Homebrew Digest #5651 (January 31, 2010)

HOMEBREW Digest #5651 Sun 31 January 2010

FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org

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***************************************************************

Contents:
sparge water heater ("Mike Maag")
competition announcement - 15th annual South Shore Brewoff ("jeff_ri")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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
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JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
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----------------------------------------------------------------------

Date: Thu, 28 Jan 2010 21:30:32 -0500
From: "Mike Maag" <mikemaag at comcast.net>
Subject: sparge water heater

I heat my sparge water in the boil kettle to around 180F , then pump it into
a 10 gal plastic cooler. I am looking for a good way to keep the water at
167F until I start the sparge.
I was thinking of using a heatstick and a digital thermostat to maintain the
temperature. Do any thermostats have a submersible probe, or would I need
to install a thermowell in the side of the cooler?. Anyone know a better
way to do it?

Mike Maag

------------------------------

Date: Sat, 30 Jan 2010 15:02:58 -0500
From: "jeff_ri" <jeff_ri at cox.net>
Subject: competition announcement - 15th annual South Shore Brewoff

Hi All,

This email is the announcement of the 15th annual South Shore Brewoff
hosted by the South Shore Brew Club. This year's Brewoff will be held on
Saturday, April 17th, 2010 in Mansfield, MA.

Entries will be accepted in all 28 BJCP style categories, per the 2008
BJCP style guidelines.

Complete entry and judging information is available on the South Shore
Brew Club website at http://www.southshorebrewclub.org/

Jeff McNally, Judge Coordinator (jeff_ri at cox.net)

Rick Rodriguez, Competition Organizer (myhomebrew at yahoo.com)

------------------------------
End of HOMEBREW Digest #5651, 01/31/10
*************************************
-------

Homebrew Digest #5650 (January 22, 2010)

HOMEBREW Digest #5650 Fri 22 January 2010

FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org

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DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
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can be made by check to Home Brew Digest mailed to:

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or by paypal to address serverfund@hbd.org. DONATIONS of $250
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amount are considered paid advertisement, and may be deductible
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***************************************************************

Contents:
RE: Pitching Yeast (IT)" <stjones@eastman.com>
Check this out! ("Mike Smith")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* The HBD Logo Store is now open! *
* http://www.hbd.org/store.html *
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* 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
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spare for next year. Please consider it.

As always, donors and donations are publicly acknowledged
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JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
and Spencer Thomas

----------------------------------------------------------------------

Date: Wed, 20 Jan 2010 08:19:56 -0500
From: "Jones, Steve (IT)" <stjones at eastman.com>
Subject: RE: Pitching Yeast

Some good info from Don on pitching rates.

I had not heard of George Fix's recommended rate of 750,000 cells per ml
per degree plato ... but had read several times a recommended rate of
1,000,000 cells per ml per degree plato, 33% more than Dr. Fix recommends.

The 1m rate makes it really easy to figure out how many cells you need.
Just take the right part of the OG without the decimal place, and multiply
times the number of gallons. Take the original question of the rate for 1
gallon of a 1.053 ale: By the calculation it would be
1,000,000 * 3786 * 13.25 = 50,164,500 cells; by the simple formula it
would be 53,000,000 ... close enough.

OG times gallons = # cells to pitch (double it for lagers)

Steve Jones
State of Franklin Homebrewers
Beer Judge Certification Program
American Homebrewers Association

------------------------------

Date: Sat, 23 Jan 2010 01:15:10 -0500
From: "Mike Smith" <mike at appfortune.com>
Subject: Check this out!

Hey!

Here is a free trial download of RegUltimate:
http://www.internetdatanet.info

This advanced PC cleaner fixes your PC's registry errors and tweaks
your system for best performance.

We also managed to secure a huge 70% discount!

Check it out:
http://www.internetdatanet.info

We do our best to provide you with the latest and greatest innovations...

