HOMEBREW Digest #1813 Tue 22 August 1995

Digest #1812 Digest #1814

		Rob Gardner, Digest Janitor

  Important Notice - Please Read! (Rob Gardner)
  Harvested Yeast "Shelf Life" (MEMBRINO TIMOTHY)
  Heat transfer 101 (pbabcock)
  Style descriptions (Mark Montminy)
  cheap carboys? (MEMBRINO TIMOTHY)
  Oregon Nut Brown Commemorative (BF3B8RL)
  delete request ( Richard Mauri)
  Spigots (hadleyse)
  First batch is great! (Rolland Everitt)
  Re: Trappist ale fermentation temperature (Tel 202-622-0079                    )
  Hunter Back On-Line (Kyle R Roberson)
  Zener Diode Circuit (Jim Overstreet)
  just starting off (steve brown)
  Suds recipe files (Slyboyy)
  A nail for the H2O2 thread coffin (JACKMOWBRAY)
  More body need quickly ("Robert Marshall")
  Vienna (A. J. deLange)
  Dilution correction (Dave Draper)
  Hunter airstat replacement zeners (Mike Lelivelt)
  It's Miller time (Eric Palmer)

****************************************************************** * POLICY NOTE: Due to the incredible volume of bouncing mail, * I am going to have to start removing addresses from the list * that cause ongoing problems. In particular, if your mailbox * is full or your account over quota, and this results in bounced * mail, your address will be removed from the list after a few days. * * If you use a 'vacation' program, please be sure that it only * sends a automated reply to homebrew-request *once*. If I get * more than one, then I'll delete your address from the list. ****************************************************************** ################################################################# # # YET ANOTHER NEW FEDERAL REGULATION: if you are UNSUBSCRIBING from the # digest, please make sure you send your request to the same service # provider that you sent your subscription request!!! I am now receiving # many unsubscribe requests that do not match any address on my mailing # list, and effective immediately I will be silently deleting such # requests. # ################################################################# NOTE NEW HOMEBREW ADDRESS hpfcmgw! Send articles for __publication_only__ to homebrew at hpfcmgw.fc.hp.com (Articles are published in the order they are received.) Send UNSUBSCRIBE and all other requests, ie, address change, etc., to homebrew-request@ hpfcmgw.fc.hp.com, BUT PLEASE NOTE that if you subscribed via the BITNET listserver (BEER-L at UA1VM.UA.EDU), then you MUST unsubscribe the same way! If your account is being deleted, please be courteous and unsubscribe first. Please don't send me requests for back issues - you will be silently ignored. For "Cat's Meow" information, send mail to lutzen at alpha.rollanet.org ARCHIVES: An archive of previous issues of this digest, as well as other beer related information can be accessed via anonymous ftp at ftp.stanford.edu. Use ftp to log in as anonymous and give your full e-mail address as the password, look under the directory /pub/clubs/homebrew/beer directory. AFS users can find it under /afs/ir.stanford.edu/ftp/pub/clubs/homebrew/beer. If you do not have ftp capability you may access the files via e-mail using the ftpmail service at gatekeeper.dec.com. For information about this service, send an e-mail message to ftpmail at gatekeeper.dec.com with the word "help" (without the quotes) in the body of the message.
