Homebrew Digest Wednesday, 20 November 1996 Number 2280

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   FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
        Mike Donald, Digest Janitor-in-training
        Thanks to Rob Gardner for making the digest happen!

Contents:
  RE: Beerfridge controllers (John Wilkinson)
  New York Area Corny Kegs (MaltyDog at aol.com)
  Beer Tasting, Corny Handpump and Mash Schedule ((Cory Chadwell))
  Harrasment by OSHA (John Wilkinson)
  Propae cookers ("Jared B Froedtert")
  Re: HELP!, Floaters, efficiency ("David R. Burley")
  Wyeast 1007:  the Saga Continues ((George De Piro))
  Re. Classic Beer Styles (MICHAEL_LESSARD at HP-Exeter-om2.om.hp.com)
  HBD Problems (Mike Donald)
  1056 (Cuchulain Libby)
  Re:HBD #2279 ((Liz Blades))
  Big Brew Pot (Nathan Moore)
  Prophecy fulfilled (Jim Liddil)
  questions on starters (Julio Canseco)
  Freezer Controller ("Wade Landsburg")
  propane cooker/hbd home (DAVE BRADLEY IC742 6-7932)
  re acidify (Anton Schoenbacher)
  CO2 tanks (korz at xnet.com)
  NAOB (none) (John Penn)
  [none] ()
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  Re: How to Serve Mead? (Derek Lyons)
  none's and other subjects (Bill Watt)
  re: AHA problems ("Bridges, Scott")
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  Propane Cookers ("Welsch, John")
  Re: propane cooker/hbd home ("bob rogers")
  re:bale on the AOB (The Holders)
  Repitching Dry Yeast ("Marshburn, Michael CWO")
  Enough is enough ((WOLFF.R.C-))
  Harvesting Blowoff (MaltyDog at aol.com)

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---------------------------------------------------------------------- From: John Wilkinson <jwilkins at imtn.tpd.dsccc.com> Date: Tue, 19 Nov 1996 10:07:03 -0600 Subject: RE: Beerfridge controllers Guy Gregory asked about Beerfridge controllers. The problem of temp control of fermentation refrigerators comes up from time to time. I have never used the Hunter controllers but keep reading of their unreliability. I use mechanical controllers that have a brass bulb connected by a thin brass tube to a diaphragm that makes the switch as the liquid inside the tube and bulb expand or contract. These were recommended to me by my son-in-law who is in the heating and cooling business. I have good luck so far. I use two controllers in my fermentation fridge to control both the refrigeration for high temps and a light bulb to provide heat during periods of low temp. One controller is a Honeywell SPDT (Single Pole Double Throw) which will switch to one pole if the temp is below the set point and to another if it is above. I cut the red hot wire to the normal thermostat and tied it to the input (labeled common, I think) of the SPDT thermostat. The terminal switched to on low temp is connected to the interior light of the refrigerator, bypassing its normal door operated switch. If the temp goes below the set point of the refrigerator, the light comes on to provide heat. The other terminal of the SPDT thermostat, the one that is switched to above the set point, is connected to a SPST (Single Pole Single Throw) thermostat (White- Rogers, I think) whose other terminal is connected to the other end of the red wire I cut to the normal refrigerator thermostat. This thermostat is set for the highest desired temp of the refrigerator. The SPST thermostat could be left out with the high temp side of the SPDT going directly to the refrigerator thermostat but this would mean that either the bulb would be on providing heat or the refrigeration would be on cooling. The way I have it set up I can have a lower limit and an upper limit separated by a few degrees during which neither heating or cooling is going on. By the way, the normal refrigerator thermostat is set to its lowest temp. I bought these thermostats from Grainger through my son-in-law for ~$25-30 apiece. The one caution is to cover glass fermenters with something opaque (I use large dark trash bags) if the heat may come, on to protect the beer from the light. Of course, if you ferment in SS there is no worry. The unpredictable weather in Texas during the winter, my location of my fermenter in an out building, and the fact that I brew on the weekend and don't return until the next weekend make it necessary for me to control temp swings both ways. The setup is no more expensive that electronic two way controls I have seen advertised and has the advantage of having a dead spot between heat and cool. Also, it may be more reliable than electronic units. Another advantage of putting it in series with the normal refrigerator thermostat instead of controlling main power to the box is that circulation fans in the refrigerator may operate even if cooling is off. John Wilkinson - Grapevine, Texas - jwilkins at imtn.dsccc.com Return to table of contents
