Homebrew Digest #5898 (January 25, 2012)

HOMEBREW Digest #5898 Wed 25 January 2012

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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:
Paul Hethmon's new brewing stand ("Dave Long")
Things about brew stands ("Dunn, Scott C FLNR:EX")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 03 October 2011
*** Condition: Guarded ***
501(c)3 revoked in process of retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2011 Budget $3671.04
Expended against projection $2559.87
Unplanned expenditures $ 301.10
Projected Excess/(Shortfall) $1794.98

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!!

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The HBD is a copyrighted document. The compilation is copyright
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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,
Spencer Thomas, and Bill Pierce

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

Date: Tue, 24 Jan 2012 21:57:18 -0700
From: "Dave Long" <ldave at cableone.net>
Subject: Paul Hethmon's new brewing stand

I haven't built a stand yet, but I've been researching this topic myself
for awhile. I'd like to share some thoughts and observations. I have
built a heat shroud already for my existing setup. It's made of thin
stainless steel sheet, with sharp, double-back bends at each end that
interlock when the sheet is wrapped around the burner/pot. A pair of
stainless handles are bolted onto it, at both ends of the sheet, to
facilitate
the bend necessary to install it. Since stainless steel is a poor conductor
of heat, it works like a champ. I support it by attaching three long clamps
high up on the burner legs. With a little welding skill, these could be
permanently mounted support bars.

My conclusion about mounting to a stand is that the burner itself should
be the terminus of the support arms from the stand structure, instead
of the arms supporting the pot, with burner below. The pot, then,
simple sits atop the burner as it would if not mounted to a stand. If
the supports arms supported the burner pot support ring from directly
below, then the support arms themselves would serve as supports
for the heat shroud. This might still work well even if the support
arms were mounted lower on the burner assembly, such as below
and supporting the shroud that usually surrounds the burner jet
itself. As burners can vary quite a bit in design, your mileage may
vary.

Of course, my heat shroud does not serve the same protective role
of the sight tube that yours does. Mine simply increases the
efficiency of fuel comsumption. I don't have sight tubes, so this is
a problem I have no experience with, sorry to say.

Have a great day!
Dave

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

Date: Wed, 25 Jan 2012 08:35:15 -0800
From: "Dunn, Scott C FLNR:EX" <Scott.Dunn at gov.bc.ca>
Subject: Things about brew stands

Hello Paul:

I am also in the process of designing a brew a stand.

Here are a few things I am considering in my decision:

The distance from the top of the flame to the bottom of the kettle should be
such that it does not send blue flame out to the sides of the pot. This seems
like a waste of heat to me. Adjust the burner position to get the correct
height. This is dependant on the burner, fuel pressure, intensity.

Metal loses and lot of it's strength as it heats up and it needs to move as
it is heating and cooling. Make sure the design allows for the movement of
the support or welds could break. I like either the 6 point style as per gas
top cooker or the modified X, both these designs allow the hot metal to move.

I hope this helps

Scott C. Dunn RPF

------------------------------
End of HOMEBREW Digest #5898, 01/25/12
*************************************
-------

Homebrew Digest #5897 (January 24, 2012)

HOMEBREW Digest #5897 Tue 24 January 2012

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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:
Kettle Support Layout (Paul Hethmon)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 03 October 2011
*** Condition: Guarded ***
501(c)3 revoked in process of retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2011 Budget $3671.04
Expended against projection $2559.87
Unplanned expenditures $ 301.10
Projected Excess/(Shortfall) $1794.98

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
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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: Tue, 24 Jan 2012 15:06:51 -0500
From: Paul Hethmon <phethmon at hethmon.com>
Subject: Kettle Support Layout

I'm getting ready to have a new brew stand constructed and wanted to get
some feedback on the layout of the actual kettle support on the stand.

So my current stand just uses 2 parallel pieces of angle steel to support my
kettle. The burner is mounted under that (obviously). That does let quite a
bit of heat out towards the front and back of the stand. In fact, after
adding a Blichmann kettle, I had to add a heat shield out of concrete backer
board (Hardibacker for ceramic tile) to keep from boiling the sight tube.

This has got me thinking about whether the support design should be changed
to better direct the heat. I know my gas cooktop has something like this:

\ | /

- -- --

/ | \

So if that wonderful ascii art holds up, its basically 6 prongs pointing to
a center.

I was thinking a variation of that:

\ /

\ /

/ \

/ \

So basically a big X with the center cut out. I might also add a bar at the
top and bottom of the drawing. So you could think of it as a square with the
prongs pointing into the center of the box.

Another variation would be a simple box, so just adding pieces to join the
two front to back supports:

| |

|--------|

| |

| |

|--------|

| |

That box would be around 12 inches square on the inside measurement. The
bars would actually be 1.5 inch stainless.

That Blichmann is the 20 gallon model which is around 18 inches diameter.

