HOMEBREW Digest #3072 Fri 02 July 1999

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		Digest Janitor: janitor@hbd.org
		Many thanks to the Observer & Eccentric Newspapers of 
		Livonia, Michigan for sponsoring the Homebrew Digest.
				URL: http://www.oeonline.com

  aerators and counter flow wort chiller storage (jgibbens)
  Re: Heat exchanger (KMacneal)
  Re: What are Micrococci? (Re: Dishwasher sanitizing) (Kris G. Mueller)
  Rodney RIMS Controller Revisited? (Joy Hansen)
  storing grain (Greg Moore - Bos Hardware Engineering)
  Filtering the Wort ? (Lee Bogardus)
  Automatic Mill ("St. Patrick's")
  St. Pat's Diffuser ("St. Patrick's")
  3/8" vs 1/2" valves, michael jackson ("St. Patrick's")
  re cold vs cellar storage of ales (Robin Griller)
  Yeast culturing question (John Baxter Biggins)
  Pitted Al pot ("Crossno, Glyn")
  SS Conical Fermenter ("Leonard, Phil")
  Northern VA (Jdwujw)
  Cherry beer (Ted McIrvine)
  Duvel/golden or triple (Ted McIrvine)
  5l Mini Keg Instructions (Troy Kase)
  The Jethro Gump Report ("Rob Moline")
  The Jethro Gump Report ("Rob Moline")
  Re RIMS (jgibbens)
  The Jethro Gump Report ("Rob Moline")

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---------------------------------------------------------------------- Date: Thu, 1 Jul 1999 00:45:32 -0500 (CDT) From: jgibbens at umr.edu Subject: aerators and counter flow wort chiller storage I'd like to thank everyone who has been answering my questions. Hopefully, one of these years, I'll be able to return the favor. I have a counter flow wort chiller that I built from scratch, so no storage dirrections. What can I do to keep the wort line sanitary, or at least clean enough that a short idaphor soak will sanitize it? I started off by storing it in a 5 gallon water cooler with a few capfulls of bleach in the water. BAD IDEA Something in the solder (I think) has been oxidized. There was a white power covering the solder joints maybe a chloride from the bleach? There was also some junk in the water after 1-2 days. Hey, maybe water with a bunch of rubbing alcohol? Any ideas? Does anyone have any information on installing aerators into fermentation vessels? I can shake 5 gallons but with 10 gal, that's going to be over 100# of wort and stainless steel. An aquarium type aerator might work, but sanitation issues worry me, not so much the air (planning on recirculating remaining air in fermenter before CO2 builds up - is that enough air?), but the pump and the aeration stone might harbor bacteria. Has anyone heard of a stainless steel stone? My supplier told me that they were rumored to exist. Electrical safety and proper grounding shouldn't be a problem, but how might a running motor affect yeast? The batch I have fermenting now seems to ferment in short bursts. Imediately after shaking, CO2 bubbles out of the blow off tube almost explosively (cold floor, so air expansion from heating is not expected.) then settles down to a steady stream. At first the stream lasted several hous. tonight, after shaking, the same heavy off-gassing was observed and could be repeated in > one minute, but the stream quickly slowed down, and then further shaking yielded diminished results. Any ideas? Joe Gibbens Return to table of contents
Date: Thu, 1 Jul 1999 07:00:51 EDT From: KMacneal at aol.com Subject: Re: Heat exchanger In a message dated 7/1/99 1:29:33 AM Eastern Daylight Time, avasile at csc.com writes: << I know most people either use a counter flow or an immersion chiller, but has anybody build a plate heat exchanger? Isn't that what the big boys use in their megabreweries? Do the volumes in home brewing make this type of chiller over kill? Enquiring minds would like to know! Yours Tony Vasile >> To be picky, plate heat exchangers are generally a type of counter flow chiller. To answer the question (why do homebrewers use coils instead of plates), my guess would be that coil type heat exchangers are easier to fabricate, less expensive, and easier to clean than a plate type heat exchanger. Keith MacNeal Return to table of contents
Date: Thu, 1 Jul 1999 08:11:56 -0400 From: Kris_G._Mueller at umit.maine.edu (Kris G. Mueller) Subject: Re: What are Micrococci? (Re: Dishwasher sanitizing) Regarding the Zymurgy article on dishwasher sanitizing, did anyone else find the photo of the housewife offensively sexist? Kris Mueller kris_mueller at umit.maine.edu Return to table of contents