From: MaltyDog at aol.com Date: Tue, 19 Nov 1996 11:11:32 -0500 Subject: New York Area Corny Kegs After breaking yet another carboy (thankfully, I did not cut myself or lose any beer!), I have finally decided not to brew in glass (I had five stitches in my hand several years ago to show for carboy brewing, but there's no time to go into that now). Anyway, I want to do all my fermenting in stainless steel now (please don't talk to me about plastic). I have some cornelius kegs (pin-lock), and I am looking for more. I was wonder if anyone in the New York area (I live in Brooklyn) can write me by private E-mail (I don't want to waste too much bandwith) regarding any good source for cheap, used corny kegs. Pin lock is preferred, but if there is a good, cheap enough source for ball lock kegs, I guess I can some extra quick disconnects. Thanks for your time. Bill Coleman MaltyDog at aol.com Return to table of contents
From: cory at okway.okstate.edu (Cory Chadwell) Date: Tue, 19 Nov 1996 08:56:41 -0800 Subject: Beer Tasting, Corny Handpump and Mash Schedule ** This is a repost (thanks to the None fairy). I humbly apologize for any bandwidth wasted if this gets posted twice. However if it doesn't get posted at all I will expect someone from the digest's crack maintenance staff to come to my home so I can hit them in the head with a tack hammer once for every "none" entry I've seen in the digest** Hey Beerfans, First of all last Saturday a few friends and myself held a beer tasting for about 25 or 30 acquaintances. In preparation for that event I had posted several questions for the collective conscience here at HBD and received many helpful responses. I'd like to now say thanks to all contributors. The day ran very smoothly and there were a suprisingly high number "bitter beer face" converts. (oh my god there's a lot of bottles to wash :( !!!) Leading me to my next question, I've seen some post about the evil's of using a handpump on your corny that may introduce some air into your beer. However if I get 10 or 12 guys together for a football party I'm confident we would go through the beer before the beer had a chance to stale. Not to mention the carpal tunnel syndrome that could be avoided by not washing 3 or 4 cases of bottles anytime I have to take the beer on the road. So if one or two of you handpump advocates could mail me some info on who makes a good corny handpump (price, durability ect.) it would be appreciated. Lastly I'm thinking of putting together a Two tier 3 kettle system based loosely on marty's webpage (www.wwi.net/martyt). I need a good 5 gallon mash schedule including cook times, water volumes and temperatures (I'd like to see a couple step decoction schedules). Private mail is fine but I wouldn't mind if a couple of the elders posted a favored schedule here on the digest and chewed the fat on that thread for a while (I learn a lot from those Al K. and Dave B. discussions :) ) THX, In advance and for the past CDC Black Cat, White Stripe Homebrew. "It might smell funny but I swear it's not skunked!" Return to table of contents
From: John Wilkinson <jwilkins at imtn.tpd.dsccc.com> Date: Tue, 19 Nov 1996 10:14:48 -0600 Subject: Harrasment by OSHA I don't usually like to comment on this sort of thing in HBD but the statement referring to reporting people to OSHA for not having MSDS's "...if any business p*ss's you off, it's a grand way to harrass them." sort of irks me. I am not attacking the author of the sentiment but I must say I can't agree with the it. If there is any purpose to OSHA (and I'm not sure there is) I don't think it is to harrass people who may annoy us. My Libertarian view of the matter. John Wilkinson - Grapevine, Texas - jwilkins at imtn.dsccc.com Return to table of contents