Here is the link again:
http://www.internetdatanet.info

Talk soon,

Mike Smith
VP, Communications
Top Mail-Innovations
http://www.internetdatanet.info

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------------------------------
End of HOMEBREW Digest #5650, 01/22/10
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Homebrew Digest #5649 (January 19, 2010)

HOMEBREW Digest #5649 Tue 19 January 2010

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:

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Canton Township, MI 48187-6309

or by paypal to address serverfund@hbd.org. DONATIONS of $250
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amount are considered paid advertisement, and may be deductible
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tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************

Contents:
RE: Pitching Yeast (donniestyle)
BABBLE Brew-Off 2010 ("Dan Morey")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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

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instead to http://homebrewfleamarket.com and post a free ad there.

The HBD is a copyrighted document. The compilation is copyright
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cannot be reproduced by any means for sale or profit.

More information is available by sending the word "info" to
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JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
and Spencer Thomas

----------------------------------------------------------------------

Date: Tue, 19 Jan 2010 09:42:50 -0600 (CST)
From: donniestyle at directlink.net
Subject: RE: Pitching Yeast

My recent yeast pitch rates are based on George Fixx's Recommended Pitch
Rates. Dr Fixx recommended 750,000*(mL of Wort)*(Deg Plato of Wort) for
ale, and twice as much for lager. Doing the math for your 1 gallon 1.053
batch, you get 3800 * 750,000 * 13.25 = 37,762,500,000 yeast cells. Using
the Propagator as previously noted you'll have 25,000,000,000 cells, and
assuming freshness and optimal handling and storage, a propagator would
probably be enough yeast for your test batch. With most of the other
yeast packaging available today you would be over pitching by almost 2 to
more than 3 times the amount needed, so avoid that by either not using all
of it (discarding some), making more beer (2 gal), or saving the
remainder. You can also weigh out dry yeast from packages to get the
estimated cells you require. Use calculations for the number of cells as
outlined below.

I have one question also. I've read before some claims a much higher cell
count in a dry yeast sachet, but my math does not calculate the same
numbers. Are the claims I've read (up to 224,000,000,000 yeast cells in a
dry yeast package) correct? I don't recall any such retail packaging.
I've seen 6*10^8 or 6*10^9 for cells per gram, and package sizes range
from 6 to 11.5 grams. I calculate the number of cells in a dry yeast
packet as follows, with the numbers from the yeast manufacturers data
sheets.
Package size: 11.5 grams
Cells/gram: 6 * 10^9 cells per gram
Total cells: 6 * 10^9 * 11.5 = 69,000,000,000 cells

Using Dr Fixx's pitching recommendations, this amount is sufficient for 5
gallons of about a 1.040 ale or 2.5 gallons of lager at the same OG. Yes,
the recommendations are for re-pitched yeast. Yes, current manufacturers
claim that and also that fresh yeast pitching rates are not much lower
(and would not attribute to over pitching issues).

Cheers,
Don

------------------------------

Date: Tue, 19 Jan 2010 19:46:13 -0600
From: "Dan Morey" <dan-at-morey.us at comcast.net>
Subject: BABBLE Brew-Off 2010

This is an invitation to participate in the BABBLE Brew-Off 2010 Saturday,
February 27, 2010 at DiCarlo's Fine Wines & Spirits in Mundelein, IL.
Entries will be accepted starting February 1st.

BABBLE is proud to announce that the Brew-Off will again be a stop on the
Midwest Homebrewer of the Year circuit http://www.sphbc.org/mwhboy/
We are also pleased to bring you our Entrant Appreciation Drawing. The name
of one participant will be selected at random and this person will win a
special gift package. Each entry qualifies you in the drawing, so the more
you submit the better your chances at winning!

There will be a separate best of show judging for Meads and Ciders. Ribbons
will be awarded for 1st, 2nd and 3rd best of show in these categories so
dust off some of those bottles and take a chance on winning more ribbons.

Rules and entry forms can be found on the BABBLE website
www.babblehomebrewers.com

If you are interested in Judging, please contact Bruce Dir and Stewarding,
Steve Pavlovich. You can contact both by emailing brewoff at
babblehomebrewers.com (just eliminate the spaces).

We have many fine sponsors which can also be found on our website.