Date: Thu, 1 Jul 1999 08:08:55 -0400 From: joytbrew at halifax.com (Joy Hansen) Subject: Rodney RIMS Controller Revisited? Jonathan, The following is the opinion of the author, Joy"T"Brew. The "Zymurgy", volume 15, number 4, special 1992 talks about Gadgets and Equipment. "Recirculating Infusion Mash System Revisited" contains the schematic and parts list for the controller. Check your local Brew Shop to see if they have a copy and/or contact Zymurgy and purchase the publication. I've attempted to scan the schematic into digital form; however, it doesn't do well with my scanner. Better to abide by the copyright responsibilities and not mail copies of the publication or it's articles. RIMS can be described as "built as Rodney designed" and "modified from the Rodney design". Many brewers claim that they didn't hear of Rodney or his development; however, I must bow to his extensive investigation, experimentation, and to the eventual construction of a workable RIMS. All of which provided the direction for contemporary development. I couldn't tolerate the use of a picnic cooler that warped so badly that it's longevity was doubtful. And those nasty "prone to leak" bulk head fittings! So, I invited a complete storm of problems by using a modified Sanke keg to replace the picnic cooler. After nearly 10 years of experimentation and many successful and just as many disastrous brew days, I've found the modified system that works. I can set the system aside for several months without brewing and I have confidence that it will perform in an identical manner for an identical brew. I've attached a schematic of the mash tun I use. It works! I make 8 gallon fermentable wort batches with gravity of 60 to 110 and using up to 30 pounds of malt. Yes, I've had trouble with the Rodney controller, but it's most likely a result of errors in my use of the equipment that cause the problems. Typically, a short develops in the temperature probe that zaps the ICs in the controller. After asking for help of HBDers without much success, I did get sources for parts and the advice "Rebuild the circuit". I wire wrapped the circuits rather than making a PC board. I purchased a punched copper clad board (each hole isolated) of about 2.5 X 3.0 inches. The triac is bonded to a massive heat sinc approximately 5 X 5 X 2 inches (salvaged from discarded equipment). This is critical as overheating of the triac does all sorts of bad things to my controllers. Especially when the ambient temperature in the brewing area is near 100 degrees. When planning the conductor for the neutral, hot, and ground, use at least #14 stranded wire to carry the 10 amperes. It's worked for me. Use the IC sockets for ease of replacement for trouble shooting the controller. Buy several components at a time. Most of the wire wrap used #22 solid wire of various colors from used electronic equipment. >From my investigation, I've found that the least cost controller is that described by Rodney. The controller is very reliable for the brewing environment. Since I use two heating elements (heat exchangers), I construct dual controller modules in the same control box. There might be a way to redesign the schematic so a single circuit could control two triacs. I don't have the knowledge to attempt this change. So, I just constructed one controller for each heater. To be sure I'd always have a functional unit, I constructed a single unit and a second dual unit. All work properly - most of the time :). For brewers thinking that the simple on/off switch does the same thing, good luck with the enzymatic process. I use two 5000W water heater elements of the 19" folded low density type specified by Rodney. I think this is critical. Also, don't bother with the motor control other than to install an on/off switch. The flow through the system is better controlled by using an adequate size valve in the supply line to the mash tun. Keeping the flow through the heat exchanger as high as possible during temperature ramps is critical to conserving the enzymes necessary for conversion. Any scorching on the element makes a nasty brew. Use of HERMS and Steam Injection might be appropriate substitutes; however, IMHO they complicate use of the system. Keep in mind that the flow through the false bottom is the critical element of entire system. Without flow, there's only scorching! The Rodney picnic cooler has an open area of about 230 square inches. The best a keg can provide is about 75 square inches of open area - thus the necessity of stirring. Good luck, Joy"T"Brew Return to table of contents