From: "Jared B Froedtert" <froedter at pilot.msu.edu> Date: Tue, 19 Nov 1996 11:04:01 -0500 (EST) Subject: Propae cookers Cookers, cookers, everywhere but not a cooker to brew on..... I need some advice on which type of burner i should suggest be purchased for me as a early christmas gift. I've seen the kings cooker advertised, the cajun cooker, now i want your opinions on these fine products. If any of y'all who own any of these products or know of an other product similar, could you please e-mail me with your feelings toward using it. TIA and get those thick heavy brews ready for those long winter brew nights...... jared froedtert froedte at pilot.msu.edu brewmister in the makin' Return to table of contents
From: "David R. Burley" <103164.3202 at CompuServe.COM> Date: 19 Nov 96 11:44:22 EST Subject: Re: HELP!, Floaters, efficiency Brewsters: Well, I don't know what happened. None of my posts appeared for a week or so, I didn't receive an HBD towards the end of last week. Then the majority of my posts appeared in one issue and I got Monday's HBD on Tuesday and no Tuesday HBD yet! I don't know. If you haven't already done it, time has come to write to other people in AHA, AOB and whoever, to tell them what's going on - or not going on - or we are doomed to suffer. Use your personal contacts. Get those e-mails busy. - ------------------------------------------------------------ Gary Eckhardt makes a plea for : > A FLOATING, analog, dial thermometer. Gary, What's happened to your creativity? I stuck my analog dial thermometer's spike through a *cork* stopper, the size used for a carboy, and stopped my fishing it out of the mash at least one a brewday. - ------------------------------------------------------------------- Craig Rode is having trouble with getting a high effficiency that even resorting to the black arts hasn't helped. Craig, if your mill is adjustable, try milling your malt twice. Once at about 0.070-0.080 in. nip to crack the malt and remove the husks whole and then about 0.060 in. nip. to crush the malt to about 1/16 in cubes and little flour. It won't take much or any longer and the results on efficiency and improved sparging will amaze you. Use a sparkgap tool to set the mill nip - -------------------------------------------------------------------. Keep on brewin' Dave Burley Kinnelon, NJ 07405 103164.3202 at compuserve.com Return to table of contents
From: George_De_Piro at berlex.com (George De Piro) Date: Tue, 19 Nov 1996 12:02:11 -0800 Subject: Wyeast 1007: the Saga Continues Hi all! Back on Nov. 5 I posted a query about Wyeast 1007. I, like some other people, experienced a very sulfury smelling fermentation. The Wyeast folks that I spoke with said that it good be the result of a lot of simple sugars in the wort (although it was an all-barley malt batch). Well, it turns out that batch didn't attenuate well, either. I have repitched this yeast into a different beer, and am not getting nearly as sulphury an odor. There are two big differences between the two ferments: aeration and pitching rate. The first ferment was under pitched much more severely than the second (I think the second was near optimum, seeing as the fermentation started in a few hours, as opposed to the 12-hour lag the first time). The first ferment was aerated by splashing the wort, then shaking the carboy for 10-15 minutes. The second ferment was aerated by running an aquarium pump for 3 hours. So, I think I have narrowed the cause of the sulfur down to lack of aeration and underpitching. Does anybody out there have any data to help figure out which it is? It certainly has nothing to do with simple sugars in the wort (in this case, and many others. About half of those responding to this post experienced sulfury ferments). I expect this batch to attenuate better, too. Have fun! George De Piro (Nyack, NY) Return to table of contents
From: MICHAEL_LESSARD at HP-Exeter-om2.om.hp.com Date: Tue, 19 Nov 96 13:02:37 -0500 Subject: Re. Classic Beer Styles Item Subject: cc:Mail Text >>In # 2277 Tom writes, >> >> ...and I found the responses equally entertaining. So I >> started thinking, there must be a book out there that describes the >> classic beer styles, some commercial examples of each, and how to brew >> them. >> So, anyone out there know of such a book? >In # 2279 John writes, >The AOB has a very good series of books on the classic beer styles . This >set consists of 10 books that sell for about $10 apiece if you but the whole >set. I would recommend them if you want a good overall basic idea of what >the different styles are. Order from the AOB or at your local shop. (No >affiliation......, all disclaimers apply.) One thing I noticed with these books that I thought was strange was that 50% of the book are blank pages!!! Is this done for note taking? :-) Just a side note - 25 of the 58 entries to HBD 2279 were none. Question? Has anyone ever made a Pizza Beer? mike - I will go back and lurk now... Return to table of contents
