FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
Proteolytmalz-Residual Alkalinity ("A.J deLange")
logo competition ("Chad Stevens")
Sweet potato ale recipe ("Ian Watson")
BAD economy? Low salary? Buy an University Dip1oma/Bacheelor from us, No Study/Exam needed ixgt 89 ("Hermelinda Shantelle")
BAD economy? Low salary? Buy an University Dip1oma/Bacheelor from us, No Study/Exam needed bmjwx 5d ("Bronwyn Johnetta")
Pump ideas (Matt)
Entries now being accepted for Walk The Line On Barleywine 2008 ("Nelson at DBG")
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Date: Mon, 03 Nov 2008 09:55:52 -0500
From: "A.J deLange" <ajdel at cox.net>
Subject: Proteolytmalz-Residual Alkalinity
For Grant:
At my website, www.wetnewf.org, you will find much more than you most
probably ever wanted to know about Residual Alkalinity. As I mentioned
when seeking info on Proteolytmalz I finally finished translating the
Kohlbach paper which I got from John Palmer years ago in return for a
promise to translate it. He obviously had to get it done by someone else
but as I have now finished it my promise is technically fullfilled.
Anyway, I have posted the translation and it is quite an interesting
read as what starts out with the seminal bit on RA turns into grumbling
about the strictures imposed by the Reinheitsgebot WRT to adding acid to
adjust mash/wort/beer pH. The website also has papers and articles of
varying degree of difficulty on the general subject which have appeared
in (or were intended to appear in) Brewing Techniques, New Brewer and
Cerevesia. There are also slide sets from several presentations at the
Craft Brewers Convention, Home Brew Conference, DeClerck Chair and, most
recently, from a Water Workshop I did for BURP (Brewers United for Real
Potables) last weekend. If you want close to the full experience of that
occasion I have also put up an .mp3 of the sound from it so you can
download that, pack yourself into a small room with 22 of your fellow
brewclub members, throw in 2 Leonbergers (large, hairy, friendly dogs)
and look at the slides while you listen to the .mp3. I definitely feel
that understanding RA is the key to a working knowledge of brewing
water chemistry. The rest is "adding salt to taste". This was the theme
of last Saturday's talk.
There is also an Excel spreadsheet which does most of the calculations
required for full appreciation of the situation with respect to water.
You put the parameters for your water: temperature, hardness, alkalinity
and the ion content for all species for which you have data and it
computes residual alkalinity, carbonic, bicarborbonate, and carbonate
concentrations (adjusted for temperature), ratios and fractions, ionic
strength, residual alkalinity, pH shift and anion/cation imbalance which
is a measure of the quality of the input data. You can stop there or put
in another set of parameters for a desired target profile which will
also be analyzed and checked for quality. You can then specify amounts
of common salts (gypsum, epsom salts, table salt, calcium chloride) and
acids (carbon dioxide, hydrochloric, sulfuric) to add and the profile of
the base water as adjusted by the additions is computed and compared to
the target profile. Best of all, you can specify the relative importance
of each of the ions in acheiving your goal (e.g. you really want the
sulfate at a particular level but don't care so much if the chloride is
off a bit) and let the Solver work out the additions for you
automatically. Many people don't seem to know about the Excel Solver but
it is (or was) such an incredibly useful and powerful tool that
Microsoft decided to take it out of recent releases. Fortunately, you
can still get it from the guys Microsoft got it from (at least for the
Mac - don't know for sure about other machines). So that is also
available to you to play with. Complete instructions are on the second
sheet.
A.J.
------------------------------
Date: Mon, 3 Nov 2008 10:23:38 -0800
From: "Chad Stevens" <zuvaruvi at cox.net>
Subject: logo competition
Beer festival logo competition:
Some of you may remember my agonizing over a new name for the San Diego
County Fair Craft Brewer's Competition and Festival...mostly because we had
beers from 18 countries, not just American "craft" beer.
Well, the powers that be have settled on "San Diego International Beer
Festival." We need a logo to go with the name. About all I can offer is
all the beer you can drink June 26th and 27th, 2009, a couple t-shirts,
bragging rights....
If you're thinking about working on a logo, drop me a line and let me know
your thoughts, especially if you think of a better name! I need a rough
draft concept by December 1st. The winner will be announced at the
Festival, treated like royalty....
Thanks!
Chad Stevens
San Diego Fair Brew Dude
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Date: Mon, 3 Nov 2008 13:35:54 -0500
From: "Ian Watson" <hophead at sympatico.ca>
Subject: Sweet potato ale recipe
Hi All
I am attempting to make a one gallon test batch of Roasted Sweet Potato
Ale after hearing that there was a cask of it at a Toronto cast
festival. I was unable to get to the event but I love baked sweet
potato and think it would make a delicious ale. I am using one large
+ one small sweet potatoes (I guessed) and 2 Lbs of Maris Otter pale malt
and 1/4 ounces of Northern Brewer for bittering and flavour. I am using
the Recipator but don't know what value to put in for Extract (p/p/g) or
Color (*L). According to the USDA nutritional database, there would be
about 11 grams of sugar and 35 grams of carbohydrates. Does anyone know
how that translates into Extract? Any ideas about the color?
Also, has anyone else made something like this?