Cheers, Dan

------------------------------
End of HOMEBREW Digest #5649, 01/19/10
*************************************
-------

Homebrew Digest #5648 (January 18, 2010)

HOMEBREW Digest #5648 Mon 18 January 2010

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
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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:
Starter ("Rob Moline")
RE: Pitching Yeast ("David Houseman")
RE: pitching yeast ("Mike Patient")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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
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Send articles for __publication_only__ to post@hbd.org

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instead to http://homebrewfleamarket.com and post a free ad there.

The HBD is a copyrighted document. The compilation is copyright
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JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
and Spencer Thomas

----------------------------------------------------------------------

Date: Mon, 18 Jan 2010 01:46:07 -0600
From: "Rob Moline" <jethrogump at suddenlink.net>
Subject: Starter

>From: Adam Bryant <adam at mprsupply.com>
>Subject: pitching yeast

>I know that having plenty of healthy yeast is essential. I typically do a
medium yeast starter from the wyyeast smack >packs for my 5gal batches.
>I am starting an experiment with a 1gal batch of ESB that has a gravity of
1.053. Is it necessary to make a starter for >my 1gal batch and if so, how
much?
>Thanks,
>New brewer

Sounds like you already are making a starter...a one gallon starter! ;=)
Of course, a sachet of Nott or Windsor would be overkill in a 1 g batch...

jethrogump

Rob Moline
Danstar

"The More I Know About Beer, The More I Realize I Need To Know More About
Beer!"

------------------------------

Date: Mon, 18 Jan 2010 07:19:19 -0500
From: "David Houseman" <david.houseman at verizon.net>
Subject: RE: Pitching Yeast

Adam,

I'll admit I'm not one to count yeast cells, but that's the approach. Yes,
you want the proper amount of healthy yeast. More for lagers than ales,
and more for bigger beers than smaller beers. Since yeast produce the
majority of esters early during reproduction, and you do want esters in most
ales, you do want yeast growth, so don't pitch too much yeast. For a clean
lager you don't want esters so you do want plenty of yeast so there is much
less reproduction and yeast gets to the job of fermentation.

Dave Houseman

------------------------------

Date: Mon, 18 Jan 2010 15:32:26 -0500
From: "Mike Patient" <mpatient at rta.biz>
Subject: RE: pitching yeast

In reply to the yeast pitching question,
there is two ways you could be going with Wyeast.
Either you are buying the Propagator packs, or Activator packs.
http://www.wyeastlab.com/hb_products.cfm
Propagators have 25 billion cells, and Activators have 100 billion.
If you have the propagator you need to make a starter to pitch,
if you get the activators, just break the smack pack and wait around
a day and pitch directly to 5 gallons of wort.
Personally, I go with the Activator packs and have never had a problem with
yeast amounts.

Hope this helps
Mike

------------------------------
End of HOMEBREW Digest #5648, 01/18/10
*************************************
-------

Homebrew Digest #5647 (January 17, 2010)

HOMEBREW Digest #5647 Sun 17 January 2010

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:
pitching yeast (Adam Bryant)
Siebel Advanced Homebrew Course now in Chicago ("Lemcke Keith")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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!!!**
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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: Thu, 14 Jan 2010 11:32:13 -0600
From: Adam Bryant <adam at mprsupply.com>
Subject: pitching yeast

I know that having plenty of healthy yeast is essential. I typically do
a medium yeast starter from the wyyeast smack packs for my 5gal batches.
I am starting an experiment with a 1gal batch of ESB that has a gravity
of 1.053. Is it necessary to make a starter for my 1gal batch and if so,
how much?
Thanks,
New brewer

------------------------------

Date: Sun, 17 Jan 2010 19:53:38 -0500
From: "Lemcke Keith" <klemcke at siebelinstitute.com>
Subject: Siebel Advanced Homebrew Course now in Chicago

Just a note to let homebrewers know that the Siebel Institute Advanced
Homebrewing Course will be held in Chicago at the Siebel Institute of
Technology from July 26 - 30, 2010. The format of the course remains the
same as we have offered over the last few years in Durango, Colorado.
Instructors Ray Daniels, Randy Mosher, Dr. Chris White and Chris Graham
of MoreBeer.com will again be providing instruction (with equipment
again provided by More Beer). We look forward to hosting this great
course in the beer-friendly city of Chicago this summer, and we know
students will have the time of their life exploring this city's vibrant
beer scene while attending this amazing course.