---------------------------------------------------------------------- Date: Tue, 22 Aug 1995 03:31:07 -0600 From: rdg at hpfcmgw (Rob Gardner) Subject: Important Notice - Please Read! The machine known to world as "hpfcmi" is gone. The new, perhaps temporary home of the homebrew digest is now "hpfcmgw". All mail destined for hpfcmi will either bounce or be lost forever. Any mail sent there in the last few days will need to be resent. This is also the reason that there have been no digests for a few days. Rob Gardner, Digest Custodian Return to table of contents
Date: Fri, 18 Aug 1995 12:56:00 -0500 (EST) From: MEMBRINO TIMOTHY Subject: Harvested Yeast "Shelf Life" Hi all, I'm a new brewer (3 batches in the bottles - 1 batch in the stomach!) and have been consistently trying to improve my basic techniques while adding new stuff along the way. I've tried twice now to harvest the yeast after bottling and have a few beginner's questions. How long can I keep the harvested yeast? My methods are very simple thus far. I've just "scooped" out some of the yeast sediment from the cake at the bottom of the fermenter using a sterilized measuring cup and transferred it into a sterile bottle. Then cap and pop it in the fridge. What's the "expiration date" for my yeast? Is there any odor I should be looking for as a sign of contamination? I ask this because I harvest an Irish Ale yeast and unfortunately wasn't able to use it for about 3 weeks. I was very wary about using it after that time and so I just dumped it, after giving it a good whiff.....WOW....it smelled really bad...can't describe it except to say it smelt nothing like wort. I haven't checked the stanford FAQ's yet regarding harvesting but plan to. Just thought you folks might be able to answer my direct questions. Thanks in advance for the help. And thanks also to everyone who responded to my question about my disappointingly flat porter (hbd1794)...I'm being patient but after 4 weeks in the bottle no real improvement....still tastes nice though... Tim Membrino membrino at nadc.nadc.navy.mil Return to table of contents
Date: Fri, 18 Aug 1995 13:16:57 EDT From: pbabcock at e-mail.com Subject: Heat transfer 101 I know this is probably response #4,876,986.5, but just in case it's #1... (I will cancel if it doesn't make 2morrow's digest, the question is answered, and the HBD will allow me to cancel from my home account. If not, the waste of bandwidth ain't my fault =) Here goes: What you're trying to do to get efficient cooling is to maximize the temperature DIFFERENTIAL. In a counterflow system, both the coolant and wort are flowing; and as they flow, the wort is giving up heat to the water. If they flowed in the same direction, they would meet at some median temperature between that of the hot wort, and that of the cold water, and both would exit at that temperature. By flowing opposite the wort, the coolant is always at some temperature LESS than that of the wort. This allows us to chill the wort so close to the incoming water temperature that the difference is usually undetectable by our brewing instruments (given length, flow, and surface area considerations). In an immersion chilling system, the wort is (barring stirring and *strong* convection currents) static. The hot portion is always near the top, the cool portion is always near the bottom. To maximize our temperature differential, we need to have the coldest portion of the chiller always in contact with the hottest portion on the wort. Thus, the coil enters through the top, exits from the bottom. This also explains why, in the absence of strong currents, the immersion outflow will be cool to the touch while the wort remains scalding: the viscosity of the wort allows a layer of cool liquid to form around the chiller tube insulating it from the wort. The cool wort does not conduct heat to the chiller well, so, effectively, the temperature differetial at the chiller wall has been reduced. (This also happens with water as the hot medium but is more easily and quickly observed with more viscous materials.) Hope it helps... Corrections, applause, accolades, and praise to pbabcock at oeonline.com Flames to get.a.life at moron.com -Pat IYWIDRTYMJFDIY Best regards, Patrick G. Babcock Michigan Truck Plant PVT Office (313)46-70842 (V) -70843 (F) 38303 Michigan Wayne,MI 48184 Return to table of contents
