FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
Sponsor The Home Brew Digest!
Visit http://www.hbd.org/sponsorhbd.shtml to learn how
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:
First lager mess up? (Paul Sleeman)
Lager and Temperature ("Darrell G. Leavitt")
Re: Is my beer ruined/lager mess up (variations on a theme). (stevea)
Congratulations! ! ! You Have Won Two Million Euros ("La Francaise des Jeux")
DC/VA/MD Homebrewers - Spirit of Free Beer Announcement ("Mark Hogenmiller")
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* The HBD Logo Store is now open! *
* http://www.hbd.org/store.html *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 $3400
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.
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!!
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: Tue, 21 Apr 2009 06:21:07 -0400
From: Paul Sleeman <psleeman at gmail.com>
Subject: First lager mess up?
I wouldn't worry about. The difference between where you pitched and the
optimum fermentation temperature isn't significant. I have done the same
thing several times and have not had a problem.
Good Luck,
Paul
------------------------------
Date: Tue, 21 Apr 2009 09:06:12 -0400 (EDT)
From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu>
Subject: Lager and Temperature
I think that you will probably be alright with your lager. I have tried
both ways, and prefer starting (as you did) at room temp, then dropping it
to fermentation temps.
Let's see what others have to say.
Personally, for a lager / pils I find that the water used and the amt of
healthy yeast, and the grain bill are also quite important.
Perhaps we can get a discussion of this started here?
Darrell
------------------------------
Date: Tue, 21 Apr 2009 10:46:41 -0400
From: stevea <steve-alexander at roadrunner.com>
Subject: Re: Is my beer ruined/lager mess up (variations on a theme).
RobertO says ...
> Subject: First lager mess up?
>
> For a number of reasons, I had to put together my first lager hastily
> this weekend. Too hastily, I guess. For some reason (I thought I read
> this in one of Miller's books, but I can't find it now) I thought it was
> ok to pitch the lager at "normal" temps, which for me, is about 62F.
> Then, cool it down in the fridge over a period of time to the
> recommended temps for that yeast strain (Munich 2308). So I put it in
> the fridge after aerating, started chilling it down last night. This
> morning it's about 54F and bub-bub-bubbling away.
>
> But I've since read that doing it this way instead of pitching at the
> yeast fermenting temp. can cause off-flavors. Did I mess this this
> first lager up big time?
>
> Cheers
>
My considered opinion is, "Possibly".
Particularly lager yeast will form less unsaturated fatty acids(UFA)
when pitched warm. Yeast can only form UFA in the presence of oxygen
and this is typically early (first hour) after pitching into aerated
wort. Yeast with less UFA are more susceptible to "cold shock" and
later when the fermentation slows their membranes will be more "leaky"
which will lead to more secondary products ... esters & fusels. They'll
also be more susceptible to "stuck fermentation" esp in higher gravity
wort.
So if you build up a healthy starter in cool aerated conditions your
yeast are fine. If instead you pitch a lager smack-pack into 70F wort
you are begging for trouble. 62F isn't the worst lager pitching temp
I've heard of and I doubt you'll have a significant problem, but it's
not a "best practice".
As an aside if you don't like the resulting flavors (unlikely I think)
one rescue method would be to allow the fermentation to finish and then
do a referment by adding ~10-15% new pitched kreusen wort. The
additional CO2 blow-off scrubs the less desirable flavors and the new
yeast growth reduces diacetyl levels. The best HB lagers I've ever had
used a secondary ferment like this. I've performed some re-ferments like
this by storing a fraction of the wort in a frozen state ... not difficult.
Many less experienced brewers seem to have a severe lack of patience
between pitching and waiting for the first bubbles out of the
fermentation lock. This leads them to try stunts like pitching into
too-warm wort. Yes yeast grow faster at the elevated temp, but it's not
generally beneficial to yeast health or the flavor of the beer. There
are some special cases, such as when attempting to increase ale esters
or modulate 4VG in a weizen where warmer pitching may make sense -
othewise it's best to avoid.