You can get more details on our web site at
http://siebelinstitute.com/course_desc/homebrewing.html, and for
registration information download our course catalog at
http://siebelinstitute.com/catalogs/pdfs/2009_wba_catalog.pdf. If you
have any questions about the course, please drop me a line at
klemcke at siebelinstitute.com .

Keith Lemcke
Vice-President
Siebel Institute of Technology

------------------------------
End of HOMEBREW Digest #5647, 01/17/10
*************************************
-------

Homebrew Digest #5646 (January 10, 2010)

HOMEBREW Digest #5646 Sun 10 January 2010

FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
RE Peanut butter stout ("Grant")
Loan Offer! (Payday Loans UK)

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----------------------------------------------------------------------

Date: Sun, 10 Jan 2010 10:03:40 +1100
From: "Grant" <gstott1 at ncable.net.au>
Subject: RE Peanut butter stout

At the 2008 ANHC (Australian National Home brewers Conference)
Andrew Lavery, Brewer from O'Brien's Brewing at Ballarat
gave a presentation on Gluten Free brewing.
During this presentation he mentioned that mid roasted
Sorghum malt gives a peanut butter flavor.

Could be an oil less alternative to peanut butter
if you can get Sorghum malt.
You will know if you over roast it as according to
him dark roasted Sorghum malt gives coffee flavours.

Regards,
Grant Stott
Geelong, Vic.
Australia

------------------------------

Date: Sat, 09 Jan 2010 11:29:58 +0000
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End of HOMEBREW Digest #5646, 01/10/10
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Homebrew Digest #5645 (January 08, 2010)

HOMEBREW Digest #5645 Fri 08 January 2010

FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org

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Contents:
Agave Lager ("Darrell G. Leavitt")
Hydrogenated oil vs others (slaycock)

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----------------------------------------------------------------------

Date: Thu, 7 Jan 2010 08:55:20 -0500 (EST)
From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu>
Subject: Agave Lager

I am thiking of making an Agave Lager:
2nd use of Wyeast 2247,
Belg Aromatic malt, Pale and Pils (total 8.75 lb,
and 2 lb Agave Nectar in the boil.
Has anyone made something like this, it is almost
a Maibock, no?
Darrell

------------------------------

Date: Fri, 8 Jan 2010 10:50:04 -0600 (CST)
From: slaycock at discoverynet.com
Subject: Hydrogenated oil vs others

"Are there problems in the brewing process (or finished beer)
that hydrogenated oils would cause? I don't see where these
would act much differently than processed oils, but maybe I'm
missing something."

Calvin Perilloux
Middletown, Maryland, USA

Sorry Calvin sometimes I forget which forum I'm on.
I have no idea if hydrogenated oils act differently than other oils in the
process of brewing.
I emphasized the issue due to my disdain for this type of oil as its
horrible for the body we walk around with.

- --
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End of HOMEBREW Digest #5645, 01/08/10
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Homebrew Digest #5644 (January 06, 2010)

HOMEBREW Digest #5644 Wed 06 January 2010

FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org

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***************************************************************

Contents:
Re: PB stout (kmorgan1)
Why ZERO hydrogenated oils? (Calvin Perilloux)
Houseman on Coconut Oil/PB Stout/FermCap Analogy? ("Rob Moline")

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and Spencer Thomas

----------------------------------------------------------------------

Date: Wed, 06 Jan 2010 00:50:28 -0500
From: kmorgan1 at localnet.com
Subject: Re: PB stout

Here is a link to a source for PB flavor extract

http://www.naturesflavors.com/product_info.php?cPath=156&products_id=5750

I have not used their stuff, just found the site.

------------------------------

Date: Wed, 6 Jan 2010 06:05:00 -0800 (PST)
From: Calvin Perilloux <calvinperilloux at yahoo.com>
Subject: Why ZERO hydrogenated oils?

Steve (Laycock?) reports:

>> I always use organic natural peanut butter that
>> has ZERO hydrogenated oils.

Are there problems in the brewing process (or finished beer)
that hydrogenated oils would cause? I don't see where these
would act much differently than processed oils, but maybe I'm
missing something.