Date: Fri, 18 Aug 1995 13:16:43 -0400 From: Mark Montminy <markm at dev.cdx.mot.com> Subject: Style descriptions I've decided it's time to broaden my knowledge of styles. I want to better understand the various styles, so I can better distinguish an IPA from a pale ale, for example. I'm not looking for charts showing BU's and colors and such, but rather a laymen's guide to styles, descriptions, chracteristics that seperate it from similar styles, good exmaples of the style, etc. I'm looking for good book and document recommendations. I'm not looking for the AR guide to styles, I'm looking for good starter information. Thanks. - -- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Motorola ISG (508)261-5684 Email: markm at dev.cdx.mot.com ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Better dead than mellow. Return to table of contents
Date: Fri, 18 Aug 1995 13:06:00 -0500 (EST) From: MEMBRINO TIMOTHY Subject: cheap carboys? Does anyone know of a source for cheap 5-gal. carboys? I'm in the Philly area and the best price I've found is $20.00. I'd have no problem with mail ordering but also wonder if anyone in this area has found a great source unknown to myself. Private e-mail is fine - I'll post anything of general interest. Thanks, Tim Membrino membrino at nadc.nadc.navy.mil Return to table of contents
Date: Fri, 18 Aug 1995 13:37:24 -0400 From: BF3B8RL at TPLANCH.BELL-ATL.COM Subject: Oregon Nut Brown Commemorative Just to give credit where credit is due: Chris Studach DID brew the 1993 commemorative beer. Dena Nishek WROTE the Zymurgy article. - Chas Peterson Return to table of contents
Date: Fri, 18 Aug 1995 10:45:05 -0700 From: Richard.Mauri at Eng.Sun.COM ( Richard Mauri) Subject: delete request I am having much difficulty getting off this list. Please try and acknowledge. Return to table of contents
Date: Fri, 18 Aug 95 13:59:21 EDT From: hadleyse at pweh.com Subject: Spigots Does anyone know of a source for plastic spigots that has a threaded portion 1" in diameter and 2" long? All the ones I've seen are 1" diameter and 1" long. I'd like to use a picnic cooler with a slotted manifold for a mash/lauter tun. The problem is the picnic cooler has a 1.25" thick wall which is too thick to engage any of the threads of a 1" long spigot. All the homebrew supply shops in my area only carry the 1" long model. Any assistance would be much appreciated. Thanks in advance. _ ___ | |_____ ^ ////////| | |__ DIA ////////| | |______ _\/_ ////////| |_____| ______| |_| | | | | |<-LEN->| -->|__|<-- 3/8" Scott Hadley Return to table of contents
Date: Fri, 18 Aug 1995 15:48:36 -0400 From: af509 at osfn.rhilinet.gov (Rolland Everitt) Subject: First batch is great! I am relaxing, not worrying, and having a homebrew - from my first batch - and it's great! It's an all-grain ale with plenty of hops - full-bodied, moderately carbonated, and amber in color. It hazed up slightly on being chilled, but it's very drinkable. Thanks to all those who helped, a toast! And to those who haven't brewed yet, or who are thinking about going all-grain, do it! I bottled my second batch last night. Good thing too, 'cause this batch won't last long. Return to table of contents
Date: Fri, 18 Aug 1995 10:37:42 -0400 From: Erik Larson <"/G=Erik/S=Larson/OU=EM and CA/O=Department of the Treasury/" at treas.sprint.com> (Tel 202-622-0079 ) Subject: Re: Trappist ale fermentation temperature In HBD #1811, Dave Riedel asked about the appropriate fermentation temperature for trappist-style ales, and remarked on the variation in published recommended temperature levels. My brewing as of late has focused almost exclusively on these and other types of Belgian ales. Some time ago, I purchased Pierre Rajotte's (sp?) book on Belgian Ales. In it, he states that he likes to ferment at temperatures around 75-80 F. He argues, and I agree, that the esters that are produced at these high temps are a requisite part of the flavor and aromatic profile of most Belgian ales. If you take care to insure that you pitch a high volume (1/2 gallon starter per 5 gallon batch) of healthy (active and mutation-free) yeast, my experience has been