HOMEBREW Digest #3374 Tue 11 July 2000

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  south coast hitchhikers and phil... (Scott Morgan - Sun On-Line Telesales Representative)
  Salt and flat beer (Alex Hazlett)
  Rust in a keg (LyndonZimmermann)
  Question for Steve Michalek ("Darrell G. Leavitt")
  alkaline alkalinity (Dave Burley)
  My  Dirty Bucket Pale Ale Story ("Spinelli, Mike")
  Re: Medical grade o2 setup (RobertJ)
  Re: Salt and flat beer (Some Guy)
  Re: ginger beer instructions? (Jeff Renner)
  pelforth ("Peter J. Calinski")
  Soil pH Meter (Nathan Kanous)
  Problems Growing Hops ("Jim Arbuckle")
  Sample inline from RIMS (David Sweeney)
  various ("Jeffry D Luck")
  My annual BAC rant! ("Brian Lundeen")
  Beer in Ann Arbor?? ("Jim Wallace")
  RE: ginger beer instructions (tkneall)
  Sour mash ("Doug Marion")

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---------------------------------------------------------------------- Date: Mon, 10 Jul 2000 14:56:40 +1000 (EST) From: Scott Morgan - Sun On-Line Telesales Representative <Scott.Morgan at Aus.Sun.COM> Subject: south coast hitchhikers and phil... Phil, i was living overseas at the time, but last I heard backpackers hitchhiking in the Southern Highland region had a slight problem staying alive. Beware that the boys in blue dont come knocking in search of a couple of missing travelers. I trust that if they do you will only have to point to the billard room and listen for the wood-choping snores. So thats what your planning to do with that Kit beer, pump it into some unsuspecting tourist just after a free ride. Remember what happened to those boys in Adelaide whom fed the unsuspecting Mormons hash cookies and ended up on pretty seroius charges and a stint in jail. Well I am sure thru the haze those hitchhickers would have a good time in the billards room..it would be that morning after feeling that might be a worry. scotty Return to table of contents
Date: Sun, 09 Jul 2000 21:00:50 -1000 From: Alex Hazlett <arexu at aloha.net> Subject: Salt and flat beer I was drinking at at Gordon Biersch in Honolulu on saturday, and the canadienne at my table showed how to 'refresh' the head on a beer with a little salt. She didn't know how it worked, and I wondered if the HBDers had a good explanation for this. So why did the bubbles come back? Are the salt crystals providing nucleation points? Is it some chemical reaction? I don't see how sodium chloride could produce gas from beer... Slightly curious, Alex Hazlett Return to table of contents
Date: Mon, 10 Jul 2000 20:52:33 +0930 From: LyndonZimmermann <lyndonz at senet.com.au> Subject: Rust in a keg Keith, You didn't say how long the mild steel (I presume) washer and the stainless were in contact. The iron may have initiated pitting and be working its way through so it's important to really get rid of it. Traditional method for removing iron from stainless without eating the stainless is nitric acid. This stuff is dangerous and I'm not sure exactly what concentration to use, but I do recall using it hot (say 50C , making it even more nasty) but that was in a factory so time was important. Get some help if you're not used to working with nasties like this stuff. Rinse with plenty of cold water afterwards. It's also important not to scratch the surface (especially with anything carbon steel), polish it up with some fine wet emery paper if you do. Regards, Lyndon Z Lyndon Zimmermann BE (Mech Adel) Grad Dip Bus Admin (UniSA) 24 Waverley St, Mitcham, South Australia, 5062 tel +61-8-8272 9262 mobile 0414 91 4577 fax +61-8-8172 1494 email lyndonz at senet.com.au URL http://users.senet.com.au/~lyndonz Return to table of contents
Date: Mon, 10 Jul 2000 06:49:48 -0400 From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu> Subject: Question for Steve Michalek Steve; Thankyou for agreeing to educate us! I have heard that one of the main differences between Bud and Busch is that the former uses rice as an adjunct, while the latter uses corn. Are there other major differences that may concern all-grain homebrewers who, on occasion, try to make lighter pilsners and lagers for friends who may not like the darker ales? ..Darrell - -------------------------- Darrell G. Leavitt, PhD SUNY/ Empire State College - -------------------------- Return to table of contents