Calvin Perilloux
Middletown, Maryland, USA

------------------------------

Date: Wed, 6 Jan 2010 14:45:30 -0600
From: "Rob Moline" <jethrogump at suddenlink.net>
Subject: Houseman on Coconut Oil/PB Stout/FermCap Analogy?

Houseman on Coconut Oil/PB Stout/FermCap Analogy?

Gotta agree with Dave.every instance I can think of where warning was given
on poor head retention being an outcome of brewing with oily ingredients has
been followed by an opposite observation of great head.
Even brewing with 50 pounds of hemp seeds so oily, we had to dissassenble
the mill several times to ensure feeding the mill, head retention was great.
But,
I think Dave has hit on the key point, adding at end of boil, or towards the
end. It reminds me of FermCap use.added in the boil, or in fermentation, it
adds to retention by keeping retention proteins in the brew, and not stuck
to the interior of your vessel.
As for flavour impact, of course, adding to the serving tank.or keg ,
racking or serving.or even to the finished pint glass would offer the
greatest taste, but at the sacrifice of retention.though I have added FC to a
7 bbl server to combat foam when it was expedient.such as de-foaming during
nirogen purging to strip excessive CO2.
YMMV.
JethroGump

Rob Moline
Danstar/Lallemand
jethrogump at suddenlink.net

Please note new address.

------------------------------
End of HOMEBREW Digest #5644, 01/06/10
*************************************
-------

Homebrew Digest #5643 (January 05, 2010)

HOMEBREW Digest #5643 Tue 05 January 2010

FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org

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***************************************************************

Contents:
Re: Peanut Butter Stout (Dana Edgell)
Peanut Butter Porter (slaycock)
RE: Peanut Butter in Beer ("David Houseman")

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JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
and Spencer Thomas

----------------------------------------------------------------------

Date: Tue, 05 Jan 2010 10:48:51 -0500
From: Dana Edgell <dedg at lle.rochester.edu>
Subject: Re: Peanut Butter Stout

Brian,

Here is a link to a recipe for "Peanut Butter & Chocolate Sweet Stout"
that was published in BYO magazine.

http://www.byo.com/component/resource/article/825-homebrew-nation

Dana Edgell

> Date: Sun, 3 Jan 2010 20:45:35 -0600
> From: Brian Dougan <dougan.brian at gmail.com>
> Subject: Peanut Butter
>
> Thinking of working up a peanut butter stout, anyone tried one of these
> before?
>
> -Brian
>
>

------------------------------

Date: Tue, 5 Jan 2010 10:44:51 -0600 (CST)
From: slaycock at discoverynet.com
Subject: Peanut Butter Porter

Not that I'm really interested in making a peanut butter beer..
But I did a quick experiment with a half tsp of peanut butter in warm water.
Just dissolve your peanut butter in warm water, allow to sit and wait for
the oil to float to the surface of the water and skim (or pour)off.
That will remove the greater majority of the oil out of the peanut
butter. I expect that a fair amount of the "flavor" is contained in the
oil, but this process should work fine to minimize the head retention
problem. Now the question is how much peanut butter for a 5 gallon
batch...hmmm?
I always use organic natural peanut butter that has ZERO hydrogenated oils.

Steve in KC

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------------------------------

Date: Tue, 05 Jan 2010 21:23:04 -0500
From: "David Houseman" <david.houseman at verizon.net>
Subject: RE: Peanut Butter in Beer

I would have been concerned about the oils in peanut butter as well. But
after judging a couple excellent peanut butter beers (a chocolate peanut
butter porter was excellent), I talked to the brewers. They simply added
the peanut butter at the end of the boil. These beers did not have a
problem with head or its retention. So perhaps the concern over the oils
is over-stated. Similarly when adding coconut to a beer; I thought the
coconut oil would be a problem. It wasn't. Try it and see if there really
is a problem or if this is over-stated.