Veering a bit to the geeky side ... lager yeast can perform very well
at ~65F *IF* they are kept under considerable head pressure (~1-1.5 atm
IIRC). You'd need to ferment in a pressure safe fermenter (corny for
example) and you'd also need a pressure regulation system ... but it
reportedly works well. I'd still want to build the starter in cool
aeration to get the UFA levels up. I should try this ....
-S
------------------------------
Date: Tue, 21 Apr 2009 17:59:35 -0400 (AST)
From: "La Francaise des Jeux" <fdjeux2009 at live.com>
Subject: Congratulations! ! ! You Have Won Two Million Euros
- --
La Francaise des Jeux
Bureau central
Gestion et services centraux:
2 Rue Frochot
Paris, cle-de-France 75009
France
We are pleased to inform you of the result of the just concluded annual
final draws of La-Francaise des Jeux Loterie program. La-Francaise des
Jeux draws was conducted on-line by an automated random computer ballot
search from the Internet. No tickets were sold.
This draw is conducted annually.
After this automated computer ballot, your e-mail address attached to
serial number 09-11-11 drew the lucky number 11-13-25-28-49-5, which
consequently emerged as our only winner in the United Kingdom Booklet.
You been approved for a lump prize off of 2,000,000.00 (Two Million
EURO)in cash credited to File Number LFDJL/08/8007. Your funds are
nowdeposited in an offshore bank with a hardcover insurance.
Please note that your File Number falls within our British booklet
category. In view of this, our affiliate bank in the Europe would release
your 2,000,000.00 (Two Million Euro) to you in the United Kingdom.
To begin your claim, please contact our London help line with the
information below.
La Francaise des Jeux
Information and Payment Bureau:
United Kingdom Office
TEL + 447031845029
Fax: +448709744065
Email:info2009 at strompost.com
:desjeuxloterie at live.com
You will be assisted with the remittance of your prize funds to your
designated bank account.
Note that all prize funds must be claimed not later than 20 days of this
notice. After this date all funds will be returned to the LOTTERY TREASURY
as unclaimed.
Congratulations once again from all members and staff of the La-Francaise
des Jeux Loterie and thanks for been part of our program.
Cordialement,
Charles Lantieri
------------------------------
Date: Tue, 21 Apr 2009 21:26:29 -0400
From: "Mark Hogenmiller" <mehogenmiller at verizon.net>
Subject: DC/VA/MD Homebrewers - Spirit of Free Beer Announcement
Less than a month to go!
Plan now to enter the Brewers United for Real Potable's (BURP) Seventeenth
Annual Spirit of Free Beer (SoFB)competition.
- -- The deadline for entries to be submitted is Friday, 8 May 2009 or dropped
off at the Saturday, 9 May 2009 BURP Meeting.
- -- The competition will be held on Saturday, 16 May 2009 at the Whole Foods
Market in Fairfax,VA Note: Judging will be closed to the general public, but
those interested in Judging or Stewarding can find information at
http://www.burp.org/events/sofb/2009/js-call.asp or e-mail the Judge
Coordinator at sofb_judges at burp.org
The Details
The SoFB competition is open to all homebrewers and will judge all BJCP/AHA
sanctioned styles including Meads and Ciders. The SoFB competition is
judged by experienced BJCP certified judges. The SoFB prides itself on the
quality of the comments made and prizes that are awarded.
In addition Spirit of Free Beer is a qualifying event for Masters
Championship of Amateur Brewing MCAB XI 2009.
Information (Drop-off locations, online registration, judge and steward
information and more) is posted to the Spirit of Free Beer website at
http://www.burp.org/events/sofb/2009/ or http://www.burp.org
Mark Hogenmiller
SoFB Publicity Minister
Washington DC, Virginia, Maryland
------------------------------
End of HOMEBREW Digest #5539, 04/21/09
*************************************
-------