Date: Mon, 10 Jul 2000 08:10:14 -0400 From: Dave Burley <Dave_Burley at compuserve.com> Subject: alkaline alkalinity Brewsters: Jeff and Marc have been discussing Dornbusch's book on German Helles. I have read all three of his books and admit to stumbling in the same places Jeff mentioned. Basically, the confusion is "alkalinity" versus being "alkaline". In water treating parlance, "alkalinity" refers SPECIFICALLY to the bicarbonate ion content and nothing else. It makes no comment nor suggests anything about pH or anything else. More "alkaline" means more basic or less acidic. We might in casual conversation, but in non-water treating areas, say a more basic solution has a higher alkalinity ( usually, however, we would say "more alkaline") meaning a higher hydroxide concentration, without saying anything about the bicarbonate ion. Therein lies the confusion. So it is possible to reduce the alkalinity and have a solution be more alkaline all at the same time, as in the Dornbusch example. While perhaps confusing because of the similarity of the words and lack of detailed explanation, the Dornbusch use in this contextual instance was correct. I suspect the calcium from the lime does not react to precipitate the bicarbonate ions as Jeff suggests but the hydroxide ion formed by the hydration of the lime reacts WITH the bicarbonate ion to remove a proton from the bicarbonate and produce a carbonate ion which precipitates as calcium carbonate. Calcium bicarbonate is relatively soluble whereas calcium carbonate is relatively insoluble. What is the actual experience with pH in water treating when lime is added to a bicarbonate solution? Keep on Brewin' Dave Burley Return to table of contents
Date: Mon, 10 Jul 2000 08:59:41 -0400 From: "Spinelli, Mike" <paa3983 at dscp.dla.mil> Subject: My Dirty Bucket Pale Ale Story HBDers, As I'm never too old to be stupid, I give you my most recent FUBAR. (sent to my bud's at Yards Brewing in Manayunk, PA) > Tom/Tuna, > > Wanted to tell you guys how my last brew went after I picked up your > yeast. > > Made a 20 gallon batch of a pale ale. The brewday went flawlessly. At > the end of the boil, I set up my CF chiller and magnetic pump to move the > cooled wort from off my back deck and thru my dining room window and into > my 30 gallon SS fermenter. Up to this point, it was the smoothest brewday > I've ever had, and the shortest. I'm thinking to myself, "this is too > good to be true"...something's GOTTA GO WRONG! > > Well, sure 'nuf, when I turned the pump on, the wort didn't pump. Checked > the pump, made sure it was primed, all looked OK. Tried again, nothing. > Did this 3 or 4 times and nothing. Checked the hoses for leaks, etc., > nothing. Now I'm panicking. I'm trying to think how I'm gonna get 20 > gallons of cooled wort into my fermenter without using the pump. I can't > fill carboys because the CF chiller is only 12" off the ground. I'm > getting disgusted and swearing I'll NEVER brew again if I lose this batch. > So I grab two 1 gallon plastic buckets that I use to mop floors with. > With no time to sanitize the buckets, I merely rinse them with water, > stick under the CF chiller and fill one after the other while running > into the house and dump them into the fermenter. Had to do this about 20 > times. All that's going thru my mind is thank GOD I've got alot of Yards > yeast. If it IS infected, I'm hoping the amount of yeast I use will > overwhelm and conquer the infection. One good thing, lots of aeration. > > Long story short, the beer seems to be fine. I kegged it 3 weeks ago and > it tastes great!! > > Moral of the story. Use lots of yeast. > > Oh yeah, after I filled the fermenter, I re-checked the pump, CF Chiller > and boil tun to see what the problem was. It seems that I had crossed the > hoses on the pump. The hose from the CF chiller was on the outflow pump > side and not the inflow side. What a dumb ass! So simple I completely > overlooked it. Go figure. > > Mike Spinelli Cherry Hill NJ Return to table of contents
Date: Mon, 10 Jul 2000 09:08:40 -0400 From: RobertJ <pbsys at pbsbeer.com> Subject: Re: Medical grade o2 setup Mench5 at aol.com wrote: I finally got an O2 bottle for what I wanted to pay(read, cheap).Now I find I must have a prescription to fill my medical grade bottle ( I kind of knew it but thought it would be easy to get around). I have $15.00 into an "e" cylinder and regulator. I am considering selling the rig and looking for a welding rig. Are there any ideas (loopholes) out there I am missing? I love loopholes. ____ Most of the guys around here have just asked their doctor for a prescription. Hasn't been a problem. Offer him a homebrew Also, the regulator seems to have a preset psi level and a needle valve to control flow rate. I worry that the predetermined psi will be too weak to push o2 through my diffusion stone. In it's intended use a very low psi would seem to be best. Anyone know if this will be a problem and how to adjust the psi setting if this is the case? ____ I use a med. regulator. 3 ft of 1/4" id hose into a 6 gal carboy. I find 10 seconds at 3 psi through an SS stone is more than adequate Bob Precision Brewing Systems URL http://pbsbeer.com Manufacturer of 3 Vessel Brew Systems, HERMS(tm), SS Brew Kettles, SS hopback and the MAXIchiller Return to table of contents