So, any feedback? Don't worry?

thanks,

Paul

Farragut, TN

[443.2, 182.3] Apparent Rennerian

------------------------------
End of HOMEBREW Digest #5897, 01/24/12
*************************************
-------

Homebrew Digest #5896 (January 23, 2012)

HOMEBREW Digest #5896 Mon 23 January 2012

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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:
Re: passing the torch (Bob Ellis)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 03 October 2011
*** Condition: Guarded ***
501(c)3 revoked in process of retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2011 Budget $3671.04
Expended against projection $2559.87
Unplanned expenditures $ 301.10
Projected Excess/(Shortfall) $1794.98

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
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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: Sun, 22 Jan 2012 22:31:52 -0800
From: Bob Ellis <rmel at iinet.com>
Subject: Re: passing the torch

The torch passes both ways: Our son left Washington State for college back
East. Some years later when

we were visiting him after grad school and a post-doc fellowship, he
produced bottles of homebrew for our

enjoyment. Now we understood the finer parts of his education. Dad studied a
copy of Papazian's book on

the flight home and has been enjoying his own for a decade or so.

Bob

Vancouver, WA -- a few minutes from Portland

------------------------------
End of HOMEBREW Digest #5896, 01/23/12
*************************************
-------

Homebrew Digest #5895 (January 22, 2012)

HOMEBREW Digest #5895 Sun 22 January 2012

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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:
Passing the torch ("Mike O'Brien")
Re: passing th torch (Brian Morgan)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 03 October 2011
*** Condition: Guarded ***
501(c)3 revoked in process of retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2011 Budget $3671.04
Expended against projection $2559.87
Unplanned expenditures $ 301.10
Projected Excess/(Shortfall) $1794.98

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, 21 Jan 2012 12:35:55 +0000 (UTC)
From: "Mike O'Brien" <mobrien315221mi at comcast.net>
Subject: Passing the torch

In July I will have been brewing for 30 years! Over the course of those
years I have taught hundred of people to brew beer - including some that have
gone on to be pros.

The ones that I am most proud of - are both of my kids who brew their own
beer. Both have an uncanny ability to put together interesting recipes. I
never thought that they were paying that much attention!

The other (2) - were scouts from our Boy Scout Troop. Other than showing
them how to make root beer - for the blue and gold banquet - they 'figured
out beer for themselves' - but that is what scouting teaches! They have both
thanked me for planting the 'seed' - that you can make their own beer.

As for the 'next generation' - you can never start 'em too young - my
grandson Evan:

https://picasaweb.google.com/113729492104041066438/EvanSBrewDays#

Mike O'Brien

BrewGyver

734-637-2532

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

Date: Sat, 21 Jan 2012 08:18:21 -0500
From: Brian Morgan <bkmorgan50 at gmail.com>
Subject: Re: passing th torch

Greg wrote:
"My nephew loves my home brew and for Christmas his dad got him a beer kit
and we had a gathering at my house a few days later to brew a batch. A few
weeks later I got a call from my nephew, he and a roommate were brewing
beer. Yeah!! We should all try to pass our knowledge on every opportunity
we get."

I have been working diligently on this. I lived and worked in Utah for 9
months
several years back (thought I was making a permanent move there), and got 3
of
my fellow engineers (Recovering Mormans) brewing. I told them my work is
done,
and moved on.

My son (now in Milwaukee) brews - he and I made several batches of beer for
his
wedding reception. My son-in-law is now brewing (he's in Cinci), and so is
my youngest
daughter and her boyfriend (in Baltimore). I'm doing my part!

Brian
Holwell, MI

------------------------------
End of HOMEBREW Digest #5895, 01/22/12
*************************************
-------

Homebrew Digest #5894 (January 20, 2012)

HOMEBREW Digest #5894 Fri 20 January 2012

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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:
passing the torch ("Greg Hunter")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 03 October 2011
*** Condition: Guarded ***
501(c)3 revoked in process of retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2011 Budget $3671.04
Expended against projection $2559.87
Unplanned expenditures $ 301.10
Projected Excess/(Shortfall) $1794.98

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: Fri, 20 Jan 2012 10:20:56 -0500
From: "Greg Hunter" <greg at hunterdux.com>
Subject: passing the torch

I have been away from the digest for a couple of years and just recently
reenrolled. I was pleased to see so many familiar names and sorry not to
see others. No more Rennerian coordinates? It is also sad to see days go
by with no digest and when it does arrive there is only one post.

My nephew loves my home brew and for Christmas his dad got him a beer kit
and we had a gathering at my house a few days later to brew a batch. A few
weeks later I got a call from my nephew, he and a roommate were brewing
beer. Yeah!! We should all try to pass our knowledge on every opportunity
we get.

Beer is our obsession.......