Date: Thu, 1 Jul 1999 09:47:16 -0400 (EDT) From: Greg Moore - Bos Hardware Engineering <Greg.Moore at East.Sun.COM> Subject: storing grain Through some judicious purchases - I've ended up with more soda kegs than I can fit in my fridge. Looking for a good use for a couple of these kegs, I thought I'd solve the problem of where to keep grain so the mice can't find it. I plan to fill up the kegs with unused grain, and the purge the air by forcing CO2 into the keg through the liquid out tube while pulling the safety valve. the questions I have are: 1) Will the CO2 environment slow any deterioration of the grains and extend the shelf life? Might it introduce problems? 2) Is there any advantage or disadvantage of storing the grains under pressure (co2)? 3) what's the standard shelf life of most malted grains? 4) Are there any side affects of doing this that I might have missed? Thanks for any input -=G Return to table of contents
Date: Thu, 01 Jul 1999 09:09:02 -0500 From: Lee Bogardus <lbogardus at coollogic.com> Subject: Filtering the Wort ? HBD- Recently I made a California Common which turned out quite tasty. This was my second batch of homebrew and my first time to steep grains. One of the things that bothered me was when grain bag was lowered into kettle, all of this grain flour emerged. Is it a good idea to lightly rinse the grains and grain bag in water before putting into kettle ? Next item of concern was after chilling with immersion chiller, there was a lot of coagulated grain matter suspended in kettle which didn't settle to bottom like I hoped it would. I know that this is caused by the cold break but is there a way to adequately filter this when transferring from kettle to primary fermenter ? Regular strainer in funnel didn't seem to help and I wanted to minimize the amount of trub right off the bat. Lee Bogardus North Central Texas Return to table of contents
Date: Thu, 1 Jul 1999 09:02:03 -0500 From: "St. Patrick's" <stpats at bga.com> Subject: Automatic Mill The "Automatic" mill is made by "Automatic Equipment Mfg" http://www.automaticag.com/ I bought the smallest commercial mill (3800 lbs/hr) with auger, which we use in the shop for homebrew orders over a few pounds and microbrewery/brewpub accounts. The also make a host of other agriculture mills and products. The small Homebrew Mill has been available for a year or so now. Lynne O'Connor St. Patrick's of Texas Brewers Supply http://www.stpats.com stpats at bga.com 512-989-9727 512-989-8982 facsimile Return to table of contents
Date: Thu, 1 Jul 1999 09:04:14 -0500 From: "St. Patrick's" <stpats at bga.com> Subject: St. Pat's Diffuser Thanks to help I received from hbd readers, I now have a nice diffuser at a pretty good price. 0.5 micron pores WITH INTERNAL THREADS (1/8" NPT) for removal, cleaning, or attaching to whatever your little heart desires. I've got fittings for attaching either plastic tubing or stainless steel tubing for both aerating wort as well as carbonating beer. My apologies for the inordinate, 6+ months, delay in manufacturing. I got the 50 backorders out and we have nearly a thousand now in stock so there will be no more delays. Lynne O'Connor St. Patrick's of Texas Brewers Supply http://www.stpats.com stpats at bga.com 512-989-9727 512-989-8982 facsimile Return to table of contents
Date: Thu, 1 Jul 1999 09:07:00 -0500 From: "St. Patrick's" <stpats at bga.com> Subject: 3/8" vs 1/2" valves, michael jackson My question concerns 3/8" valves vs 1/2" valves on kettles. I have never found, with one exception, a brewing occasion when I could open a 3/8" valve all the way. Why would I want a 1/2" valve? The one exception is when using an immersion chiller, you can transfer the cooled wort to fermenter faster with the 1/2" valve. Obviously, lautering is a slow process for which even 1/4" valve on 2 of the 3 kettles in 3-tier system would be more than sufficient. Before anyone snaps back, "Well, 1/2" is bigger, and of course 'bigger is better'" let me say that I offer 1/2" valves as well as 3/8". There's nothing wrong with 1/2"---it will do the job of 3/8, but 1/2" costs more. In Austin, there is no way you can open a 3/8" valve for any counterflow using tap water as coolant. then again, our tap water runs as high as 75F and is over 60F all year. I'm curious about the water temp and associated cooling rates for you michiganders and other yankees. I plugged my Michael Jackson opening party a couple of times here; thanks to the digest janitors for a reasoned policy regarding posts, such as this one, which have some commercial content. Photos of the Jackson weekend are up now on our website. The point I tried to emphasize at this year's tasting was the