FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
re: Frambois ("jeff_ri")
Your favorite beer: This could be fun ("Jerry \"Beaver\" Pelt")
RE: Coolships ("Mike Sharp")
Need help with setting up my draft system. ("Matthew Frayer")
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Date: Sat, 3 Jan 2009 10:31:21 -0500
From: "jeff_ri" <jeff_ri at cox.net>
Subject: re: Frambois
Hi All,
In HBD #5478 Joe Katchever asked about adding raspberries to a lambic and
not having the fruit sugars ferment.
After the primary is complete, add some potassium sorbate before adding
the fruit. The potassium sorbate will prevent the yeast from restarting the
fermentation.
Jeff McNally
Tiverton, RI
(652.2 miles, 90.0 deg) A.R.
www.southshorebrewclub.org
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Date: Sat, 3 Jan 2009 10:37:04 -0800 (PST)
From: "Jerry \"Beaver\" Pelt" <beaverplt at yahoo.com>
Subject: Your favorite beer: This could be fun
Hi all,
I'm mostly a lurker that enjoys reading this
every day to pick up tidbits of knowledge.
Due to unemployment circumstances, I've been
unable to brew for about two years. With a
Christmas gift, I can finally scratch my brewing
itch again. I'm going to ask this forum to give
me some suggestions from their favorite beers.
I'm thinking it will bring some lurkers out
of the closet and give the regulars a chance
to brag about their best.
I'm hoping that out of this, I'll find a beer
that tickles my fancy that's not in the books.
Thanks
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Date: Sat, 3 Jan 2009 12:48:11 -0800
From: "Mike Sharp" <rdcpro at hotmail.com>
Subject: RE: Coolships
Kai said:
[...] But Steve already mentioned that wort oxidation is a big No-No in
today's brewing. Mainly because the oxidation that leads to darker and
less stable beers and the biological instability that comes fom such a
large wort surface being exposed to the air. It is really hard to find
any operating cool ships in German breweries these days. Even in small
museum breweries. [...]
That's interesting; The biological aspect is the very reason I've read that
some Belgian breweries still use one.
Regards,
Mike Sharp
Kent, WA
[1891.3, 294deg] AR
------------------------------
Date: Sat, 3 Jan 2009 17:46:39 -0500
From: "Matthew Frayer" <mjfrayer at gmail.com>
Subject: Need help with setting up my draft system.
Hi all,
I am in the process of setting up my dream taps in my dining room. My
intention is to have my kegs in a converted chest freezer and then run the
beer lines up through the floor to the tower in the dining room above. I
think that I have a pretty firm grasp on how to balance the system (total
distance is about 10 feet so I would need 1/4" ID tubing) but I am trying to
figure out if I need to have further cooling on the lines as they leave the
freezer and head upstairs.
I have done a little research and have seen that I could install a blower in
the freezer and run the lines through either rigid or flexible tubing to
keep the lines cool all the way to the faucet. Here are my questions.
1. Is it necessary to refrigerate the lines if they are travelling through
a 50 degree space?
2. Is there a way to keep from needing to keep the blower running all the
time? How big of blower do I need? (It should be a pretty straight shot
from freezer to faucet. No turns) This seems very inefficient from an
energy standpoint.
Is there anyone else out there that has done this. Could you lend me some
advice?
Thanks
Matt
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End of HOMEBREW Digest #5479, 01/04/09
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