From: Mike Donald <mpd at plaza.ds.adp.com> Date: Tue, 19 Nov 1996 09:39:24 PST Subject: HBD Problems HB Community at Large, As the Digest Janitor, I want to respond, as best I can, to the growing concern with the condition of the HBD. I, and AOB, are aware of the current problem with the [none] posts to the HBD and the apparent link to "vanishing posts". I unfortunately, am remote to the listserver and have a limited set of tools available to maintain the digest itself. I can simply *help* subscribe and unsubscribe members (although this has also proven difficult). I saved a post that came from DJ Haines of AOB in response to a poster back in October that went as follows: >Robert, > I manage the technical aspects of the digest. You can e-mail me at >root at aob.org. I am aware of the "no Subject" posts. And have yet to >find a way around the problem. The I.S.M. department is working around >the clock to resolve it. > >Out of Here > D.J. >- -- >D.J. Haines >Info. Serv. Mang. Admin. >Association of Brewers >736 Pearl Street (303) 447-2825 (fax) >PO Box 1679 root at aob.org (e-mail) >Boulder, CO 80306-1679 info at aob.org (aob info) >U.S.A. http://beertown.org I have forwarded several of your email messages relating to specific lost postings to DJ as well and trust that he is continuing to look into the problem. I will continue to repost any of your postings that get bounced to me and will continue to try and maintain the member list as my limited tools allow. I accepted this task as a temporary solution to Shawn's leaving and until AOB could hire someone on-site to fill his shoes. I, too, am an avid consumer of the information shared in the HBD and greatly desire to see this forum continue. As I have expressed to others with whom I have exchanged email directly, I am keeping my fingers crossed that these issues get resolved quickly so that we as a community can return to sharing the wealth of information for which this forum has long been devoted. Mike Donald Digest Janitor - -- We now return you to your regularly scheduled programming... ============================================================= Mike Donald (mpd at plaza.ds.adp.com) 503/294-5294 ADP - Dealer Services Division - Data Communications 2525 S.W. First Avenue - Portland, OR 97201-4760 ============================================================= Return to table of contents
From: Cuchulain Libby <hogan at connecti.com> Date: Tue, 19 Nov 1996 12:22:27 -0800 Subject: 1056 (Attempt #2(I'll beat the 'none' bug yet!)) Hello All, A simple question regarding Wyeast 1056: I harvested into a 1.5L wine bottle, the dregs from a primary and repitched this into a batch of American Ale. As my primary is a 6.5gal. 'pickle bucket', can I re-repitch right back into the primary, or do I have to sanitize the primary each time? Do the Zen Masters have any recommendations on the maximum times 1056 can be recycled? I guess this is really 2 questions, but after last night's debacle in Oakland (http://espnet.sportszone.com/editors/nfl/features/1118raiders.html), I really am finding it hard to concentrate. Thanks, razor blades at the ready, Cuchulain Twisted Nipple Brewery NOW ON TAP! Chocolate/Espresso/Raspberry/Hazelnut/Oatmeal Stout!!!! Return to table of contents
From: blades at airtime.co.uk (Liz Blades) Date: Tue, 19 Nov 96 18:28:48 GMT Subject: Re:HBD #2279 Hi, So far this evening I have received three copies of this digest,while this is by no means a record(one day two weeks ago I received 6 copies of the same digest)I would like to know why.Is any one out there missing one if so they are welcome to mine!!!!! Cheers Liz Liz Blades Proprietor of Blades Home Brewery http://www.dmatters.co.uk/Blades/blades.html Return to table of contents