increased quality of Texas brewed beers and the breweries didn't disappoint. I think the people most surprised were the brewers themselves who tasted A LOT!! of each other's brews on Friday evening at the reception. There are numerous excellent breweries in Texas now and the quality is better at virtually every brewery than it was even 2 years ago. At the risk of overlooking some, I'd mention Jaxon's in El Paso, Coppertank in Dallas, Blue Star in San Antonio. We are blessed with several excellent breweries in Austin as well. Lynne O'Connor St. Patrick's of Texas Brewers Supply http://www.stpats.com stpats at bga.com 512-989-9727 512-989-8982 facsimile Return to table of contents
Date: Thu, 01 Jul 1999 11:30:34 -0400 From: Robin Griller <rgriller at chass.utoronto.ca> Subject: re cold vs cellar storage of ales Hi all, I have to say that I can't agree with Mark Bayer's post regarding cold storage, regardless of what Mr. Fix or others have said. While I know I am perhaps being 'unscientific', my own experience suggests that there is no reason to cold store ales, even ales of lower gravities. I have stored ales of very modest gravities (as low as mid to high thirties og) in my cellar at temperatures which vary between about 50-70F/10-21C for periods of up to 8-10 months with either no apparent deterioration in flavour or improvement in flavour being the only results. Note that these results are despite quite large temperature fluctuations, with, in summer, temps well above traditional ale storage temps (i.e in the 50s F). The exceptions would, of course, be that lager and, perhaps very light wheat ales, will last better at cold temps. While there is some research on this area, I wonder if anyone has done blind taste testing comparing the flavours of ales stored cool and those stored cold to consider possible negative taste consequences of long term excessive chilling of ales? After all, serving an ale colder than about 12-13C has a seriously awful impact on the flavour for most ales, so might it not be that long term cold storage of ales might damage the beer in some way? Do not british brewers store their ales at 13-15C whether they are to be drunk quickly or stored longer? I'm sure much more experienced brewers than I will disagree with me, but personally, I would follow the practices of the pros in this (i.e. traditional british ale producers if producing british ales) and the recommendations of those (i.e. CAMRA) who know much more about this than any(? at least than I!) of us do. Robin Return to table of contents
Date: Thu, 1 Jul 1999 11:42:00 -0400 From: John Baxter Biggins <jbbiggin at mail.med.cornell.edu> Subject: Yeast culturing question I've started culturing my yeast in my work lab (biochem & molecular bio) & have access to microbiological equipment for culturing. My question is in incubating my plates and liquid cultures at 37 deg C (~98 deg C) (for proliferative and storage purposes only, not for pitching or fermentation), am I at risk for inducing cell-line changes to produce off-flavors. I'm currently using only ale yeast (Wyeast European and Trappist and a champagne strain). My assumption is that I am only increasing the growth rate without inducing cell-line mutations, but just to be sure, I'm asking. Private email response is fine. -jb - ------------------- John B. Biggins Cornell University Medical College Weill Graduate School of Medical Sciences Student -- Program in Pharmacology Memorial Sloan-Kettering Cancer Center Department of Molecular Pharmacology and Therapeutics Laboratory for Biosynthetic Chemistry lab:(212)693-6405 fax:(212)717-3135 "Science, like Nature, must also be tamed With a view towards its preservation. Given the same state of integrity It will surely serve us well." -- Neil Peart; Natural Science (III) -- Permanent Waves Return to table of contents
Date: Thu, 1 Jul 1999 10:46:09 -0500 From: "Crossno, Glyn" <Glyn.Crossno at cubic.com> Subject: Pitted Al pot I acquired a fairly pitted WW II era 15 gallon Al pot. After much scrubbing and caustic cleaning and a couple of boiling water baths is it safe to use as a HLT? Thanks, Glyn Crossno---Estill Springs, TN I have concluded that honest prostitution is vastly preferable to pious hypocrisy . Return to table of contents
Date: Thu, 1 Jul 1999 10:56:45 -0500 From: "Leonard, Phil" <p_leonard at dsionline.com> Subject: SS Conical Fermenter I am considering the purchase of the stainless steel conical fermenter that Beer Beer and More Beer (www.morebeer.com <http://www.morebeer.com> ) sells. Has anyone had any experiences with this fermenter? Thanks, Phil Return to table of contents
