FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
Scottsdale AZ brewpubs? [SEC=UNCLASSIFIED] ("Williams, Rowan")
Sparge Arms [SEC=UNCLASSIFIED] ("Williams, Rowan")
Five Star pH Stabilizer (Jeff Hewit)
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Date: Thu, 26 Mar 2009 16:56:23 +1100
From: "Williams, Rowan" <Rowan.Williams at ag.gov.au>
Subject: Scottsdale AZ brewpubs? [SEC=UNCLASSIFIED]
Hi Folks,
I may be travelling to Scottsdale AZ in May/June this year and was hoping somebody may be able to recommend local brewpubs for a thirsty traveller!!
Cheers,
Rowan
Canberra Brewers Club, Australia
[9588.6, 261.5] AR (statute miles)
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Date: Fri, 27 Mar 2009 13:33:15 +1100
From: "Williams, Rowan" <Rowan.Williams at ag.gov.au>
Subject: Sparge Arms [SEC=UNCLASSIFIED]
Hi all,
I'm planning on picking up a sparge arm for my 10 Gal Rubbermaid Cooler, under the flimsy excuse that it's my birthday soon!
So, I would like to know from those of you who use sparge arms whether I should ensure that an inch or so of sparge water sits over the grainbed during the sparge or does it make no difference if I gently sprinkle the sparge water over an exposed grainbed?
I've been batch sparging for I don't know how many years and I rarely get better than 75 percent extraction efficiency - I want to do better than that and besides, I've tried all sorts of methods to improve the flow of the sparge liquor including aluminum foil with fork holes in it to holed plastic plates to doing a jig during the sparge - all to no avail. I've tweaked the water chemistry and messed around with my mill and I still get a consistently mediocre extraction efficiency. I get clear steady runoff through the stainless false bottom from B3 so I can't blame the mashtun itself.
So, any tips on using a sparge arm during the fly sparge would be appreciated. And please, don't bother telling me that I don't need one - I've had a gutful of inefficient batch sparging and I want to see how things go, on the fly!
Cheers,
Rowan Williams
Canberra Brewers Club, Australia
[9588.6, 261.5] AR (statute miles)
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If you have received this transmission in error please
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of any confidentiality, privilege or copyright in respect
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------------------------------
Date: Fri, 27 Mar 2009 20:32:00 -0400
From: Jeff Hewit <bippoj at gmail.com>
Subject: Five Star pH Stabilizer
I have been reading some great things about Five Star's pH Stabilizer.
Seems like a magic bullet that will adjust any water to 5.2. However, I
haven't been able to determine -
1 - How does it work? (I did take Freshman Chemistry, but that was in
1968, and I've forgotten a lot)
2 - How do I modify the addition of gypsum, Epsom salts, etc. to get the
water profile I am looking for? Do I really need to add anything at all?
Thanks for any feedback.
Brew On!
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End of HOMEBREW Digest #5532, 03/27/09
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