From: Nathan Moore <moorent at bechtel.Colorado.EDU> Date: Tue, 19 Nov 1996 11:39:23 -0700 (MST) Subject: Big Brew Pot Hello brave challengers of the evil [None]-monster, I'm looking for a large enamel pot, hopefully 7 gallons or more. I have checked several stores and seem to max out at 5 gallons. Does anyone know of a source for large enamel pots. I hope to spend less then $40 so SS is out of my price range. I also hope to avoid mail order because I figure the shipping on a pot like this would be expensive, so if anyone got their pot at a chain store it would be helpful. I've also been thinking a large oval pot (the kind used to cook turkeys) would be nice because it would fit nicely over two burners on my stove so if anyone has found one of these please tell me. TIA and private email is fine. A quick thought on the [None]-monster. Maybe brewing beer is a sin and we are being punished. First the all-powerful gods made us fight each other, but when we found peace at the digest they sent the [None]-monster to destroy us. Nathan Moore Sinning happily in Denver, CO Return to table of contents
From: Jim Liddil <JLIDDIL at AZCC.Arizona.EDU> Date: Tue, 19 Nov 1996 11:05:32 -0700 (MST) Subject: Prophecy fulfilled This was posted by Karl Lutzen on The Brewery Site. Another reason to wish a plague on the AHA/AOB. Whe the hbd moved you were warned of this. ******** No, I think what is going to happen here, is that the HBD will die in it's present form (as it currently is), and then some brave soul will pick it up again. Remember, he that picks it up is facing a good 200Mb per digest distribution. A daunting task, to say the least. I really wonder if the AOB really cares about their image out here on the Internet? Just like a corporate re-structuring: "Let's save this tree by pruning the roots instead of picking off the heavily laden fruit sucking the lifeblood out of the tree." And you may quote me on that. ******* I think this is what the AHA thinks about it's "members" also Return to table of contents
From: Julio Canseco <JCANSECO at uga.cc.uga.edu> Date: Tue, 19 Nov 96 13:35:53 EST Subject: questions on starters Greetings, In making a starter with liquid yeast; 1) What difference is there in the kind of malt used? Should it be the same kind as in the planned brew? Can it be say, dark malt syrup? Does it have to be light DME? Any/all advise is appreciated. 2) Is the SG of the wort important? Why? And last, how can I extend the life of the starter until available brewing day? I have read "Making a Starter" in the Brewery but still have questions. TIA julio jcanseco at uga.cc.uga.edu in Athens, Ga. Return to table of contents
From: "Wade Landsburg" <LandsburgW at gfc.dfo.ca> Date: Tue, 19 Nov 96 15:03:23 AST Subject: Freezer Controller After a recent trip to the Czech Republic I have decided to start brewing pils. I am looking for suggestions on which temperature controller I should purchase for my chest freezer. I want a tempurature range of at least -1oC to ambient. Any information would be appreciated. Wade Return to table of contents
From: DAVE BRADLEY IC742 6-7932 <BRADLEY_DAVID_A at LILLY.COM> Date: Tue, 19 Nov 1996 18:09:09 +0000 (GMT) Subject: propane cooker/hbd home So OK then...a few months ago I posted that I use a jet-style burners in my brewery. I said that, under the same conditions, my two jet burners of different make both burn cleanly and without causing soot on my brew pots. Well, I was wrong. All jet burners are not equal; one causes lots of soot. 1. Morrone Cook-All: this burner has never caused soot or yellow flames, and I've been looking. 2. Masterbuilt from a smoker set: worthless burner. Smokes a ton at low and high flame alike. The burners have different sizes of air baffles and the Masterbuilt uses a lower pressure regulator, FWIW. Hope this interests someone! And then there's the nobody'd home HBD issue. Last go 'round, I recall there was only one other genuine offer to host the HBD. While some were not in favor, Jack Schmidling offered once upon a time. Most of us voted (?) for the AOB last time, I wonder if Jack "Great Mill By the Way" Schmidling would be so humble? Others? Dave in Indy Home of the 3-D BBB Return to table of contents
From: Anton Schoenbacher <aschoenb at eecs.wsu.edu> Date: Tue, 19 Nov 1996 11:20:24 PST Subject: re acidify I acidified last night for the first time ever. At least for my sparge water. My sparge water had a Ph of about 7 I had 6 qts of water, added about 1/2 tsp of lactic acid Ph went below 5.2, woops. - -- *****Anton Schoenbacher*****aschoenb at eecs.wsu.edu***** Return to table of contents
From: korz at xnet.com Date: Tue, 19 Nov 1996 13:16:31 -0600 (CST) Subject: CO2 tanks Wallie writes (regarding CO2 tanks): >You could maybe turn it upside down >and blow out a little gas.....see if anything undesireable blows out with >it. I recommend against that... CO2 at room temperature and the typical pressures of a partially full tank is a liquid. Turning it over and opening the valve will squirt liquid CO2 which can be dangerous. Al. Al Korzonas, Palos Hills, IL korz at xnet.com Return to table of contents