Thanks
Ian Watson
------------------------------
Date: Mon, 03 Nov 2008 13:36:29 -0700
From: "Hermelinda Shantelle" <hermelinda_shantelle_vu at hughburchill.net>
Subject: BAD economy? Low salary? Buy an University Dip1oma/Bacheelor from us, No Study/Exam needed ixgt 89
Would You like to:
Increase your Salary?
Increase your Marketability?
Increase your Ability To find other work?
Increase your Desirability?
Please call: 1-718-989-5740 (Inside USA)
+1-718-989-5740 (Outside USA)
is an University Dip1oma/Degree Holding you back?
Kindly call us To inquire about Our degree programs.
Whether you are Seeking a Bacheelor, Diploma, M B A /P h D
We can provide you credentials to Get you better career
No exam, Study, test, or courseworks required
Please call: 1-718-989-5740 (Inside USA)
+1-718-989-5740 (Outside USA)
Please Leave us your "Name, Country and Phone No. with Countrycode"
Our Staff will call You back soon
------------------------------
Date: Mon, 03 Nov 2008 13:36:12 -0700
From: "Bronwyn Johnetta" <b_johnetta_se at minpost.nu>
Subject: BAD economy? Low salary? Buy an University Dip1oma/Bacheelor from us, No Study/Exam needed bmjwx 5d
Would You like to:
Increase your Salary?
Increase your Marketability?
Increase your Ability To find other work?
Increase your Desirability?
Please call: 1-718-989-5740 (Inside USA)
+1-718-989-5740 (Outside USA)
is an University Dip1oma/Degree Holding you back?
Kindly call us To inquire about Our degree programs.
Whether you are Seeking a Bacheelor, Diploma, M B A /P h D
We can provide you credentials to Get you better career
No exam, Study, test, or courseworks required
Please call: 1-718-989-5740 (Inside USA)
+1-718-989-5740 (Outside USA)
Please Leave us your "Name, Country and Phone No. with Countrycode"
Our Staff will call You back soon
------------------------------
Date: Mon, 3 Nov 2008 14:03:56 -0800 (PST)
From: Matt <baumssl27 at yahoo.com>
Subject: Pump ideas
I'm looking for just the right pump to move wort/beer to/from a
few 60G oak barrels, and have found the following options:
1. March 809 centrifugal: only problem is it's not self-priming,
which could be annoying unless I can figure out a really clean
way to prime it. I'll be moving fresh wort to ferment in these
barrels (plambic) so I want to find a very clean solution.
2. Diaphragm pumps: maybe I could live with the low 3 GPM rate,
and maybe my wort will be free enough from debris so as not to
clog the valves, but those both seem like good reasons to avoid
this type of pump.
3. Self-priming centrifugal: for instance St. Pats JET05 or
similar models from homebrewit.com or morewine.com, these pumps
often drive wine filters and I guess they're self priming in
the sense if you fill their head with liquid, they'll generate
some (hopefully enough) suction before the liquid is all gone (?).
Is something like #3 my best option? Has anyone used one of
these pumps? Any other options I should think of? Thanks for
any suggestions,
Matt
------------------------------
Date: Mon, 3 Nov 2008 22:37:06 -0500
From: "Nelson at DBG" <Nelson at DunedinBrewersGuild.com>
Subject: Entries now being accepted for Walk The Line On Barleywine 2008
Announcing Walk The Line On Barleywine - 2008 - entries are now being
accepted! Go to www.DunedinBrewersGuild.com to submit your entry online or
to get more information. Here's the scoop:
Walk The Line on Barleywine is a homebrew competition, and has been expanded
to include "Imperial" styles. It is AHA sanctioned, for BJCP points.
Judging date: December 6, 2008
BJCP judging guidelines will be followed, and entries can be made in all
BJCP beer styles (1-23), and will be judged in the following groups (subject
to changed based on entries received):
Imperial Lager (BJCP styles 1-5)
Imperial Pale and Brown Ale (BJCP styles 6-11 and 14-15)
Imperial Porter and Stout (BJCP styles 12-13)
Big Belgians (BJCP styles 16-18)
Old Ales and Barleywine (BJCP style 19)
BJCP styles 20-23 will be entered into one of the above groups, depending on
the description of the entry
Winner of the homebrew competition gets a great plaque. All winners get
medals.
Each entry costs $6 and consists of two(2) unmarked and unlabelled 10-14oz
brown bottles. Entries will be accepted online only - Submit your entries at
www.DunedinBrewersGuild.com.
Entries will be accepted from 1 November 2008 through 28 November 2008.
Entries may be submitted by a single brewer, or by a brewing team. All
entries must be homebrewed, and not brewed on commercial or brew-on-premise
equipment.
In keeping with the Florida Circuit competitions, you may submit a maximum
of two entries for each BJCP substyle. For example, you may submit 12
stouts, but only two of each of the stout substyles (dry, sweet, oatmeal,
etc.).
Judging will begin at 9AM on 6 December, followed by an awards ceremony -
check back for location and details.
Nelson Crowle
Competition Coordinator
Nelson at DunedinBrewersGuild.com
Nelson at BuildABeer.org
------------------------------
End of HOMEBREW Digest #5442, 11/03/08
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