Greg Hunter

Duxbury, MA 02331

------------------------------
End of HOMEBREW Digest #5894, 01/20/12
*************************************
-------

Homebrew Digest #5893 (January 19, 2012)

HOMEBREW Digest #5893 Thu 19 January 2012

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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:
All-American Ale Homebrew Competition at Cincy Winter Beerfest (Rick Franckhauser)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 03 October 2011
*** Condition: Guarded ***
501(c)3 revoked in process of retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2011 Budget $3671.04
Expended against projection $2559.87
Unplanned expenditures $ 301.10
Projected Excess/(Shortfall) $1794.98

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
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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
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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: Thu, 19 Jan 2012 20:49:36 -0500
From: Rick Franckhauser <frnckhsr at live.com>
Subject: All-American Ale Homebrew Competition at Cincy Winter Beerfest

Cincy Winter Beerfest and The Cincinnati Malt Infusers Present:

The All-American Ale Homebrew Competition

Call for Entries and Judges

Saturday, February 11, 2012

Duke Energy Convention Center

525 Elm Street

Cincinnati, Ohio 45202

The Basics

The Competition is open only to BJCP categories 10A (American Pale Ale), 10B
(Amber Ale), 10C (American Brown Ale), 14B (American IPA), 14C (Imperial
IPA), and 19C (American Barleywine)

1st, 2nd and 3rd place awards will be given for each category as well as a
very special award for best of show.

The Best of Show winner will get the opportunity to brew their award winning
beer at Rivertown Brewing! You will also get to showcase your creation at
the 2012, Cincinnati Riverfest Party On The Bridge, during the Labor Day
Weekend Fireworks extravaganza.

The awards ceremony will be held during the Cincy Winter Beerfest on
Saturday night.

Call for Entries

For all the specifics on how to enter log in to register at:
<http://allamericanale.brewcompetition.com/index.php>
http://allamericanale.brewcompetition.com/index.php

Call to Judges and Stewards

Judges will receive FREE entrance to the Cincy Winter Beerfest, Saturday
evening session, a meal ticket to use during the festival and a voucher to
pay for parking. To check out more about the festival go to:
<http://www.cincybeerfest.com/> http://www.cincybeerfest.com/

Judging will take place at the Convention Center, Saturday, February 11th
from 1:00 - 4:00 pm

Duke Energy Convention Center

<http://www.duke-energycenter.com/2100/Default.asp>
http://www.duke-energycenter.com/2100/Default.asp

Stay at Cincinnati Hyatt-Regency at the special reduced rate of $95.00 per
night. When making reservations mention you are in town to judge at the
Cincy Winter Beerfest, All- American Ale Competition.

<http://cincinnati.hyatt.com/hyatt/hotels/services/maps/index.jsp>
http://cincinnati.hyatt.com/hyatt/hotels/services/maps/index.jsp

The awards ceremony will be held during the Cincy Winter Beerfest on
Saturday night.

For all the specifics and to sign up to Judge or Steward log in to register
at: <http://allamericanale.brewcompetition.com/index.php>
http://allamericanale.brewcompetition.com/index.php

------------------------------
End of HOMEBREW Digest #5893, 01/19/12
*************************************
-------

Homebrew Digest #5892 (January 12, 2012)

HOMEBREW Digest #5892 Thu 12 January 2012

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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:
Win a Professional Brewing Course with Danstar Yeast (Lemcke Keith)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 03 October 2011
*** Condition: Guarded ***
501(c)3 revoked in process of retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2011 Budget $3671.04
Expended against projection $2559.87
Unplanned expenditures $ 301.10
Projected Excess/(Shortfall) $1794.98

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: Thu, 12 Jan 2012 11:52:11 -0500
From: Lemcke Keith <klemcke at siebelinstitute.com>
Subject: Win a Professional Brewing Course with Danstar Yeast

>From now until April 12th 2012, every time you use Danstar Premium Yeast,
you can use the empty package to enter for a chance to win a professional
brewing course! In the "Beer School 2012" contest, Danstar will sponsor one
lucky winner in a random draw for fully-paid tuition in the 2012 World
Brewing Academy web-based Concise Course in Brewing Technology. A $3,200
value, the Concise Course offers intermediate-level training that will build
on your brewing knowledge to give you a complete understanding of the
commercial brewing process. Whether you want to build your homebrewing skills
or build a career as a professional brewer, this course will change the way
you think of beer & brewing.

Along with the above grand prize, we will also be drawing for 10 secondary
prizes of a box of 50 packages of your choice of 11-gram sizes of Nottingham,
Windsor or Munich yeast (a $250.00 suggested retail value)!

To enter, download the entry from from the "Contests" section of our web
site at www.lallemandbrewing.com<http://www.lallemandbrewing.com>
,<http://r20.rs6.net/tn.jsp?llr=mybnoobab&et=1108923918264&s=0&e=0017g9aorLIi
GlFakivG1-JIv9kMncC_U-6mPfNoGmwsMJPoGOhFE1gs4QHuAwKwzB1dvopd8BnGz_SJaFc9cdzP8
CmzpgNARxS5HiIUdqGEbPZ7LpxmLt3GqLGe1AQXOk29mQr0ASMrpBR19UDY_xfmfnojiApXSVR7UT
cj6zVHfjeny1c3Fnr5A==> print out the form and attach an empty sachet from any
11-gram size of Danstar Nottingham, Windsor or Munich yeast and mail it to
the address listed on the form. You can enter as many times as you like, so
the more you brew with our yeast, the better your chance of winning! For more
information on the contest or on any of our products, contact us by email at
homebrewing at lallemand.com<mailto:homebrewing@lallemand.com>.