that fusel alcohol production is minimized or non-existant. To be honest, I've never noticed the fusels in my brews; nor have others ever complained to me of a headache after drinking one. To push the high temperature argument further, Rajotte points out that most bottle-conditioned Belgian ales are kept at 80-90 F. for up to two weeks immediately after bottling, to insure that the yeast added at priming can do it's carbonation job. I have a near perfect Westmalle-type Tripel that was produced at these "high" temps using extracts and carefully managed Wyeast Belgian Abbey yeast. The only way I'd get a headache from this is if I were drink too much at one sitting -- we all know that one shouldn't waste homebrews getting drunk. Return to table of contents
Date: Sat, 19 Aug 1995 00:25:25 -0700 (PDT) From: Kyle R Roberson <roberson at beta.tricity.wsu.edu> Subject: Hunter Back On-Line Well, a big thank you to the contributor that talked about replacing the 24V, 5W Zener (Z1) on the Hunter Air-Stat PC board. I did it today and it did the trick. The one I got from Radar,Inc. was about 3 times the size. So maybe it can stand up to the pressure a little longer. It's holding the lager temp between 1 and 2 degrees C now. The HBD is a fine thing. Thanks, Kyle Return to table of contents
Date: Sat, 19 Aug 1995 07:20:15 -0600 From: wa5dxp at mail.sstar.com (Jim Overstreet) Subject: Zener Diode Circuit Most all Zener Diode circuits have a current-limiting resistor in series with the diode, between source voltage and ground. If the diode shorted, the value of this resistor (or it's power rating) was probably too low to begin with, and has probably changed to a lower resistance to boot (or is open-circuit). If changing the diode or replacing it with 2 - 12V zeners in series, be sure to check the value of the current-limiting resistor with an ohmmeter (do this with one end of the resistor lifted or with the zeners out of the circuit), as they usually go down in value when overheated. You could also increase the value and wattage rating of the resistor when changing the diodes; and as suggested by someone, mount the components slightly above the board so the leads can act as heat-sinks and help dissipate the heat. Resistors usually have a series of color bands signifying its value and the percent resistance tolerance. If the resistor is "fried" also and you can't read the color code, then some math will be needed to calculate the correct value for the resistor. Also, will be leaving for Guam soon, any chance of finding a good beer over there? Return to table of contents
Date: Sat, 19 Aug 95 14:17:07 GMT From: steve at zaxxon.dungeon.com (steve brown) Subject: just starting off I would suggest that you start of with beer kits if you can them as that will ease you slowly into the art of brewing. the first items you will need and you might already have them is a food quality bin to ferment the beer; bottles - about 40 or a keg, the bottles must be of the reusable kind; crown corker; syponing tube to transfer the wort to the bottles. and of course sterilisation powered. also a clean supply of water. I don't know if they have a shop called 'BOOTS' in Italy be they sell all these things. steve/zaax . /|\ /// / |z \ steve at zaxxon.dungeon.com /// ---|--a- IRC zaax at w/ends \\\/// \""""""x Amgia 1200 with 350 overdrive \XX// ~~~~~~~~~~~~~~ aMiGa If Nuclear bombs are so safe why don`t the French test them under Paris. Return to table of contents
Date: Sat, 19 Aug 1995 11:38:51 -0400 From: Slyboyy at aol.com Subject: Suds recipe files Hello All Does anyone Know where I could find some files to import to the brewing program SUDS. Also does anyone have any opinions on this Program. Thanks Michael Return to table of contents