Date: Thu, 1 Jul 1999 13:26:53 EDT From: Jdwujw at aol.com Subject: Northern VA I recently established residence in Springfield, VA and need to get started brewing! The phone directory is quite barren for suppliers...any leads? Thanks. JDW jdwujw at aol.com (direct posting to this addie accepted/appreciated.) Return to table of contents
Date: Thu, 01 Jul 1999 15:39:26 -0700 From: Ted McIrvine <McIrvine at ix.netcom.com> Subject: Cherry beer I'm sure that this recipe will make a fine beer --- but to make a more authentic Kriek, you should get a very light color and use about 30-35% wheat (preferably unmalted wheat). With that in mind, I recommend using 6 lbs of dry wheat malt extract if you are using extract. All grain, I usually use 6 lbs pils malt and 3 lbs of wheat malt, and no crystal malt. Mashing high (around 155) gives the lambic yeast more complex proteins to digest. What I like best about this recipe is the large amount of cherries. Most fruit beers I've tasted don't have enough fruit flavor. Cheers Ted > From: William Frazier <billfrazier at worldnet.att.net> > Subject: Cherry beer > > Dave Clark asks for a cherry beer recipe. Here is a recipe from an old > homebrew book I have; > > 6 lbs light malt extract syrup > 1/2 lb crushed pale malted barley > 1/2 lb crystal malt > 1/2 oz stale old hops (1 to 2 hbu) > 10 to 12 lbs sour cherries > ale yeast > brettanomyces bruxellensis yeast culture > brettanomyces lambicus yeast culture > > This recipe is for a Kriek. I tasted St. Louis Kriek in Amsterdam this > spring and it was excellent. You might try Wyeast 3278 Belgian Lambic > blend. If you don't want a sour beer just use a regular ale yeast and leave > out the bacteria. > > Bill Frazier > Johnson County, Kansas Return to table of contents
Date: Thu, 01 Jul 1999 15:51:38 -0700 From: Ted McIrvine <McIrvine at ix.netcom.com> Subject: Duvel/golden or triple The terms actually overlap. For example, Pierre Rajotte in Belgian Ales (p. 138-139) describes Delirium Tremens as a "special" that could have been named a "triple." The original tripel was Westmalle, which is one of th six Trappist breweries. But Affligem and Corsendonk make tripels and they are commercial breweries licensing an Abbey name. So monastic origin has nothing to do with the name. The AHA beer styles are a mess, especially with Belgian ales. I've been tempted to enter the same ale in both Strong ale and the Tripel category. It would be amusing to compare scores. Cheers Ted > From: RCAYOT at solutia.com > Subject: Duvel/golden or triple > > I was wondering if someone could tell me the difference between a > Belgian Strong ale and a Triple? It seems to me that the distinction > is that a Triple is made by a Monastic brewery and a Strong Ale is > everything else. Look at the style guidelines there is very little > difference! (P.S> I am a recognized judge, but this one has always > puzzled me!) Return to table of contents
Date: Thu, 01 Jul 1999 15:53:07 -0600 From: Troy Kase <kasetroy at isu.edu> Subject: 5l Mini Keg Instructions I have recently purchased a 5l Mini Keg system with one keg and a Party Start CO2 tap. I currently have beer in the keg and would like to tap soon. I have read many different postings across the web, but I have not found good detailed instructions on how to use these (my product did not come with instructions). Specifically, I am wondering about the dispensing of the product. I have read about dispensing in these two different ways: 1. Dispense 1-3 beers from the pressure built up from priming. Then attach the cartridge and only open the valve enough to dispense the beer then close it again. Then it goes on to say that your beer will go flat if the cartridge is not left in. It sounds like to me that if you turn the valve off, leave the cartridge in, and the last beer drawn off used up the pressure then your beer will go flat. 2. Very similar to the above although keeping the valve slightly open to retain carbonation between dispensing. This one makes more sense, though I know that it will use more CO2 than the other way. I am very confused on how to use this and am thinking that I have made a mistake by buying this product. I would appreciate any input. Thank you, Troy Kase Return to table of contents