------------------------------
End of HOMEBREW Digest #5892, 01/12/12
*************************************
-------

Homebrew Digest #5891 (January 10, 2012)

HOMEBREW Digest #5891 Tue 10 January 2012

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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:
Target gravity and such (Thomas Rohner)
fermentation temp ("Greg Hunter")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 03 October 2011
*** Condition: Guarded ***
501(c)3 revoked in process of retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2011 Budget $3671.04
Expended against projection $2559.87
Unplanned expenditures $ 301.10
Projected Excess/(Shortfall) $1794.98

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: Tue, 10 Jan 2012 12:02:28 +0100
From: Thomas Rohner <t.rohner at bluewin.ch>
Subject: Target gravity and such

Hello all

I started brewing in 96 with a couple of extract brews.
I was more or less happy with the results, but i found that i like to do
things from scratch. (i have yet to malt my own grains ;-)
So is started to collect, organize and build my equipment for all grain
brewing.
After reading almost all books on the subject, i had high expectations
on process control.

Regarding thermometers, i can recommend the (www.greisinger.de) GTH
175/Pt. I don't know if it's available on your side of the Atlantic
ocean, but here it's a good value.
I have two of them and checked both of them together in a ice bath,
boiling water and around body temperature with a fever thermometer. They
all read the same values to the last digit, which is pretty amazing.
(the fever thermometer doesn't work around freezing or boiling of course...)
I works from -199 to 199 degrees celsius with 0.1 resolution.

I used to weigh my malt with a 2kg (4 lb) kitchen type digital scale
with 1g resolution when i started.
At some point i bought a used professional digital scale that goes up to
30kg with 1g resolution. I was a steal and i can weigh my 10 to 13kg (20
to 26 lb) grist in one go.

I have a dedicated (Win98) notebook in the brewery with "Promash" to
calculate and keep notes of my brews.

I have 3 hydrometers and 2 refractometers to measure densities, but
lately i just measure the og with a refractometer for reference.

After around 300 successfull consistent batches, i feel confident enough
that i could brew with a thermometer only. (The rest are known
volumetric constants... good aeration and enough healthy yeast at the
right fermentation temperature)
It has been done this way for centuries, if not milleniae. The control
over unwanted bugs and pure yeast in fermentation may be rather new.

I still use my measuring equipment, but i think it is generally
overemphasized. It's nice to have, of course.

After i tried to brew recipes with with 5 or more different malts and
hop additions, i realized that i have to know my ingredients to create
what i want.
So i started to brew a beer with my base malt only. (Weyermann pilsener
malt)
Then i did the same with Munich and Vienna malt. Then i went back to
pilsener with some light then dark cara, then some carafa and so on.

I did the same with one hop variety at different times into the boil,
then the next.
I like the "old" noble varieties from the region here. (Tettnager,
Hallertauer, Saaz and some englisch ones for ales and the occasional
late Cascade addition in a wheat beer for the citrusy aroma for the
lemon lovers)

Get to know your ingredients and equipment, don't change to many
variables at a time and brew a lot. Your final judge should be your palate.

When i started in electronics, there was a saying that goes like this.
"Wer misst, misst Mist."
Translated it says about "Those who measure, measure bullshit." This was
especially true with old passive analog voltmeters and low voltages.

Cheers Thomas

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

Date: Tue, 10 Jan 2012 10:52:07 -0500
From: "Greg Hunter" <greg at hunterdux.com>
Subject: fermentation temp

I ferment in my basement in NE. Basement temp is usually around 55 degrees
and I use an immersion heater in the carboy with a thermometer. I can
usually maintain a steady temp and have never had trouble. This technique
doesn't work for lagering, but since I drink ales most of the time, it
doesn't matter.

Greg Hunter

Duxbury, MA 02331

------------------------------
End of HOMEBREW Digest #5891, 01/10/12
*************************************
-------

Homebrew Digest #5890 (January 09, 2012)

HOMEBREW Digest #5890 Mon 09 January 2012

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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:
Higher Gravity Milling Procedure ("Dave Burley")
Off-target gravity (Pat Casey)
Gluten and Barley ("Spencer W. Thomas")
re; target gravity / thermometers ("Bill & Sara Frazier")
fermentation temp ("Mike Patient")
Target Gravity ("Dunn, Scott C FLNR:EX")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 03 October 2011
*** Condition: Guarded ***
501(c)3 revoked in process of retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2011 Budget $3671.04
Expended against projection $2559.87
Unplanned expenditures $ 301.10
Projected Excess/(Shortfall) $1794.98

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: Mon, 9 Jan 2012 00:41:07 -0500
From: "Dave Burley" <Dave Burley at charter.net>
Subject: Higher Gravity Milling Procedure

Keith,

I see my response to your question on lower gravity was rather cryptic. I
published my milling method here many years ago. This emulates a two roll
mill. Here's how I mill.

Load the malt into the hopper with the nip ( or gap) closed , turn on the
motor and open the gap until you just get a full flow. This will produce a
cracked malt. Typically 6 pieces often still in the husk..

Close the nip once again and load the hopper. with the cracked malt. Turn
on the mill and open the nip to get a good flow.

Believe it or not, this method is faster thsan a single pass at a narrow
gap. Plus you will experience superior fluid handling throughout and a higher
gravity.

Keep on Brewin'

Dave Burley.