Date: Sat, 19 Aug 1995 11:43:14 -0400 (EDT) From: JACKMOWBRAY at delphi.com Subject: A nail for the H2O2 thread coffin Hydrogen peroxide may or may not be effective for providing oxygen to your wort. It is an effective method for killing microorganisms (including yeast) in foods, as well as beer. The use of H2O2 in food is regulated by FDA (21 CFR Part 184.1366) and you should be aware of the differences between food grade and pharmaceutical grade H2O2. Food grade H2O2 is produced through an electrolytic process and its use is allowed provided there is no residual H2O2 in the food. Pharmaceutical grades of H2O2 (like that available in drug stores) are produced by other methods, may contain heavy metal residues and are NOT intended for human consumption. Again, pharmaceutical grades of H2O2 should NOT be used in foods (ie. beer) intended for human consumption. So, unless you have access to food grade hydrogen peroxide, the discussion of its effectiveness in oxygenating your wort is pointless. Jack Mowbray Washington DC Return to table of contents
Date: Thu, 17 Aug 1995 12:16:44 -0800 From: "Robert Marshall" <robertjm at hooked.net> Subject: More body need quickly I've got a small problem. I was making a fruit beer and when I took the s.g. while racking into the secondary it was 1.006!!! Also, the taste was a little too dry for my taste, with very little hop character. While i don't want to mess with the hops on this go round, I was wondering whether I could put some dextin powder in with the priming sugar and boil it for a little while and then add it at boiling time? Yes, I know I am running the risk of getting a haze, but the beer is simply too dry for my taste. Also, anyone want to suggest how I might be able to increase the final sweetness next time so I don't have to patch it up with dextrin? Thanks in advance, Robert Marshall robertjm at hooked.net homepage: http://www.hooked.net/users/robertjm - ---------------------------------------------- "In Belgium, the magistrate has the dignity of a prince, but by Bacchus, it is true that the brewer is king." Emile Verhaeren (1855-1916) Flemish writer - ------------------------------------------------ Return to table of contents
Date: Sat, 19 Aug 1995 19:03:48 -0500 From: ajdel at interramp.com (A. J. deLange) Subject: Vienna Vienna 1 This is the last in a series of posts on the formulation of waters similar to those of famous brewing cities of the world. They are based on ion concentration profiles given by Dave Draper in his post in #1704 (10 April 95). See my post "Water Series" (#1763) for explanatory material (correction: in the Line 3 explanation read 1.8 ml of 1 N sulfuric acid, not 18 ml). Quick reminders: all ion concentrations and salt quantities are in ppm which is the same as mg/l. The water to which the salts are added is assumed to be ION FREE (i.e. it is DISTILLED WATER or REVERSE OSMOSIS WATER). The Vienna 1 profile is one of the most difficult that we have had to deal with. It is attributed to Noonan in "Brewing Lager Beer". Of the cities we have considered this profile shows the most uneven ratio of anions to cations with the later being over 3.3 times the former. The only way we can synthesize this water, therefore, is to add many more anions than the specification calls for. As ususal, we employ external acid and remove carbonate from the error calculation i.e. let it supply the extra anions. The result is: Formulation I pH 7.00; use external acid; Maximum salts n: 1158156 Temp: 0.000936 Energy (rms %): 5.854325 Vienna Desired Cations: 15.262 Anions: 4.506 mEq/L Ratio: 0.295 ION WT DESIRED REALIZED ERR, % SALTS AMOUNT Ca 1.00 200.000 170.110 -14.95 NaCl 2.211 Mg 1.00 60.000 57.873 -3.54 Na2CO3.10H2O 16.957 Na 1.00 8.000 7.978 -0.28 CaCL2 3.080 K 1.00 0.000 0.000 0.00 CaSO4.2H2O 81.142 CO3 0.00 118.000 318.876 170.23 CaCO3 374.862 SO4 1.00 124.000 126.452 1.98 MgCL2 11.685 Cl 1.00 12.000 12.008 0.07 MgCO3 127.122 H 1.00 6.337 0.000 -100.00 KCl 0.000 Na2SO4 13.543 MgSO4.7H2O 184.755 H2SO4 0.000 NaHCO3 0.000 HCl 0.000 Carbonic: 1.0273 Bicarbonate: 4.2826 Carbonate: 0.002050 mM Total Required Hydronium: 6.3372 Sulfuric Hydronium: 0.0000 mEq Hydrochloric Hydronium: 0.0000 mEq 6.3372 mEq additional hydronium required to maintain pH 7.00 Solubility Products - CaCO3: 8.70E-09 MgCO3: 2.60E-05 Ion Products - CaCO3: 8.70E-09 MgCO3: 4.88E-09 Alkalinity: 4.23 mEq; 211.58 ppm as CaCO3. Temporary hardness: 10.62 mEq; 531.19 ppm as CaCO3 Permanent hardness: 2.62 mEq; 131.20 ppm as CaCO3 To balance the large amounts of calcium and magnesium requires 319 ppm car- bonate and 6.3 mEq of external acid which is a great deal especially in comparison to the specified carbonate level. As we have done in other cases which are very