From: John Penn <john_penn at jhuapl.edu> Date: Tue, 19 Nov 1996 16:04:18 +0000 Subject: NAOB (none) Not to slam the AOB arbitrarily, but if Scott Abene is correct that the AOB no longer cares about the HBD it might explain the increased number of (none) posts lately. If so, maybe they should become the NAOB instead--NOT Association of Brewers. As for Mike, the Digest Janitor, give him a break. He seems to have a good attitude and is responsive. However, he's got a tough job since he isn't at the AOB and I'm sure its hard to fix problems remotely. If Karl Lutzen can come up with an alternate site that would be great. John Penn Return to table of contents
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From: Derek Lyons <elde at hurricane.net> Date: Tue, 19 Nov 1996 13:44:42 -0800 (PST) Subject: Re: How to Serve Mead? You might try joining the Mead Lovers Digest.... mead-request@ talisman.com Return to table of contents
From: Bill Watt <wattbrew at buffnet.net> Date: Tue, 19 Nov 1996 17:35:55 -0800 Subject: none's and other subjects HBD #2279 had 22 submissions and 35 none's. Is this a new record or what? Does this mean that 35 people did not get through, or am I even getting through now? Thankfully there is a page down feature on my reader, but I wonder what we're all missing!! - -- Brewing beer in Lancaster, NY Watt's Brewing Bill Watt - wattbrew at buffnet.net Return to table of contents
From: "Bridges, Scott" <bridgess at mmsmtp.ColumbiaSC.NCR.COM> Date: Tue, 19 Nov 96 15:15:00 PST Subject: re: AHA problems From: "Scott Braker-Abene" <sbraker-abene at comark.com> Here's the deal: I called the AOB yesterday and was informed that since the leaving of Shawn the AOB no longer has anything to do with the HBD. Therefore, they could really care less because all we did was bitch about the way they screwed it up in the first place. Face it people the AOB/AHA is floundering and ruining our HBD. I have talked to Karl Lutzen from the Brewery and he is looking into some options. This Janitor in training guy is A JOKE!!! Who has No Clue how to run a Mailserver. Let's save the damn HBD before it gets any worse. There comes a time when you have to take control and scream MUTINY. THE TIME IS NOW! -Scott "Mr. Christian, What's all this talk about a MUTINY" Abene I've refrained from openly bashing the AHA/AOB until now, even though their support of the HBD has been less than steller. To the less jaded among us, this may be a wake up call that the AOB really doesn't give a sh*t about home brewers at all. The AOB apparently *is* a self-serving organization whose only raison d'etra is to make money for Charlie Papazian. Scott Return to table of contents
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From: "Welsch, John" <A069067 at MDCPO102.HB.MDC.COM> Date: Tue, 19 Nov 96 18:31:00 PST Subject: Propane Cookers In 2279 Jared asks about propane burners. I use the Cajun Cooker, burner type as opposed to the "jet" type. This has an output of 170K BTU's and won't turn your kettle black with soot-helps at cleanup time. Works quite well, will boil 10 gal of tap water in 15-20 mins. The only complaint I have is that I purchased 3 of these things for a RIMS system and have had to replace 2 of the control valves. The valves were leaking and kept a small flame in the throat when turned off, not exactly safe. No affiliation...all disclaimers apply. John Welsch Strand Brewers Redondo Beach CA Return to table of contents
From: "bob rogers" <bob at carol.net> Date: Tue, 19 Nov 1996 22:42:59 -0500 Subject: Re: propane cooker/hbd home dave says: > 2. Masterbuilt from a smoker set: worthless burner. Smokes a ton > at low and high flame alike. gee, i have one of these and mine works great!! it will only smoke if the air mix thing is not opened all the way. i have even used it indoors, and a co detector right next to the unit never went over 12ppm. the waranty on mine was pretty good. maybe you should see if they will fix it. bob: brewing in the heart of the bible belt bob rogers bob at carol.net Return to table of contents