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

Date: Mon, 09 Jan 2012 17:13:20 +1100
From: Pat Casey <pat at bmbrews.com.au>
Subject: Off-target gravity

Check the accuracy of your hydrometer, and measurement of volumes and
weights. I've found these to be the main culprits for off-target gravities.

If the hydrometer has a hairline crack and has liquid in it then it will
sit lower and give a lower gravity. Check that it reads 1.000 in water
at the calibration temperature.

The accuracy of measuring jugs can be highly variable, especially where
the volumes are printed on the jug. Filling them with a kg of water I
have found marked volumes ranging from about 800 to 1200 ml - should be
one litre.

The best way to measure volumes is with a tape measure and calculator.
Metric units make this very easy. Say what you like about RM Nixon, in
this regard he was on the money. For round vessels, pi times the radius
(in cm) squared gives the number of mls per cm of depth. Use a stainless
one metre ruler as a dipstick.

Check the accuracy of thermometers with a water and ice slurry, 0
degrees, and boiling water, 100 degrees.

Pat
Absolute Homebrew

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

Date: Mon, 09 Jan 2012 10:13:36 -0500
From: "Spencer W. Thomas" <hbd at spencerwthomas.com>
Subject: Gluten and Barley

I found the paragraph below at "WHFoods.com" ("The World's Healthiest
Foods") on the barley page,
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=127

It suggests that, for some people, barley might not cause problems due
to "gluten." However, the Wikipedia article on gluten-free beer says
that hordein in barley can cause problems for celiac sufferers.

Barley and the Gluten Grains

Barley is a member of a non-scientifically established grain group
traditionally called the "gluten grains." The idea of grouping certain
grains together under the label "gluten grains" has come into question
in recent years as technology has given food scientists a way to look
more closely at the composition of grains. Some healthcare practitioners
continue to group wheat, oats, barley and rye together under the heading
of "gluten grains" and to ask for elimination of the entire group on a
wheat-free diet. Other practitioners now treat wheat separately from
these other grains, including barley, based on recent research. Wheat is
unquestionably a more common source of food reactions than any of the
other "gluten grains," including barley. Although you may initially want
to eliminate barley from your meal planning if you are implementing a
wheat-free diet, you will want to experiment at some point with
re-introduction of this food. You may be able to take advantage of its
diverse nutritional benefits without experiencing an adverse reaction.
Individuals with wheat-related conditions like celiac sprue or
gluten-sensitive enteropathies should consult with their healthcare
practitioner before experimenting with any of the "gluten grains,"
including barley.

=Spencer in Ann Arbor

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

Date: Mon, 9 Jan 2012 11:17:00 -0600
From: "Bill & Sara Frazier" <bsfrazier at att.net>
Subject: re; target gravity / thermometers

Keith - Here's the method I use to predict starting gravity. It may help
you.

After you have brewed several batches of beer determine the Points per Pound
per Gallon "PPG" efficiency of your method.

Measure the starting specific gravity of the beers you have made.
Use only the last two digits of the specific gravity in the calculation.
For a starting gravity 1.052 [use only the 52]

Example; A beer that used 11 pounds of grain, finished with 5.1 gallons of
boiled wort and 1.052 OG.

The calculation; PPG = [52] x 5.1 / 11 = 24.1.

Run the calculation for all your beers. Take an average. Use the average
to predict the OG for your next beer.

For your next beer say you want to make 5 gallons of an easy drinking ale
with a starting gravity of 1.044.

The calculation; [OG] x gallons / PPG = needed pounds of grain.

Example; 44 x 5 / 24.1 = 11.7 pounds of grain.

I've used this system to determine the pounds of grain necessary for my
beers. I use a no-sparge mash method so my efficiency is much lower than
other brewers but I still can predict the needed pounds of grain to achieve
a desired starting gravity.
- ------
With respect to thermometers I've never found a floating thermometer that
read accurately at freezing and boiling temperatures. You need an accurate
thermometer for your mash. Buy a laboratory grade thermometer from a lab
store such as Cynmar, Science Mall or Lab Depot. When you receive the new
thermometer check it in an ice bath and also boiling water. It should read
accurately at both extremes. If not send it back.

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

Date: Mon, 9 Jan 2012 13:45:55 -0500
From: "Mike Patient" <mpatient at rta.biz>
Subject: fermentation temp

Hello All,

I was wondering what methods people are using to get the temperature of
their fermentation. In the past, I've just been putting my carboy in a water
bath at the temp I target. This is yielding too high of a fermentation temp
because the fermentation can get up to 10F higher than the surroundings. I
could make the bath colder, but I am sure it isn't linear for different
temperatures, and as well throughout the fermentation. What's everyone else
doing?

Mike

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

Date: Mon, 9 Jan 2012 13:24:06 -0800
From: "Dunn, Scott C FLNR:EX" <Scott.Dunn at gov.bc.ca>
Subject: Target Gravity

Hello Keith:

Your last note gave me a thought. If you are doing your mash out with 5
gallons. I suspect you are batch sparging. This might be where the big
difference is. Continuous sparging will generally extract more sugar than
batch sparging.

