FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
AUGUST'S HOME BREW DIGEST BROUGHT TO YOU BY:
The Ann Arbor Brewers Guild
Visit them at http://aabg.org
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
Beer clarity ("Jason Gazeley")
oak chips ("Darrell G. Leavitt")
Fwd: Gravity measurements (Fred L Johnson)
Re: Measuring Gravity (Fred L Johnson)
Re: Oak Chips (James Anciaux)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* The HBD Logo Store is now open! *
* http://www.hbd.org/store.html *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Send articles for __publication_only__ to post@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.
HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.
LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.
The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.
More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.
JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
and Spencer Thomas
----------------------------------------------------------------------
Date: Mon, 15 Sep 2008 22:48:56 -0600
From: "Jason Gazeley" <jason.gazeley at gmail.com>
Subject: Beer clarity
Would someone who knows please go over the types of haze and appropriate
finings for each? I am interested in Hop Haze, Chill Haze, Yeast Haze and
anything else that
I have forgotten.
Cheers,
Jason
------------------------------
Date: Tue, 16 Sep 2008 06:48:34 -0400 (EDT)
From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu>
Subject: oak chips
Let's see what others say, but I have added them to the secondary, after
boiling. Cleaning the carboy is a little bit more of a challenge,
afterwards.
Darrell
------------------------------
Date: Tue, 16 Sep 2008 07:06:28 -0400
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Fwd: Gravity measurements
Kai is seeing the specific gravity of his wort DECREASE when he cools
his wort in his boil kettle and wonders what could have caused this.
Kai didn't mention whether he was using a hydrometer or a
refractometer for the measurements, but I'll assume a hydrometer for
now.
I think there must be some error in one of Kai's gravity
measurements. I would have guessed (as Kai has already considered)
that some water was getting into the wort from the immersion chiller,
but I trust Kai has ruled this out as he said.
Try putting some of the wort samples through a dry coffee filter just
to remove any big chunks that could interfere with the measurement
and measure the samples at near-calibration temperature of the
hydrometer. (Particulate matter in the wort really does not
contribute to the gravity measurement unless the material settles
onto the shoulder of the hydrometer and weighs it down.
Also find a refractometer and see how the values from the
refractometer compare with the hydrometer readings, but cloudy wort
is difficult to read in a refractometer.
Fred L Johnson
Apex, North Carolina, USA
------------------------------
Date: Tue, 16 Sep 2008 07:15:41 -0400
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Re: Measuring Gravity
I forgot to mention another source of error in taking gravity
measurements from a boil kettle.
If you take the sample from the first material coming out of your
kettle through a valved opening in your kettle, the dip tube (or
valve) might contain water, dilute wort, or concentrated wort, that
will contaminate the collected sample. If I am sampling from a ball
valve connected to a dip tube in the kettle, I always flow a several
hundred milliliters out of the ball valve and return it to the kettle
before collected the sample I use for measuring gravity.
Fred L Johnson
Apex, North Carolina, USA
------------------------------
Date: Tue, 16 Sep 2008 11:43:04 -0500
From: James Anciaux <janciaux at lancaster.ne.gov>
Subject: Re: Oak Chips
From: "Dave Larsen" <hunahpu at gmail.com>
> Subject: Oak Chips
>
> I'm thinking of doing a porter with some oak character. How do you
> use oak chips? I imagine you boil them before you toss them in. Do
> you also toss in the boiled liquid? Do you do it in the secondary?
> How long do you leave them in there?
>
> Dave
> Tucson, AZ
>
> Hi Dave,
>
> I brewed a robust porter (5.5 gal) early this summer using oak
> chips. I had a difficult time finding any definitive info on doing this
> so I had to kind of wing it. I ordered a 4 oz package of french oak
> chips (medium roast) off the web and soaked them in about 6-8
> oz of cheap bourbon for 10 days in a sanitary sealed jar. I then
> dumped the chips and bourbon into my secondary fermenter and
> racked the beer right onto them. I left this to "age" in the carboy
> for another 4 weeks. (I know some people steam their oak
> chips, however I worried that some of the aromatics would be lost)
> The beer turned out real good and had a nice
> bourbon/vanilla/ toast/spicy oak undertone
> (but certainly nothing overpowering). If I had it to do over again
> I would have either let it age another two weeks or used 1-2 more
> oz of oak chips to impart a slightly more prominent roasted oak
> character to the porter. Hope this is helpful and good luck! Let
> me know how it turns out and what you learn in the process.
>
> Jim Anciaux
> Lincoln, NE
>
>
>
>
>
------------------------------
End of HOMEBREW Digest #5417, 09/16/08
*************************************
-------