From: The Holders <zymie at sprynet.com> Date: Tue, 19 Nov 1996 21:34:03 -0800 Subject: re:bale on the AOB How about this: Right now the AHA is not for profit, yet people draw salaries 'publishing' Zymurgy for the 'members'. What would happen if the HBD was set up the same way, with the subscribers paying a small fee to set up a server, administrator, etc. If everyone on this 'none' list chipped in $5 apiece, a new system could be setup...or am I just dreaming? - -- "contrary to my own opinions, I'm NOT always correct.... at least that's what I think..." Return to table of contents
From: "Marshburn, Michael CWO" <MMarshburn at mlca.uscg.mil> Date: Wed, 20 Nov 1996 07:04:47 -0500 Subject: Repitching Dry Yeast Would like to get some input from anyone who has experience pitching a new beer into the yeast cake from a previous beer fermented with dry yeast. I used Yeastlabs Whitbread dry to make a porter then pitched the yeast cake from secondary into an extra bitter. I usually use liquid yeast, but since the move from Ill. to virginia beach I haven't had time to grow a good starter. The ferment seems to be going well, I haven't detected any off odors, the krausen is thick and rocky and the temp in the garage is 62F. I don't plan to make a habit of this, it's a first and I was curious as to how many brewers did this, and what were the results. Any feedback is appreciated private e-mail preferred. Mike M e-mail CWO Michael Marshburn at MailLant.uscg.mil Return to table of contents
From: WOLFF.R.C- at postal.essd.northgrum.com (WOLFF.R.C-) Date: Tue, 19 Nov 1996 08:42:32 -0500 Subject: Enough is enough Dave Burley- Why don't you brew some beer and give us all a break. It doesn't take a genuis to copy from books and post to the HBD. What is does is take up the space that others could use for productive comments, rather than being used by someone who is full of himself. You've had your 15 minutes. Give it a break. This is a group response. Wolff Return to table of contents
From: MaltyDog at aol.com Date: Wed, 20 Nov 1996 09:10:40 -0500 Subject: Harvesting Blowoff Rick Dante asks, in the HBD #2279: >Has anyone ever harvested the yeast from blowoff collection with good >results? Here's the setup I'm using but I'm not quite brave enough to use >the yeast: >Fermenting in corny kegs with 5/8" tubing into a 1 gallon jug. Jug was >cleaned and sanitized with about a quart of boiling brewing water. >Stuffed the opening with paper towel after putting sanitized blowoff hose >in. Figure the paper towel will keep most nasties out. Wrapped paper >towel and hose with aluminum foil for good measure. Gas escapes and nice >white weizen yeast sits in the bottom of the jug either waiting for the >sewer or waiting for harvesting. This is very interesting to me, because, though I haven't done it , I was thinking something very similar a couple of months ago. I was taking a BJCP class, and they were talking about some English methods of recirculating fermenting beer, in Burton Unions and Yorkshire squares. As I understood it (and I may have some details wrong), in the original Burton Union system, the krausening wort would gush out the fermenting barrels, and flow by pipes into other barrels that had freshly chilled wort straight from the brew pot. This way, the yeast would repitch itself, and there would not be a need to grow up yeast cultures very often. Over a period of time, the yeast adapted to the system, and many distinctive aspects of the flavor of Burton ales were due to this method of fermentation. Supposedly, much of the complexity of Bass ales were eliminated when they discarded the system. Now, I was thinking about how to do this in a homebrewing setup. It occurred to me it could work if you made 2 batches in fairly quick succession, maybe a day or two apart. The first carboy would be filled right to the top with fermenting wort, rather than with the usual head space; then, there would be a full-sized blowoff tube, the width of the carboy neck, which would go into another carboy. As the head is building up and working down the hose of first carboy, the second would be filled with wort. When the krausen gets going, it goes into the new beer, and fermentation begins. The reason I never tried this is that I never was able to time two batches so closely together. However, Rick's method would seem to resolve that problem. I think it may be worth trying. Sanitation of the blowoff tube would, of course, be very key. I also think the effectiveness of this method would be dependent on the yeast, on how flocullent it is, and so on. I wonder if anyone else has any comments on this. Has anyone tried anything like this out there? Bill Coleman MaltyDog at aol.com Return to table of contents