I hope this helps

Scott C. Dunn RPF

------------------------------
End of HOMEBREW Digest #5890, 01/09/12
*************************************
-------

Homebrew Digest #5889 (January 08, 2012)

HOMEBREW Digest #5889 Sun 08 January 2012

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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:
lower gravity ("Dave Burley")
Non Celiac recipes HB Digest 5888 (Chuck Petersen)
Re: Target Gravity (Fred L Johnson)
RE: Target Gravity ("David Houseman")
Gluten-free recipes ("Steve Johnson")
re: gluten free homebrewing (Tim Frommer)
target gravity (Keith Carroll)
Re: Target Gravity (Stephen Jorgensen)
Gravity issues (Michael Graham)
Target Gravity (Keith Carroll)
Re: Target Gravity (Jeff Muse)
RE Subject: Igloo vs Coleman? ("Mr. Wolf")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 03 October 2011
*** Condition: Guarded ***
501(c)3 revoked in process of retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2011 Budget $3671.04
Expended against projection $2559.87
Unplanned expenditures $ 301.10
Projected Excess/(Shortfall) $1794.98

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
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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
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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,
Spencer Thomas, and Bill Pierce

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

Date: Sat, 7 Jan 2012 00:57:59 -0500
From: "Dave Burley" <Dave Burley at charter.net>
Subject: lower gravity

Keith,

Lower than expected gravity is most often a milling problem. Try closing
the mill a littlle and double milling.

Dave Burley

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

Date: Fri, 06 Jan 2012 22:13:19 -0800
From: Chuck Petersen <chpete at opusnet.com>
Subject: Non Celiac recipes HB Digest 5888

This is for Keith Carrol for gluten free recipes. Gluten
is only in wheat not barley. So any recipe containing
any wheat or wheat malt would be off limits but barley
only recipes should not cause any problems.

I have acquaintances that are still sensitive even in
barley only recipes and they use sorghum malt as
their base malt. The taste is a bit heavier maltiness
which was counteracted by a a longer mash and
heavier use of hops. To use it just substitute the sorghum
malt for your base malt in your recipes and make sure
not to use wheat or wheat malt in any recipe.

Chuck Petersen
Deer Island, Oregon

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

Date: Sat, 7 Jan 2012 08:30:42 -0500
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Re: Target Gravity

Keith is apparently consistently low on his beers target gravity. I assume
Keith is referring to his post-boil, starting gravity. Before we try to
figure out a solution to this issue, we should establish a few things. I
really recommend that we get all the facts we can before throwing out our
guesses of what he should run off and try to fix the problem.

I am assuming that Keith has a decent malt, so we won't make any efforts at
this point to evaluate the malt itself.

We should first determine if Keith is getting good saccharification and good
lautering efficiency. For the starch conversion, we need to know how much
water was mixed with how much grain (as exactly as possible) and what the
gravity of that wort is after thorough mixing and before lautering. That will
allow us to calculate how much sugar Keith got from the malt. If it is low,
then possibly his crush is inadequate, or his mash pH is off, or something
odd happened at dough in (like VERY high) strike water temperature, or we
must go back to the question of the quality of the malt.

If the saccharification value is good, then we move on to lautering
efficiency. We need to know the exact volume in the boil kettle (and the
temperature at which the measurement was made) after the lautering is
complete and after the wort is thoroughly mixed in the kettle before the
boil. That will allow us to calculate the lautering efficiency and the
overall extraction efficiency. I'm guessing that one of the values above is
low. If the lautering efficiency is low, I'll ask some more questions.

If the saccharification is good and the lautering efficiency is reasonable,
then then the only reason the starting gravity of the beer would be low is
that some water is getting into the post-boil wort (e.g., by topping off the
fermentor) or the boil did not bring the volume down to the target starting
gravity. The latter can easily be fixed by boiling the wort until the gravity
is correct.

Get back to us, Keith, with some figures, and I'll bet we can help you out.

Fred L Johnson

Apex, North Carolina, USA

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

Date: Sat, 07 Jan 2012 09:26:17 -0500
From: "David Houseman" <david.houseman at verizon.net>
Subject: RE: Target Gravity

Keith,

You say your are 10 points off a target for a given recipe but you don't say
what the target was. I'm not in favor of trying to use others' recipes.
With literally a hundred+ variables, the recipe likely only gave you some
very basic facts. You are much better off understanding the style and
creating your own recipes based on your system.

Suppose the recipe calls for 10lbs of pils malt. Most pils malt should
have a max yield of about 36 points per pound per gallon. But what
efficiency did the recipe assume and what is your own mash efficiency?
Mash efficiency is determined by the mash schedule, water chemistry,
physical design of the mash tun, physical agitation, the malt milling and
other factors. You house efficiency may be 66% or 75%. The person who
wrote the recipe may have a house efficiency of 85%. You need to
understand you system and adjust recipes. Better yet, create your own.
There may be nothing wrong with you being 10 points off a target for a given
recipe at all. Consider the source of recipes (they may be anomalies) and
get to understand the variables that determine mash efficiencies and work on
those for your system.