Date: Mon, 10 Jul 2000 13:24:37 -0400 (EDT) From: Some Guy <pbabcock at hbd.org> Subject: Re: Salt and flat beer Greetings, Beerlings! Take me to your lager... On Mon, 10 Jul 2000, Alex Hazlett wrote: > I was drinking at at Gordon Biersch in Honolulu on saturday, and the > canadienne at my table showed how to 'refresh' the head on a beer with a > little salt. She didn't know how it worked, and I wondered if the HBDers > had a good explanation for this. So why did the bubbles come back? Are > the salt crystals providing nucleation points? Is it some chemical > reaction? I don't see how sodium chloride could produce gas from beer... > Slightly curious, > Alex Hazlett > Are the salt crystals providing nucleation points? Bingo! - -- - See ya! Pat Babcock in SE Michigan pbabcock at hbd.com Home Brew Digest Janitor janitor@hbd.org HBD Web Site http://hbd.org The Home Brew Page http://hbd.org/pbabcock "The monster's back, isn't it?" - Kim Babcock after I emerged from my yeast lab Saturday Return to table of contents
Date: Mon, 10 Jul 2000 09:40:24 -0400 From: Jeff Renner <nerenner at umich.edu> Subject: Re: ginger beer instructions? Veronica <RoniBoni44 at aol.com> wants to make > some of the non-alcoholic-type ginger beer. Here is a recipe from AABG member Mike O'Brien, also proprietor of picoBrewing Systems. It is simple and quite good: *1/2 jar (in other words, 2 oz.) of ground ginger - note, this is not dry ginger but ground fresh ginger sold at the grocery store next to the jars of minced garlic) *3 lbs. sugar *Juice of two lemons *5 gallons deionized water (Mike's well water is nasty) Keg and carbonate with top pressure. I'm sure you could bottle it with a little bakers yeast instead, and then refrigerate it as soon as it is carbonated, but this always makes me worry about bottle bombs. But people do it all the time. I think that the low nutrient level keeps the yeast from carbonating too much. Don't use beer or wine yeast, though. I know from experience that this can lead to broken bottles. Mike says he thinks he'll use a whole jar of ginger next time. I suggested to him that heating the ginger with some of the water and sugar first might bring out more ginger flavor. He's also thinking about filtering it as the first few glasses are a little chunky. I think some sorbate might be a good idea if you were going to keep the keg for any length of time, but I had some that was three weeks old the other day and it was fine. I'll be making a keg of this today for our son's wedding reception Saturday. Jeff -=-=-=-=- Jeff Renner in Ann Arbor, Michigan USA, c/o nerenner at umich.edu "One never knows, do one?" Fats Waller, American Musician, 1904-1943. Return to table of contents
Date: Mon, 10 Jul 2000 09:22:51 -0400 From: "Peter J. Calinski" <PCalinski at iname.com> Subject: pelforth In HBD 3373, Todd Larson wrote: - --------------------------------------- Subject: Recipe for Pelforth? On a recent trip to Paris, I consumed a large quantity of a beer called Pelforth. It was a brown, lightly-hopped beer that I enjoyed quite a bit. I have searched the archives and have found nothing. Can anyone tell me more about this beer and suggest an all-grain clone? - ------------------------------------------------ Can't help you with a recipe but did they serve it "straight up"? When I had Pelforth they served it with a shot of Picon. I had a real language problem but I believe Picon is some kind of liquor. They put the shot in the glass first then added the Pelforth. Maybe this was a local way of serving it in the south of France. I have no idea how the Pelforth tasted because of the Picon. The combination wasn't bad but my notes say one is enough. Pete Calinski East Amherst NY Near Buffalo NY Return to table of contents