Date: Thu, 1 Jul 1999 20:59:43 -0500 From: "Rob Moline" <brewer at isunet.net> Subject: The Jethro Gump Report The Jethro Gump Report The Lallemand Scholarship.... Lallemand, of Montreal, Canada, has generously donated a full scholarship to the Siebel Institute's Short Course In Brewing Technology, to be awarded to a member of the American Homebrewers Association, at the next AHA National Convention. This scholarship, currently worth US$ 2500, will be accompanied by a US$ 1000 stipend to be applied to travel and accomodation costs. This benefit for members of the AHA will also allow for a substitute award, of a 2 week Microbiology Course for Brewers at the Siebel Institute, with a similar travel/hotel stipend, for those members of the AHA that feel they might be overwhelmed by a Short Course. This will accomodate the needs of the winner, whether they be the newest of the newbies, or the more accomplished brewer. Those are the main points.....the finer points are yet to be fully enumerated, but this much is sure..... 1) This award is not based on merit...you don't have to win seventeen medals in competition to win....It will be drawn from those members who wish to be involved. 2) This award will be based on an entry, one per interested member into the drawing. "Interested Member" at this point means a member of the AHA that submits a card, later to be defined/produced, that states (paraphrased) "I am interested in winning the Lallemand Scholarship. I will take the Scholarship within the 12 months following the award, and will report my experiences. My member number is *.*, and my expiration date is *.* " 3) Each new member is to receive access to this opportunity, and the member that refers that new member will also receive an additional entry. 4) This offer is not open to members of the BoA, nor to any person employed by the AOB, or Lallemand. 5) This offer is void where prohibited by law. 6) This offer is not transferable, nor redeemable for cash or any other substitute, with the exception of the Short Course for a Microbiology Course. That sums it up. Obviously, you may look for the complete details to be released from the AHA on their website, and in Zymurgy, (this will miss the next issue, though) when they are finalized. The prize is locked in...it will be awarded. The fine print just has to be delivered to the lawyers, and approved. You will be sure to read it in a JG Report on HBD as well. But, I do hope that you see this as I do...a solid member benefit. Hopefully, just one of many to follow! Cheers! Jethro Gump Rob Moline BoA, AHA American Homebrewers Association Ames Brewers League Institute For Brewing Studies Master Brewers Association of the Americas Lallemand brewer at isunet.net jethro at isunet.net "The More I Know About Beer, The More I Realize I Need To Know More About Beer!" Return to table of contents
Date: Thu, 1 Jul 1999 21:40:26 -0500 From: "Rob Moline" <brewer at isunet.net> Subject: The Jethro Gump Report The Jethro Gump Report AHA National Convention I know I have already been scooped by Steve Potter, but some mentions deserve repetition... 1) Al K and Louis Korzonas doing the "Clinitest Bop." http://homepages.isunet.net/brewer/clinitst.jpg I believe that the copyright to this belongs to Steve Potter. I don't think he will mind. 2) Laurel Maney's new Internet based brewing courses....from the folks at the Milwaukee Area Technical College....Her courses are listed in the Comsumer and Hospitality Services Section. They cost 65 USD each. http://online.milwaukee.tec.wi.us/schedulef99.htm BTW, for those who don't know, apart from her BS in Chem, and Masters in Pharmacology, she was the Valedictorian from the 93 Siebel Diploma Course! WOW! 3) Jeff Swearingen, a member of the Fellowship of Oklahoma Ale Makers (FOAM), Tulsa, Oklahoma won the Silver for BarleyWine with a recipe he based on the Big 12 - Big 10/20 recipe! And what a great beer it was! This picture shows the two of us holding each other up after drinking it! http://homepages.isunet.net/brewer/jeffswearingen01.jpg Copyright John Weerts...(or at least it was his camera!) 4) This one shows, from left to right, Marc Gaspard, Charlie P, and yours truly. Marc Gaspard was my first brewing mentor in my original HB Club, the NFBL in Tallahassee. I learned more in my first 30/60 at that meeting than I had in the preceding 6/12 on my own. http://homepages.isunet.net/brewer/rob-kc.jpg Copyright John Weerts. BTW, I don't believe that anyone has publically thanked John for all the work he did for the conference. He was the one doing all the onsite computer work, relentlessly running back and forth from the copy shop to make sure that the attendees each had copies of the speakers notes, and inputing the winner's info to the AHA WebSite, late into the morning after