David Houseman

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

Date: Sat, 7 Jan 2012 08:32:12 -0600
From: "Steve Johnson" <sjohnson3 at comcast.net>
Subject: Gluten-free recipes

Keith Carroll asks about where to find gluten-free recipes.

I just so happened to receive an e-mail this week sent to me as a
representative of an AHA-listed homebrew club, so I suspect there
are a lot of other HBD readers who may have received the same thing
recently. I have not yet started any communication with this
individual because I am not a Facebook user, so I can't vouch for
any of the information that he is presenting, but it sounds like an
area of interest that might be growing in popularity.

My limited knowledge which is based on some samples brewed by one of
our club members and some interactions with the brewer about his
process is that there are definitely some things to do that are
different from traditional barley malt brewing, but I can't recall
those details at the moment.

Steve Johnson
Music City Brewers
Nashville, TN

Anyway, for what it is worth, this might be a good place to start:

"Hello,

I obtained your information from the American Homebrewers Association's
'Find a Homebrew Club' feature.

Your club may have members which are interested in brewing gluten free
beer. I myself have had a challenging time not only learning to brew
beer at home, but also learning how to brew gluten free beer.

The available information is limited and sometimes difficult to find.
Soon after starting home brewing I created a Facebook page to share the
information I have learned, exchange recipes and discuss gluten free home
brewing.

There are no products sold on the website, and the only advertising is that
which is generated by Facebook.

I invite you to display the attached flyer at your next club event to help
those patrons which brew gluten free beer and encourage their pursuit of
home brewing. If you have a personal or club Facebook page I also encourage
you to "like" www.facebook.com/GlutenFreeHomeBrewing. All club pages will be
listed as a "featured liked" page.

Speaking as a home brewer myself, a centrally located resource of gluten
free home brewing information is a great resource for the home brewer.
Furthermore, it may be a beneficial asset to your club to assist and encourage
the gluten free home brewer.

Sincerely,

Brian Kolodzinski
Gluten Free Home Brewing
Recipes - Discussions - Lets start brewing!
Recipe submission: gfhb-email at usa.net
www.facebook.com/GlutenFreeHomeBrewing

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

Date: Sat, 7 Jan 2012 09:10:17 -0800
From: Tim Frommer <tfrommer at gmail.com>
Subject: re: gluten free homebrewing

My one attempt at a GF beer was pretty mediocre. There are groundswells
here and there on the net of gluten-free/gluten-intolerant homebrewing.
Below is a link to one of the better ones I've seen.

http://www.slideshare.net/BrianKolodzinski/gluten-freehomebrewing

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

Date: Sat, 07 Jan 2012 14:06:23 -0500
From: Keith Carroll <audio1 at optonline.net>
Subject: target gravity

Thanks all for responses.
I do not know my efficiency of my system.
Some facts.
Igloo 5 gal mash tun.
Strike temp usually 152 degrees give or take a couple.
Mash time usually 90 mins.
3 or 3.5 gal water at strike.
5 Gal mash out at 172 degrees.
Mostly Breiss 2 row plus specialty grains.
Last beer brewed a stout mash gravity at 172 degrees was 1.070.
Target gravity called for post boil was 1.056.
My final gravity at 70 degrees was 1042 with plus 1 for hydrometer temp
correction.

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

Date: Sat, 07 Jan 2012 23:18:15 -0600
From: Stephen Jorgensen <stephen at ultraemail.net>
Subject: Re: Target Gravity

Keith,

There are no doubt dozens of things to try, paying attention to water
chemistry and pH probably chief among them but I am no chemist and there
are many here who are. The best increase in mash efficiency I ever got
was when I started conditioning my malt before milling.

The idea is to soften the husks allowing you to set a finer gap in the
mill resulting in well pulverized endosperm while keeping husks
relatively whole. Use a spray bottle to carefully and evenly add about
0.3 oz water per pound of malt. A good short article on the process is at:

http://www.homebrewtalk.com/wiki/index.php/Malt_Conditioning

Stephen Jorgnsen

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

Date: Sun, 8 Jan 2012 10:11:26 -0500
From: Michael Graham <mpg157 at gmail.com>
Subject: Gravity issues

The recipes you follow assume a certain brewhouse efficiency to get the OG
they state. Your brewhouse efficiency is obviously less than that assumed
in the recipes you follow. You can try to boost your efficiency to the
level the recipe writers assume. I found that when I bought my own grain
mill, and milled my own grain rather fine instead of having the local
homebrew supply shop do it, I got a 5-10% increase in efficiency.

If you don't want to change your procedure you can calculate your brewhouse
efficiency and use a computer program to adjust the grain bill of a recipe
to get the desired OG. I use Beer Alchemy for the Mac, but there is also
Beer Smith for the PC. With these programs you type in what grain you used
and what OG you got, and the program calculates your efficiency. You can
then plug in this efficiency percentage to the program next time you brew,
and it will let you figure out how much grain to use to get your desired OG
using your current process at its efficiency rate.

Hope this helps

Mike Graham
Orlando, FL

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

Date: Sun, 08 Jan 2012 15:02:11 -0500
From: Keith Carroll <audio1 at optonline.net>
Subject: Target Gravity

I want to thank all those who replied.
I have tested all (4) thermometers and they are wildly different.
Analog probe from local HBS reads 160
Digital probe from same store($34) 146
Digital probe from housewares store($9) 156
10 year old floating reads 150. This is one I trust but not good for
mash tun.
Its time for real thermometer.
Suggestions please.
Also looking at grist.
Again thanks to all!!