Date: Mon, 10 Jul 2000 09:43:26 -0500 From: Nathan Kanous <nlkanous at pharmacy.wisc.edu> Subject: Soil pH Meter Would a pH tester for soil work for testing wort pH? nathan in madison, wi Return to table of contents
Date: Mon, 10 Jul 2000 10:42:38 EST From: "Jim Arbuckle" <arbucklejim at hotmail.com> Subject: Problems Growing Hops I am having problems growing hops, and would appreciate any advice. I have three hills, one of Cascade, one Fuggles, and one Mt. Hood. As the season has progressed, all are looking poorly. The leaves look as if they are being burned from the outside in, leaving a narrow white edge to the leaf as the condition moves in towards the stem. The Fuggles are the worst, the Cascades seem to be the least affected. At first we suspected spider mites, so we tried blowing the plants with water, which didn't help, and then moved on to Dursban. No luck there, the destruction continued unabated. So we decided it must be a fungus and sprayed with a fungicide. No change; dying plants. We water frequently, have mulched in with good horse manure, etc. Here's the weird part. It is only the bines on the trellis that show this condition. The leaves on or close to the ground are fine. My dad speculates that it may be the proximity to a black walnut tree. He says that gardeners know better than to put tomatoes close to black walnuts, and that hops may have a similar susceptibility. Sounds far-fetched to me, but I've seen weirder things. I'd appreciate any help. Cordially, Jim Arbuckle Indianapolis ________________________________________________________________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com Return to table of contents
Date: Mon, 10 Jul 2000 10:43:38 -0500 From: David Sweeney <David at studentlife.tamu.edu> Subject: Sample inline from RIMS I've finished my PID controlled RIMS system and gotten two batches through it. I'm still learning the system slowly, but it works. Question: What do you use to draw off a sample from your RIMS inline loop? I would like to take quick samples for SG, pH, color, taste, etc. and don't want to disturb the grainbed by taking a dip. It makes sense to me to have a method of drawing off a sample inline. I have 0.5" NPT throughout and use high temp beer hose and 304SS tri-clovers at all the junctions. I did order an NPT "needle" valve, but when I got the thing home, I realized it's a big monster rated to 10000psi and really not appropriate to draw a small, quick sample. David Sweeney Texas A&M University david at studentlife.tamu.edu Return to table of contents
Date: Mon, 10 Jul 2000 10:01:03 -0600 From: "Jeffry D Luck" <Jeffry.D.Luck at aexp.com> Subject: various I've been catching up on HBD posts and ran across the 'kit beer' question. When I go to my brew shop to get one of their kits, it comes with malt, specialty grains, hops out of the freezer and a choice of yeast, along with other incidentals like bottle caps and steeping bags. But they also carry several 1.5kg cans of hopped extract with a yeast packett taped to the top. Is this latter what the world knows as 'kit beer'? If so, I offer my condolences. > Can any over there tell me if the Eskimos ever had a fermented > beverage. Lager...? Iced Beer...? Jeff Luck Salt Lake City, UT USA Return to table of contents
Date: Mon, 10 Jul 2000 11:47:12 -0500 From: "Brian Lundeen" <blundeen at rrc.mb.ca> Subject: My annual BAC rant! The refreshingly PC-challenged Phil Yates commented about his latest invention: > What a brilliant combo. Should you get a little thirsty on > your travels and > can't quite make it home, just pull off the highway, hop in > the back of the > ute and open the gun. Instant icy rice lager!! Or what ever > is your fancy of > the time. Of course, you and I and pretty much everybody in this group understand that you are still talking about responsible drinking, but I can see the knees jerking already at your idea. In fact, maybe we should forward this to the zero-tolerance idiots that populate M.A.D.D. I'll bet we could take out a good quarter of them with popped aneurisms! I don't want to get off on a rant here, but I'm a little ticked that in my little backwater, you can lose your license for a year for as little as .08 and have your license suspended for 24 hours for a paltry .05. That's HALF the legal limit in most of the States. I'm not advocating shit-faced blotto drinking and driving, but most people can handle the legal limit, and the ones that can't, just tack on a tougher sentence if they cause an accident. I shouldn't be penalized just because statistically I have a greater POTENTIAL for causing an accident