from full batch
brews, so there was no attempt to standardize the wort. I always store wort
from each brew to use as starter medium. I did measure the attenuation of
each brew, but not of the starter worts, and certainly knowing how much sugar
was used in each wort would be a better way of getting at the issue. Still,
the variability in attenuation probably can't account for much of the large
variabilty I was seeing in cell counts.

Steve commented:

> At the end-point cells going dormant can accumulate a considerable mass of

> trehalose, & glycogen as storage carbs. This adds considerable to yeast

> (dried) mass. Unclear about the impact on volume. You may be catching

> cells in various phases of carbo-loading, but your measured variation
seems

> too large for that.

I do see much smaller variability in cell size within a culture (not
quantified, just overall impression) of a strain and fairly consistent cell
size within a strain at the end of my propagations. The Wyeast 3944 was
remarkably smaller in size overall compared to most others I've used. The
only thing that is consistent here is that all the cultures were well aerated
throughout the culture and were examined after they had consumed when they
had used up all the fermentable sugar.

Steve asked:

> Did lager strain data cluster differently than ale ? Are the various
yeast

> variety consistencies ? Probably hard to tell with 19 data points.

Only six of the fermentations using three strains were lager strains, so
there were not many data. I didn't see any clustering with these few data
points.

Steve commented:

> ... a few percent of aerobic fermentation in your

> stirred, aerated starter may be responsible for a considerable fraction of

> yeast mass. We also have to consider growth limiting factors. After
carbon

> source and O2/sterol then nitrogen is at issue. Wort has sufficient

> ammonia/amino acids for anaerobic fermentation but should fall far short

> for aerobic fermentation.

I really would like to know what would be close to ideal amounts of nutrient
additions to an all grain wort for propagation purposes. I suspect Wyeast and
White Labs could tell us, but it hasn't trickled down to us homebrewers.

Steve asks:

> So one useful question is "How little (mass or volume) of yeast meets the

> minimal requirements for a good fermentation ?".

and

> Another question is "How can we produce more

> and better yeast starters at a modest marginal cost ?".

I'd love to see more posts on this.

Fred L Johnson

Apex, North Carolina, USA

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

Date: Sat, 18 Jun 2011 08:55:19 -0500
From: Joe Walts <jwalts at gmail.com>
Subject: Re: Yeast mass vs. Yeast count

Fred, thanks for conducting such an interesting experiment. I just
read Standards of Brewing by Charles Bamforth, and Charles mentions
that brewers often pitch by weight for convenience but should base
their weights on cell counts whenever possible. He doesn't get into
specifics aside from noting that cells can be different sizes
depending on conditions. I suppose that's one obstacle to an entirely
mass-based pitching scheme: although different strains may always vary
in size, there can be a lot of variation within the same strain
depending on the health of the yeast and its surroundings. Another
obstacle, as S points out, is a need to achieve a dry mass or weight,
because yeast slurries contain a lot of beer - and the amount varies
from pitch to pitch. I'm no biologist, but I suspect the impact of
cell mass variance depends on how much it's attributed to the parts of
cells that perform metabolic functions. For example, does a cell with
twice the mass of another have twice the enzymes or just a lot more
water and salts? I hope this topic generates a lot of discussion.

Joe

------------------------------
End of HOMEBREW Digest #5848, 06/19/11
*************************************
-------

Homebrew Digest #5847 (June 17, 2011)

2011-06-17T20:00:00.000-07:00

HOMEBREW Digest #5847 Fri 17 June 2011

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

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

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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

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

Contents:
Re: Yeast mass vs. Yeast count ("\\-s@roadrunner.com")

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

Financial Projection As of 12 May 2011
*** Condition: Green & Healthy ***
501(c)3 at risk
Projected 2011 Budget $3671.04
Expended against projection $1489.37
Projected Excess/(Shortfall) $1858.82

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,
Spencer Thomas, and Bill Pierce

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

Date: Fri, 17 Jun 2011 12:02:02 -0400
From: "\\-s at roadrunner.com" <"\\-s"@roadrunner.com>
Subject: Re: Yeast mass vs. Yeast count

Fred says ...
> I have been propagating yeast slants for starters, and I have been curious
> about the number of cells that a starter will produce for a given amount of
> sugar (gravity), ...
> I corrected the final cells counts for differences in wort
> gravity. However, contrary to my hypothesis, this did not appreciably reduce
> the variability in cell counts: mean=21.3 million cells/mL/degree Plato,
> S.D.=8.0 (coefficient of variation=0.38), range=8.5-46.7.

Very good stuff Fred. Did you measure OG & SG then estimate a real
attenuation ? Or just use the OG ? Was the starter wort standardized
in some way or is it's attenuability & FAN variable ?

> I noticed that the size (mean cell volume) of the cells produced from the
> different strains is also considerably variable--something I had not ever
> heard expressed in the homebrewing literature. Some strains produce large
> cells, and other strains produce very small cells. (For example, Wyeast 3944
> propagations resulted in lots of small cells compared to other strains.)

It's not surprising that yeast cells vary considerable in size. I'd
expect a lot
more varietal variation among ale yeasts. There is also the funny business
of osmotic pressure impacting cell size.

At the end-point cells going dormant can accumulate a considerable mass of
trehalose, & glycogen as storage carbs. This adds considerable to yeast
(dried) mass. Unclear about the impact on volume. You may be catching
cells in various phases of carbo-loading, but your measured variation seems
too large for that.