the awards had been announced. Thanks, mate! BTW, John leaves soon for Hawaii, where he will take over as the GM of a BP out there. Good Luck! Now, I could go on at length about all the folks I met, and the acquaintances I renewed, but I will just praise a few that probably won't get mentioned anywhere else..... 1) Joe Effertz of Pony Express Brewing Company. This bloke, besides being the gracious host of the AHA Conference attendees at one hell of a party, was also generous enough to invite other Kansas City and other area brewers in....to allow them to strut their stuff too! Among the brewers attending were 75th Street, River Market, High Noon Saloon and the Little Apple Brewing Company! BTW, Jethro signed up LABCO's current Head Brewer, Lou Kaylor, as a member of the AHA! HOWZAT! No, but Joe wasn't content just to provide great entertainement and food for visiting brewers, and to provide an opportunity to showcase other breweries....He did it all for 2 local charities..the Marillac Residential Treatment Center, and Junior Achievement. Great effort, Mr. Effertz! And the Ames Brewers League owes you a dept for your generous donation of breweriana for auction at the next meeting! ( Oh, you don't know about that? uhhhh...ask Andy Wingfield, your Director of Promotions...uhhh) Thanks, Andy! (BTW, I have had 2 e-mails asking if I got the names of the bands...They were The "Big Woody" Blues Band, 785-267-5321, and Disco Dick and the Mirror Balls, 913-351-0099.) 2) The HomeBrew Clubs that set the whole thing up, and provided the fine beers that we consumed daily (and nightly!) This list is far from complete, but includes the KC BierMeisters, the Missouri Association of Serious Homebrewers, the Foamy Express Ryders, ZZ Hops, the Derby HB Club, and the Urban Knaves of Grain. Thanks, ladies and gents! Cheers! Jethro Gump Rob Moline brewer at isunet.net jethro at isunet.net BoA, AHA American Homebrewers Association Ames Brewers League Institute For Brewing Studies Master Brewers Association of the Americas Lallemand "The More I Know About Beer, The More I Realize I Need To Know More About Beer!" Return to table of contents
Date: Thu, 01 Jul 99 18:57:33 EST From: hbd at brew.oeonline.com Subject: BOOST YOUR SEX APPEAL AND CHANGE YOUR SOCIAL AND SEX LIFE FOREVER. SCIENCE AND NATURE'S SEXUAL SECRET WEAPON! Scientists have isolated the natural Human male/female Pheromone attractants and they are NOW available to YOU, legally, in the US. ATTRACT THE OPPOSITE SEX LIKE NEVER BEFORE! IT'S GUARANTEED, or you pay nothing! PHEROMONES in the News! >From the NY Times to the LA Times. USA Today, The Wall Street Journal, Psychology Today, 20/20, Hard Copy, Single Living, Medical Tribune,etc. BUY two -- get one free. HIGH_OCTANE is made with two powerful synthesized human pheromones, Alpha-Androstenol and Alpha-Androstenone. HOW TO ORDER High OctaneTM High OctaneTM is available from Euphoria Products. A 1/8 oz. bottle with a convenient funnel (to be added to your favorite perfume) is $39.95. Mix 1/4 of the bottle with every 2 oz of yourfavorite product. One 1/8 oz. bottle is enough to mix with 4 to 8 oz of your favorite product. *** For a limited time, when you order two bottles (up to a two month's supply) of High Octane(tm), you'll get a third bottle ABSOLUTELY FREE. *** Please add $3.00 shipping and handling per order. (regardless of howmany bottles you order, you pay only $3.00 total!). UPS Second Day AirDelivery is available for an additional $9.00 per order. Overnight, add $15.00perorder. Florida residents, please add applicable sales tax. For orders from outside of the US only ground shipping is available for$15. SATISFACTION GUARANTEED Try High OctaneTM risk-free. Your satisfaction is unconditionally guaranteed. If you do not find you are meeting and dating and scoringwith more people of the opposite sex after using High OctaneTM for 30 days, simply return the unused portion of your order at any time for a full refund--no questions asked. Call 520-453-0303 Extension 402, 24 hours/day, 7 days/week for creditcard orders. Have your MasterCard, Visa, American Express, and Discover Card ready and say, " I would like to order ___bottles of High Octane." If you would like to order by mail, you can send in a check or moneyorder, or credit card information, along with your name and street address (noPO Boxes please) and a day time phone number to: Euphoria Dept. 402 PMB 182 1802 N. University Dr. Plantation, FL 33322-4115 This email is opt-in or because of previous contact. If you would likenot to recieve any future mailings please call: 1-305-650-3300 Return to table of contents