difficult we offer an alternative profile for the composition of Vienna water. This one is from "Handbook of Brewing" edited by Hardwick. This source does not give a value for sodium so we use the 8 ppm value from Vienna 1. The modified Hardwick profile is reasonably synthesized with the simple salt set but external acid is required: Formulation II pH 7.00; use external acid; Minimum salts n: 810000 Temp: 0.000963 Energy (rms %): 5.778461 Vienna 2 Desired Cations: 14.074 Anions: 8.863 mEq/L Ratio: 0.630 ION WT DESIRED REALIZED ERR, % SALTS AMOUNT Ca 1.00 163.000 162.467 -0.33 NaCl 20.328 Mg 1.00 68.000 60.141 -11.56 Na2CO3.10H2O 0.000 Na 1.00 8.000 7.995 -0.06 CaCL2 0.000 K 1.00 0.000 0.244 0.24 CaSO4.2H2O 0.000 CO3 1.00 243.000 243.336 0.14 CaCO3 405.722 SO4 1.00 216.000 237.597 10.00 MgCL2 0.000 Cl 1.00 39.000 38.973 -0.07 MgCO3 0.000 H 1.00 4.836 0.745 -84.59 KCl 0.465 Na2SO4 0.000 MgSO4.7H2O 609.572 H2SO4 0.000 NaHCO3 0.000 HCl 27.183 Carbonic: 0.7840 Bicarbonate: 3.2681 Carbonate: 0.001564 mM Total Required Hydronium: 4.8360 Sulfuric Hydronium: 0.0000 mEq Hydrochloric Hydronium: 0.7454 mEq 4.0906 mEq additional hydronium required to maintain pH 7.00 Solubility Products - CaCO3: 8.70E-09 MgCO3: 2.60E-05 Ion Products - CaCO3: 6.34E-09 MgCO3: 3.87E-09 Alkalinity: 3.23 mEq; 161.46 ppm as CaCO3. Temporary hardness: 8.11 mEq; 405.36 ppm as CaCO3 Permanent hardness: 4.95 mEq; 247.29 ppm as CaCO3 We recommend, as usual, that carbonic acid be used as the external acid This is done by bubbling CO2 through the water until all the chalk is dissolved (this may take appreciable time) and then outgassing until the target pH is reached. Formulation II can be outgassed to pH 6.8 before calcium carbonate begins to precipitate. Setting the pH to this value results in total carbonic/bicarbonate/carbonate of about 600 ppm but bear in mind that about 26% of this is carbonic so that about 440 ppm are bicarbonate. This is enough extra bicarbonate to raise the alkalinity to around 7 mEq (355 ppm as CaCO3). George and Laurie Fix state in their monograph on Vienna beer that the high kilned malts used in Vienna style beers are capable of neutralizing alkalinities as high as 300 ppm. You may wish, therefore to outgas CO2 until the pH drops to about 7. This will result in a reduction of the calcium ion content to 128 ppm but the total carbonates will be 422 ppm (with 338 ppm bicarbonate) and the alkalinity will be lowered to 5.6 mEq or 280 ppm as CaCO3). Remember that outgassing and precipitation of calcium carbonate (and phosphate) occur in the brewing process as you heat the mash and especially if you boil it as in decoctions which are often used in brewing Vienna style beers. Well, brewers and brewsters, that's about it. Vienna is the last city on the list. I certainly appologize for being so long in getting it out - press of other business. This is definitely not the end of the road, however. Many of you have written asking that this stuff be put together in one lump and have had lots of questions and other suggestions. I hope to be able to respond to at least some of these but I'm not sure what the forum will be. In case anyone is not aware Kirk Fleming has been HTMLing these and posting them to The Brewery home page (http://alpha.rollanet.org/)". I guess what I'd like to do next is go back over the postings and look at them as a whole, check for errors etc. I've learned a few things along the way and feel a lot more savvy than when I started this. So watch this space for further developments. Finally, thanks to all of those of you who wrote. Many of your suggestions and comments were most helpful. A.J. deLange Numquam in dubio, saepe in errore! ajdel at interramp.com Return to table of contents