Dave Houseman

------------------------------
End of HOMEBREW Digest #5643, 01/05/10
*************************************
-------

Homebrew Digest #5642 (January 04, 2010)

HOMEBREW Digest #5642 Mon 04 January 2010

FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org

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or by paypal to address serverfund@hbd.org. DONATIONS of $250
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***************************************************************

Contents:
re:Peanut butter stout ("oobyjooby")
peanuts ("Darrell G. Leavitt")
Re: HSA (Calvin Perilloux)
Re: Peanut Butter (Denny Conn)
Peanut Butter (Brian Dougan)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* The HBD Logo Store is now open! *
* http://www.hbd.org/store.html *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
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* * * * * * * * * * * * * * * * * * * * * * * * * * * * *

NOTE: With the economy as it is, the HBD is struggling to
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and Spencer Thomas

----------------------------------------------------------------------

Date: Mon, 4 Jan 2010 00:14:09 -0500
From: "oobyjooby" <oobyjooby at cs.com>
Subject: re:Peanut butter stout

All that hydrogenated vegetable oil will give you problems. If you could
find some de-fatted peanut meal
that you could throw into the mash, now then you would have something to
work with.

------------------------------

Date: Mon, 4 Jan 2010 07:53:24 -0500 (EST)
From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu>
Subject: peanuts

Brian;
I have thought about this a good deal, as I also love peanuts, and would
like to see this flavor in a Porter. However, I believe that the oil in
the peanuts would really have a bad effect on head retention.

I looked for, and found, some commercially available peanut extract, and
was getting ready to purchase some, but the supplier would only sell in
large quantities (gallon or so as I recall).

Please let us know if you find another way.

Darrell

------------------------------

Date: Mon, 4 Jan 2010 07:37:11 -0800 (PST)
From: Calvin Perilloux <calvinperilloux at yahoo.com>
Subject: Re: HSA

>> the effects of exposing hot wort to oxygen are minimal compared
>> to the effects of exposing beer in the package to oxygen
>> especially if the beer is stored warm.

Fully agreed, AJ. That's the main message I got out of it.
In my opinion, anyone storing beer at room (or even cellar)
temperatures shouldn't even think of the term HSA until the
warm storage problem is handled.

Since I follow the same post-fermentation no-air-exposure-and-
cold-storage process that AJ uses, you might think that I'd be
one who could further benefit from avoiding HSA. But like AJ,
I have noted no problems that need remedying, and though I'm
not wild and reckless about it, I'm not overly careful about
aeration. Yet beer does seem to stay fresh for a year with
my current procedure. (Sorry, I haven't managed to keep a
Wiessbier that long, though.)

I mash in one vessel and then hand transfer, liter by liter,
the mash to the lauter tun at mashout, so there's a fair bit
of air exposure. But the fact that (it is said) Budweiser
actually runs air through the hot wort seems to speak volumes
to me about the reducing power of a healthy fermentation.

While on the topic, for those who want more detail on the
chemistry behind it, there is a short paper on 'scribd' by
DeSchutter, et al, from Catholic University in Leuven titled
"The Chemistry of Aging Beer". A bit of internet prowling
can turn that one up for you. I know it kept me entertained
for an evening!

Anyway, I can hardly wait to get a set of transcription
requests from you, AJ... which I shall get right onto...
over the next snowy Christmas week.

Calvin Perilloux
Middletown, Maryland, USA

------------------------------

Date: Mon, 04 Jan 2010 11:54:46 -0800
From: Denny Conn <denny at projectoneaudio.com>
Subject: Re: Peanut Butter

Brian, there's a discussion of that topic on the AHA forum. Check it
out at

http://www.homebrewersassociation.org/forum/index.php?topic=670.0

---------->Denny Conn
- --

Life begins at 60....1.060, that is!

------------------------------

Date: Mon, 4 Jan 2010 17:32:35 -0600
From: Brian Dougan <dougan.brian at gmail.com>
Subject: Peanut Butter

One idea I ran across that seems to hold some potential is to use a
natural peanut butter and over a period of a few days/week drain off
the oil that naturally separates until a dry crumbly peanut butter is
left. Also, the recipe author mentions adding some oats for head
retention. Thoughts?

