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:
Weyermann Malts (Timmy R)
chloramine neutralizing ("Tom Logan")
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 $3500
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.
Financial Projection As of 19 Jan 2011
Projected 2011 Budget $3271.04
Expended against projection $ 520.75
Projected Excess/(Shortfall) ($2226.61)
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,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Sat, 12 Feb 2011 08:33:04 -0600
From: Timmy R <homebrewtim at mac.com>
Subject: Weyermann Malts
I just listened to a presentation on Basic Brewing Radio by Weyermann
describing all their products in detail and floor-malted grains were
specifically discussed. I speculate the difference may be comparable
to the differences seen between a standard continental pale ale malt or
possibly 2-row and a floor-malted base malt such as Maris Otter.
Certainly the difference in the actual malting process must produce some
significant differences.
After looking at their site, I find no details regarding their floor-malted
pilsner malt.
Cheers,
Timmy
------------------------------
Date: Sat, 12 Feb 2011 21:18:48 -0600
From: "Tom Logan" <tdlogan at ksu.edu>
Subject: chloramine neutralizing
Back on the list and brewing after a long step back.
The city water supply where I live recently changed over from chlorine to
chloramine. I know it was covered a long time ago to use campden tablets.
I read on one of the other forums to use sodium metabisulfite instead. So
the question is how much of either do I use and are there advantages to one
over the other? My water supply is hard but the treatment plant does remove
some before it goes out. Sorry, don't have the numbers in front of me.
Thanks!
Tom
------------------------------
End of HOMEBREW Digest #5792, 02/13/11
*************************************
-------