Date: Sun, 20 Aug 1995 09:09:54 +1000 From: david.draper at mq.edu.au (Dave Draper) Subject: Dilution correction Dear Friends, it has been pointed out to me that I screwed up in my most recent post on dilution. I gave this example: "So we have 30 litres of 1.042 after sparging and know we will end up with 23 litres after boiling. We know the gravity will go *up* because we are ^^ concentrating, so we make sure to arrange the volumes so that the ratio is greater than one, so that when we use it to multiply the gravity, the result will be higher than what we started with. So 30/20 = 1.5; 1.5 times 42 = 63; so we know that our 23 L will have a gravity of 1.063." ^^ I wrote 23 L *twice* when I meant 20. No excuses, I simply blew it. Sorry for any confusion. Cheers, Dave in Sydney "Life's a bitch, but at least there's homebrew" ---Norm Pyle - --- *************************************************************************** David S. Draper, Earth Sciences, Macquarie University, Sydney NSW Australia Email: david.draper at mq.edu.au Home page: http://www.ocs.mq.edu.au/~ddraper ...I'm not from here, I just live here... Return to table of contents
Date: Sat, 19 Aug 1995 21:38:35 -0400 (EDT) From: Mike Lelivelt <mjl at email.unc.edu> Subject: Hunter airstat replacement zeners Jim Griggers recently suggested replacing the 24V, 5W Zener diode which blows in everyone's Hunter Airstat with two 12V Zener diodes from Radio Shack. I looked up this item in the Radio Shack catalog and they are only listed at a single watt. Jim said to put these in series which would give one 24V, but I'm assuming only 2 watts. Now I'm no electrical engineer, but if a 24V, 5W diode didn't cut it the first time, I doubt a 2 watt diode will cut it in the long run. Can anyone with some experience comment on this? Jim, buddy pal, it's not that I doubt that your works now, but for how long? Mike ============================================================================ Mike Lelivelt mjl at email.unc.edu Dept of Microbiology & Immunology home 919-408-0451 Univ of N Carolina at Chapel Hill BJCP Certified Judge ============================================================================ Return to table of contents
Date: Sat, 19 Aug 95 23:00:31 PDT From: palmer at San-Jose.ate.slb.com (Eric Palmer) Subject: It's Miller time I was in Corvallis Oregon this week and found an interisting article in the Aug. 15th.Oregonian. A columinist, Mike francis, was reporting on an interview with a gentleman named Scott Barnum who is president of a 6-month old division of Miller called "American Specialty and Craft Beer Co. I'll provide some excerpts of the article: "It's the charter of this new company to create a national network of regional brewers (aka microbrewers) as part of a push by traditional big brewers to capture a piece of the fast-growing microbrew market.", snip, "Barnem and associates are negotiating with craft brewers in this region (Oregon, Washington) and the talks have progressed beyone 'fact- finding'.", snip, "Local brewers are convinced Miller is close to snapping up part or all of a familiar Northwest brewer, but nobody is saying who it is. But most acknowledge having conversations with Barnon and Co.", snip, ""We have been approached by any number of companies", said Tony Adams, the president of Portland Brewing Co., "I'm not negotiating with any of them", snip, "Yet romors are flying that somebody around here is dancing cheek-to-cheek with Miller and that the romance will lead to marriage of some sort.", snip, "Miller's long term goal would be to own a controlling interest in one of our regional craft brewers.". He goes on to mention Anheuser-Busch's minority interest in Seattle's Redhook Ale Brewing Inc. and Miller's recent acquisition of controlling interest of Austin's Cellis Brewery Inc. Miller's goal by year end is to have about five craft brewers scattered in key locations around the country, including the Northwest. The operating theory, apparantly, is the that craft brewing craze could do for beer what the gourmet coffee houses and funky ice cream shops have done for their market segments. Ultimately, Miller and A-B feel that this may help brewers attract new users from the hard-to-crack consumer groups such as women and wine drinkers. The terms of the Redhook deal are now public and include an IPO of 1.9 million shares for $33Mil. Shares will be offered at between $13 and $15. Call your broker at Smith Barney or Montgomery Securities to get on the inside track. A-B will own 25% of Redhook on completion of the offering and, initially, two of the nine seats on the board. I'm tired of typing, so let me know if you want more and I'll try to fill in some gaps. Eric Return to table of contents
End of HOMEBREW Digest #1813, 08/22/95