-Brian

------------------------------
End of HOMEBREW Digest #5642, 01/04/10
*************************************
-------

Homebrew Digest #5641 (January 03, 2010)

HOMEBREW Digest #5641 Sun 03 January 2010

FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org

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Contents:
HSA ("A.J deLange")
Peanut Butter (Brian Dougan)

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----------------------------------------------------------------------

Date: Sat, 2 Jan 2010 09:03:26 -0500
From: "A.J deLange" <ajdel at cox.net>
Subject: HSA

I too would like to thank Calvin for his transcription. I have a
short list of other episodes which I haven't had time to listen to.
I'll give it to you at the January meeting.

I took a slightly different message away from the show and that is
that the effects of exposing hot wort to oxygen are minimal compared
to the effects of exposing beer in the package to oxygen especially if
the beer is stored warm. I have always taken the position that if
exposure of the wort to oxygen were undesirable then the swan-neck
sinks at the output of the lauter tuns would disappear and perhaps
they have but I have personally seen such a sink at Pilsner Urquell.
I posted here many years ago that if wort oxidation were part of the
profile of PU, that I wanted it in my Pils too.

In my own brewing I am not particularly careful about protecting the
wort from air but I don't go out of my way to aerate it either. OTOH,
once the beer enters the fermenter it never touches air again until
it's in your glass. The fermenter is always at positive CO2 pressure
as are the kegs into which the beer is counterpressure filled. When
the keg is pressurized with CO2 the CO2 displaces steam so there is
very little, if any, residual air in the keg. The kegs are exposed to
room temperature for only as long as it takes to fill them and they
the goe into a cooler between 34 and 38 F for the rest of the beer's
life. This seems to work. I enjoy some beers for a year or more. Even
wheat beers are quite good (if not as good as they are for the first
couple of month's) for over a year treated this way. The beers are
also protected from light, of course, and I don't know whether this
has anything to do with it.

------------------------------

Date: Sun, 3 Jan 2010 20:45:35 -0600
From: Brian Dougan <dougan.brian at gmail.com>
Subject: Peanut Butter

Thinking of working up a peanut butter stout, anyone tried one of these
before?

-Brian

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End of HOMEBREW Digest #5641, 01/03/10
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Homebrew Digest #5640 (January 01, 2010)

HOMEBREW Digest #5640 Fri 01 January 2010

FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org

***************************************************************
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FAQ at http://hbd.org for details of this status). Donations
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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
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tax professional, then see http://hbd.org for available
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***************************************************************

Contents:
Re: Oxidation and HSA by Bamforth on Brew Strong (Jeremy Bergsman)
RE:GREETINGS ("Mrs Jessy Malik")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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

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To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
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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
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JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
and Spencer Thomas

----------------------------------------------------------------------

Date: Thu, 31 Dec 2009 20:27:12 -0800
From: Jeremy Bergsman <jeremy.bergsman at gmail.com>
Subject: Re: Oxidation and HSA by Bamforth on Brew Strong

Calvin,

Thanks so much for that transcription--like you I am hard-pressed to listen
to podcasts.

A question for you or anyone else. From various parts of your transcript,
it seems clear that Bamforth is only talking about commercial scale
operations (except in a couple of places). Can we take it that the old
caveat that HSA may matter much more for homebrew-scale brewing still seems
plausible? It seems that he has probably not really addressed that issue in
his research.

The big takeaway of course is that we should all adopt the SO2 approach,
since we don't care about labelling issues (of course -S has been advocating
this here on the HBD for years).
- --
Jeremy Bergsman
jeremy at bergsman.org
http://bergsman.org

------------------------------

Date: Thu, 31 Dec 2009 16:59:57 +0100
From: "Mrs Jessy Malik"<mrs.mailk05 at yahoo.com.hk>
Subject: RE:GREETINGS

Good day,

My name is Mrs Jessy Malik, I am a dying woman who had decided to
donate what I have to the Charities. I am 53 years old and was
diagnosed for cancer about four years ago, immediately after the death
of my husband, I have been touched to donate from what I have inherited
from my late husband for the good work, rather than allow his relatives
to use my husband's hard earned fund.

As I lay on my sick bed, I want you to help me in carrying out my last
wish on earth which will be very profitable to you. i want to WILL a
total sum of $5.6million USD to you which I want you to distribute part
of it to any charity home for me, please for further information
contact me ASAP.

Regards,
Mrs.Malik.

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End of HOMEBREW Digest #5640, 01/01/10
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