> It seems that for consistency of fermentations, the number of cells pitched
> may be less important than the total mass of cells pitched into a wort.
> Wouldn't one expect a large cell to metabolize more sugar per minute than a
> small cell? It seems possible that the total cell mass produced per unit of
> sugar may be less variable than the total number of cells, especially when
> comparing across a large number of strains and cell sizes.
I'd guess a higher rate of glycolysis in larger cells, but probably not
just proportional to mass. Maybe with a term related to surface area;
roughly M^(2/3) or V^(2/3) as a naive guess.

Cells with lossy and larger membranes (per unit mass) expend a lot
more energy maintaining ion balance. So smaller cell size with crummy
membranes should be the least efficient at producing biomass. This may
help explain why wine yeasts varieties (S.cerevis, nominally ale yeasts)
can handle higher ethanol levels w/o a lot of pampering. It *might* be
educational to test something like Wy4946, which is alcohol tolerant,
[not Wy4021 Champagne is likely an S.bayanus].

Other things being equal (which they are not) we might expect large celled
yeast to ferment more slowly than an equal mass or volume of small celled
yeasts due to their lesser surface area per unit mass(volume).

Also there are chemostat studies that show the *rate* of growth (the slope
of the log=exponential growth in cell-mass) depends significantly on yeast
variety. But this doesn't explain differences in endpoint mass or cell
count.

> I have not attempted to quantify the cell mass of these starter cultures,
> but I am now sensitized to the possibility that the number of cells pitched
> is possibly less important than is the total cell mass pitched and that
> controlling for cell mass may be more desirable and will produce more
> consistent results than controlling the number of cells pitched.

Did lager strain data cluster differently than ale ? Are the various yeast
variety consistencies ? Probably hard to tell with 19 data points.

> Has anyone ever heard of pitching rates expressed in terms of cell mass
> rather than cell number? I suppose that is essentially what is happening when
> brewers pitch by "volume" of packed cells, not even bothering to count the
> cells. In the case of Wyeast 3944, I estimate that the mean cell volume may
> be 1/3 that of other strains and that I would not be overpitching if I
> pitched three times the cell number of cells compared to other strains.

I think you've put your finger on an important and not well explored aspect
of practical yeast management. The ancient stoichiometric eqn give yeast
mass yields as:

Aerobic Fermentation:
2g Sucrose + 0.104g ammonia _ 1.025g O2 =>
1g yeast + 0.772g H2O + 1.456g CO2 + 16kJ

Anaerobic Fermentation:
20g Maltose + 0.1g ammonia =>
1g yeast + 9.75g EtOH + 9.36g CO2 + 24kJ

So the interesting bit is that a few percent of aerobic fermentation in your
stirred, aerated starter may be responsible for a considerable fraction of
yeast mass. We also have to consider growth limiting factors. After carbon
source and O2/sterol then nitrogen is at issue. Wort has sufficient
ammonia/amino acids for anaerobic fermentation but should fall far short
for aerobic fermentation. Unclear if your media has sufficient ammonia if
a few extra percent of sugars are respired.

The crabtree effect repression of respiration isn't perfect and in a glucose
media yeast still can respire ~2% of glucose and a somewhat higher rate for
fructose where repression is less effective - in ALE yeasts . I don't have
comparable figures for lager yeast and we might expect considerable
differences.

We've all seen some general conclusions about yeast cell energy used for
growth vs maintenance. That 'stuck'/slow fermentation may be due to lack
of growth factors or growth inhibition, but it's very hard to quantify
and is
tied up with the complex issue of dormancy.

========

Stepping back to the big picture - the goal of starters is to grow
viable yeast,
and the goal of fermentation is to attenuate wort while producing proper
flavors; two very different things. Generally a higher fermented
pitching rate
seems better in all respects until we reach truly excessive levels of yeast.
OTOH creating a clean viable slurry is expensive and time consuming.

So one useful question is "How little (mass or volume) of yeast meets the
minimal requirements for a good fermentation ?". That is certainly
dependent
on a lot of factors, yeast strain, temps, wort quality, water content,
gravity,
attenuability, sanitation. Another question is "How can we produce more
and better yeast starters at a modest marginal cost ?".

What we are trying to measure seems is some sort of activity - but
reproduction
rate and (related) energetic requirements both play into this. I
*suspect* that
cell dry mass or volume or surface area is a much better estimate of
specific
activity than cell count - but that's a guess.

-S

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End of HOMEBREW Digest #5847, 06/17/11
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Homebrew Digest #5846 (June 16, 2011)

2011-06-16T20:00:00.000-07:00

HOMEBREW Digest #5846 Thu 16 June 2011

FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Central Connecticut IPA Brew Competition ("Mike Patient")

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Date: Thu, 16 Jun 2011 13:15:12 -0400
From: "Mike Patient" <mpatient at rta.biz>
Subject: Central Connecticut IPA Brew Competition

FOCCT's first brew competition will be an IPA competition.
This is NOT an American Homebrewers Association and BJCP-sanctioned
competition.
This is just for fun and bragging rights. This contest is open to all
amateur hombrewers and is restricted to non-commercial, home brewed beers.
Items produced on the premises of commercial breweries, including
brew-on-premises establishments, are not eligible.
This is a blind competition.

Any questions please contact Jason at FermentersOfCentralCT at yahoo.com.

Info can be found under Events at http://focct.com/.

Mike

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End of HOMEBREW Digest #5846, 06/16/11
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