than if I was sober. Hell, if that was the criteria for pulling people off the road, then they should also have roadside tests to determine if you are on marijuana or cocaine, or are half asleep, or come from Hong Kong. There are a 100 different ways to be impaired, why pick on alcohol? I won't argue that I'm a better driver drunk, but I know I'm a better driver with a few beers in me than 90% of the people they let drive around this city without penalty. Fact is, every night thousands of people are driving around my city with an illegal level of blood alcohol. Where's the carnage? Frankly, I just think it's time that some voices of reason be heard in addition to those of the alco-nazis. Otherwise, we'll end up like those countries where you can't drive with any alcohol in your bloodstream. > And who knows what else you might find under the tarp. Maybe > those pretty > European girls hitch hiking back in the last town crawled > into the back of > the ute when you were stopped at the lights, but you didn't notice. > Sigh, one of my top 10 fantasies as well. Am I the only one that only passes beautiful young hitchhikers when my wife is with me? Come to think of it, that just reminded me of reason 101 for having your driving ability impaired. ;-) Brian Return to table of contents
Date: Mon, 10 Jul 2000 14:47:31 -0400 From: "Jim Wallace" <jwallace at crocker.com> Subject: Beer in Ann Arbor?? Looking for good beer in Ann Arbor.. I am an artist who will be exhibiting in AA next week for the Arts Festival (on South University .. near villiage variety) 4 looooong days.. I will seriously be in need of good beer sites .. bars, cafes, pubs, or stores .. .. also a list of local beers to look for would be good If you come out to the show stop by and say hi. I am a HBr and will be running one of the 4 'North Eastern HomeBrewer of the Year' out here in western MA. this fall _________________________________ Jim Wallace http://www.crocker.com/~jwallace _________________________________ Return to table of contents
Date: Mon, 10 Jul 2000 17:39:02 -0400 From: tkneall <tkneall at erols.com> Subject: RE: ginger beer instructions I made giner beer a few years ago that turned out fairly well. I only made a gallon, and although it was tasty, I haven't made any since. Here was the recipe and method that I used. This is for one gallon. 2.5 cups white sugar pinch of corriander 3 large lemons 6 oz. fresh grated ginger root Redstar champagne yeast 1 gallon water 1. Bring ingredients (except yeast) to a boil for 20 minutes. 2. Cool in a tub of water. 3. Clean 2 2L pop bottles. Sanitize them by rinsing with a weak bleach solution (1 tsp per gallon) and rinse with tap water. 4. Strain the liquid into the pop bottles. 5. Rehydrate champagne yeast according to the directions. 6. Put 1/8 tsp of yeast into each pop bottle. Squeeze the bottle and cap. 7. When the bottle becomes taught and expands, it is carbonated. This took about a week for me. Refrigerate immediately. Drink over ice. The alcohol produced by the yeast is minimal, although it does taste homemade, as evidenced by my fifth graders who can taste the yeast in homemade root beer. It was pretty refreshing and tasty. Tim Return to table of contents
Date: Mon, 10 Jul 2000 17:00:44 MDT From: "Doug Marion" <mariondoug at hotmail.com> Subject: Sour mash There's been some discussion lately about sour mash. I did this once for a stout but I didn't know what the sour mash was supposed to smell like and since it smelled bad, I never did add it to the beer. I just dumped it out and went with what I had (which turned out good). My question is this. What the heck is the sour mash supposed to smell like when its done right? I descride the one I made as "rotten foot odor" (not my feet by the way). Did anyone elses sour mash smell like rotten feet? Is it supposed to smell like something different? I just couldn't bring myself to putting "rotten foot odor" in my good beer. Keith MacNeal mentioned that "the rank odor did not carry over to the finished product". Keith, you're a braver man than me to even try putting something that smells that bad in your beer. Unless you new that thats what it was supposed to smell like. I just want to know if what I was smelling is what it was supposed to smell like. Doug Marion Meridian Idaho ________________________________________________________________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com Return to table of contents
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