Date: Thu, 1 Jul 1999 23:05:17 -0500 (CDT) From: jgibbens at umr.edu Subject: Re RIMS To the brewer looking for a controler for a RIMS, the June/July issue of the Great Lakes Brewing News contains the last part of a 5 part serries on Building a RIMS. This last part contains controler information. Send me a self addressed envelope, and I'll clip the article and give it to you. There is aslo information on obtaining the earlier parts. Joe Gibbens Return to table of contents
Date: Thu, 1 Jul 1999 23:40:31 -0500 From: "Rob Moline" <brewer at isunet.net> Subject: The Jethro Gump Report The Jethro Gump Report Automatic Mills Automatic Equipment Manufacturing is a family owned concern in Pender, Nebraska, whose prime business is in agriculture. They also manufacture a malt mill, for brewpub usage...this is the mill I first learned to love at LABCO, and the mill I will specify in the future. Fine product. As for the HomeBrew Mill by Automatic, I mentioned it in a review of the Phoenix Craft Brewers Show in Phoenix in a past JGR, and have been presented with one as a gift, following a critical analysis offered to them at that show. Currently it is on loan to a brewer that attends the Ames Brewers League, incidentally an HB shop owner. He seems to like it so far, but as of the last time I spoke to him, he had not given it a full workout. It will go on loan to another member of the ABL at the next meeting. For more info on the company, and their products go to... http://www.automaticag.com/index.html There will be no info on the HB Mill...but you can see their malt mill, and the history of the company etc. Fine folks, as well, and one section of their web page is devoted to "See Us At," wherein you can see where they will be showing their products. IMO, the best mill on the market for the HB'r. Schreier Jethro is pleased to hear from the Dean Fikar Report that Schreier has at last done the individual lot number spec availability on the web! Long ago predicted by the JGR, as the future of maltster's web presences, this proves..(put on your best Royal Navy uniform, and dance a jig!)..."That they are the very model, of a Modern Major Maltster!" Congrats to Kelly Kuehl of Schreier! >From: avasile at csc.com >Subject: Heat exchangers >I know most people either use a counter flow or an immersion chiller, but >has anybody build a plate heat exchanger? Isn't that what the big boys use >in their megabreweries? Do the volumes in home brewing make this type of >chiller over kill? Enquiring minds would like to know! >Tony Vasile There has been at least one HE on the market for the HB market...the prob is cleaning them. In a brewpub or micro, the HE is cleaned, and sanitized with a CIP (Clean in Place) system, that includes a powerful pump, pushing caustic or PBW through it. Even then, IMHO, the HE is responsible for more infections in BP and micro beer than any other source. This is why I prefer to open the thing up, very frequently, and clean by hand, in addition to CIP. In fact, at LABCO, I opened mine before almost every brew. (OK, I was anal retentive...but I never had an infection!) Also, repetitive openings mean increased maintenance, in replacing the gaskets. As for making one at home? Forget it...an HE relies on fine tolerances between the corrugated stainless to provide optimal heat transfer...I have no doubt that it could be done... at a prohibitively expensive cost, however. Also remember that this thing is bolted together and torqued to a high degree to prevent leaks. My bottom line on HE's for the homebrewer....1) too much $ compared to immersion or counter flow...2) I suppose that the small size would lend itself to easy opening and hand cleaning...but....3) refer to Number 1. Non-Standard Disclaimer--Automatic and Schreier were among the many suppliers/products that were part of my competitive brewing history, and two of the many companies that aided in the production of the "We Got By With A Little Help From Our Friends" LABCO ad in BT, New Brewer, and All About Beer, in late 96, early 97. My name has also been used, with permission, without compensation, in print ads for Automatic. I would still back these products if this hadn't been the case. I will always vouch for quality, when I discover it. Cheers! Jethro Gump Rob Moline brewer at isunet.net Lallemand jethro at isunet.net "The More I Know About Beer, The More I Realize I Need To Know More About Beer!" Return to table of contents
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