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

Date: Sun, 8 Jan 2012 14:13:37 -0600
From: Jeff Muse <jeff.muse at charter.net>
Subject: Re: Target Gravity

There are a number of places in the brewing process which affect target gravity.
It could be that you aren't fully converting all the starch in the grain to
sugars. That could be a matter of crush or water chemistry. It could be that
you're getting full conversion but not doing a good job of separating the
sugars from the grain. It could be that you're diluting your wort too much. It
could be that your boil is not vigorous enough to reduce the wort to your
desired OG. It could be a combination of these things. The only way to figure
out where the problem is located is by measuring your gravity at every step of
the process and measuring your pre-boil volume as well. I strongly suggest
using a refractometer for these measurements. Brewing software is a huge help
as well.

If you've got an accurate reading of your pre-boil gravity, know what your
pre-boil gravity should be, and know what your boil volume is, you can make up
any shortfall with DME.

The single best resource for learning about efficiency that I know of is Kai
Troester's page at http://braukaiser.com/wiki/index.php?title=Efficiency. It
is a must-read for learning about all-grain brewing.

Good luck!

-Jeff

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

Date: Sun, 8 Jan 2012 17:08:17 -0800
From: "Mr. Wolf" <mordantly84 at gmail.com>
Subject: RE Subject: Igloo vs Coleman?

I have the 70QT Coleman XTREME. It's huge... full mashes for 5g can be done
in it easily. I have put 30# grain in it with room leftover. I lose about
~1 *F after an hour mash. I have all stainless bulkhead and valve and
screen for sanitary purposes. I had issues with stuck mashes that I
attribute to the braid collapsing/floating. Have not used since I modified
it, as well as increased my crush.

------------------------------
End of HOMEBREW Digest #5889, 01/08/12
*************************************
-------

Homebrew Digest #5888 (January 06, 2012)

HOMEBREW Digest #5888 Fri 06 January 2012

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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:
Target Gravity (Keith Carroll)
Gluten free recipes (Keith Carroll)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 03 October 2011
*** Condition: Guarded ***
501(c)3 revoked in process of retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2011 Budget $3671.04
Expended against projection $2559.87
Unplanned expenditures $ 301.10
Projected Excess/(Shortfall) $1794.98

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: Fri, 06 Jan 2012 14:36:26 -0500
From: Keith Carroll <audio1 at optonline.net>
Subject: Target Gravity

I am an all grain brewer.
Have my own mill and igloo 5 gal mash tun.
I seem to be 10 points off a target gravity for a given recipe.
I mash in at 152 degrees and mash anywhere from 60 to 90 minutes.
I have added an extra pound of base grain and yet still am off by 10 points.
Any suggestions.
My extracts are mostly right on target.
Thanks in advance Keith

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

Date: Fri, 06 Jan 2012 14:40:42 -0500
From: Keith Carroll <audio1 at optonline.net>
Subject: Gluten free recipes

I have a good friend who has Celiacs disease.
Does anyone have some non barley recipes?
Thanks Keith

------------------------------
End of HOMEBREW Digest #5888, 01/06/12
*************************************
-------

Homebrew Digest #5887 (January 05, 2012)

HOMEBREW Digest #5887 Thu 05 January 2012

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

***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:

Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com

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:
Igloo vs Coleman? (Paul Hethmon)
Parasetic Acid Sanatizer (Evan Kraus)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 03 October 2011
*** Condition: Guarded ***
501(c)3 revoked in process of retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2011 Budget $3671.04
Expended against projection $2559.87
Unplanned expenditures $ 301.10
Projected Excess/(Shortfall) $1794.98

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: Tue, 13 Dec 2011 11:04:28 -0500
From: Paul Hethmon <phethmon at hethmon.com>
Subject: Igloo vs Coleman?

I'm going to pick up a new mash tun soon to upgrade my system. Planning on a
70 quart model, either Igloo Maxcold or Coleman Xtreme.

Does anyone have recommendations for or against either? Perhaps one stands
up to heat better (or worse) than the other?

thanks,

Paul

Farragut, Tennessee

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

Date: Thu, 5 Jan 2012 05:41:59 -0800 (PST)
From: Evan Kraus <ekraus at yahoo.com>
Subject: Parasetic Acid Sanatizer

I have found a powered version of Parasetic acid.
I am wondering if any on would like to buy some.
I have to buy 44 lbs of the powder.
It will cost me about $10 per lb. delivered

1 lb is enough to make 60 Gallons of solution.

I would sell it for what I paid for it plus shipping.
It is in a great many breweries that no rinse sanitizer of choice.
Short contact time, non foaming.
If you want to read about the product.
http://www.atomesbio.com/pdf/Bioxy-S.pdf

Let me know if you interested.

you can email me at
suark2007-b at yahoo.com

------------------------------
End of HOMEBREW Digest #5887, 01/05/12
*************************************
-------