HOMEBREW Digest #3444 Tue 03 October 2000

[Prev HBD] [Index] [Next HBD] [Back]

		Digest Janitor: janitor@hbd.org


          Northern  Brewer, Ltd. Home Brew Supplies
            www.northernbrewer.com 1-800-681-2739

    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

  Progress of sponsorship drive (The Home Brew Digest)
  Mail Order Supplies??? ("Shane A. Saylor, Eccentric Bard")
  Make the best of a bad situation (Christopher Farley)
  censorship (Ray Kruse)
  Ordinary Bitter (Ant Hayes)
  censorship? ("Alan McKay")
  Dripping fridge (fridgeguy)
  re: mash hopping and literature (Matthew Comstock)
  more mash hopping brilliance (Marc Sedam)
  Steve's wort chiller project (Vachom)
  Dixie Cup Deadlines! ("Bev D. Blackwood II")
  The Lager from Down Under ("Alan Meeker")
  DMS (Dave Burley)
  re: pumpkin Ale (Brent Dowell)
  RE: censorship (LaBorde, Ronald)
  home malting and a WARNING! (Clif Moore)
  Hop harvest.. browning (RiedelD)
  Kettle covers (BrewInfo)
  dry-coriandering (Aaron Robert Lyon)
  Burst/Batch Sparging ("pksmith_morin")
  Fw: ("lauritsm")

* * Beer is our obsession and we're late for therapy! * Send articles for __publication_only__ to post@hbd.org If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we canoot reach you. We will not correct your address for the automation - that's your job. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req at hbd.org. JANITOR on duty: Pat Babcock and Karl Lutzen (janitor@hbd.org)
---------------------------------------------------------------------- Date: Mon, 2 Oct 2000 18:14:02 -0400 (EDT) From: The Home Brew Digest <hbd at brew.oeonline.com> Subject: Progress of sponsorship drive Brewers, You may have noticed Northern Brewer's URL and 800 number gracing our masthead the last couple of Digests. Northern Brewer has committed the funds necessary for the operations of the HBD from October 1, 2000 through September 30, 2001. A special thanks goes out to Chris Farley and everyone else at Northern Brewer who made this happen! Support those who support you! Todd Goodman, an individual donor, has also come forward and made the Server Fund $2400 richer. In exchange for this generous donation, since the masthead spot had already been filled for the year, we will be founding the Wayne Pecknold Brewers Memorial page on the HBD site. This page will contain brief tributes to those fellow brewers who have gone on before us. The page is still being developed, and will be conceptually similar to the memorial plaques seen in the entrances of certain clubs, churches and other organizations. Donations for entries onto the page will be added to the HBD server fund. There have been other inquiries regarding other levels of sponsorship, and there has been an increased level of donation activity as well. Thanks to you all for helping to assure the future of the HBD. ========== Several have questioned, both publicly and privately, the expense of DSL as required for the HBD. Most cite costs of $39/month as a comparator. $39/month is typical for a user grade ADSL line. These lines provide speeds up to their cited maximum with no guarantee of the speed, nor any guarantee for uptime. The $200/month the HBD has been quoted is for a commercial grade connection, guaranteeing 98% uptime and a minimum connection speed of 384kbps in either direction. Note the uptime guarantee and the minimum speed guarantee - neither of which come with a $39/month ADSL line. On the good news side, due to the sponsorship donations received to date, we have bartered this rate down to $179/month, saving the HBD $240/year for the next year. With improvements to the technology, we hope this rate will continue to decline over the years to come. Note also that the 384kbps is optimal for the mailing of the digest. This should be more than adequate for the web and ftp side of the "business" as well, but we may have to consider "blacking out" the website while the smtp (email) server consumes the bandwidth. For most, this will be in the wee hours. Unfortunately, the further East you go from the Eastern Seaboard of the US, the more likely your browsing will be impacted. We will closely monitor the two in the initial period of the new arrangement to see if this is going to be an issue. Finally, paperwork to reassign the registrant of hbd.org from O&E to HBD is underway, and the DSL line is ordered (we're awaiting an installation date. Ho hum. Gives Pat time to find a spot in the basement for the machines). - -- Cheers! The Home Brew Digest Janitorial Staff Return to table of contents
Date: Mon, 2 Oct 2000 00:17:43 -0400 From: "Shane A. Saylor, Eccentric Bard" <taliesin2 at earthlink.net> Subject: Mail Order Supplies??? Does anybody know of stores that do mail order supplies for home brewing? I knew of a store called the Gourmet Brewer run by a guy named Dave Bartz. Any ideas if they are still in business? Any other stores? TIA - -- Everything on this earth has a purpose, and every disease an herb to cure it, and every person a mission. This is the Indian theory of existence. --Mourning Dove, 1888-1936 - --------------------------------------------------------------------- To unsubscribe, e-mail: herbs-unsubscribe at witchhaven.com For additional commands, e-mail: witchhaven-help at witchhaven.com Return to table of contents
Date: Mon, 2 Oct 2000 00:05:16 -0500 (CDT) From: Christopher Farley <chris at northernbrewer.com> Subject: Make the best of a bad situation "patrick finerty jr." wrote: > Carm complains about his now thinly flavored Hefe following freezing > of the once tasty brew. i suspect your problem is that the freezing > caused protein precipitation or precip of other compounds that provide > mouthfeel and also some flavor. short of adding gelatin or guar gum i > don't think you can recover the thickness you had. Perhaps one of the best things to do with a frozen keg of hefe weizen is to pump the liquid into another keg, and enjoy a nice 'ice-brewed' weizen-bock. I have never had anybody complain about a lack of body, flavor or clairity in any of my (unintentionally) iced beers. - ---- Christopher Farley Northern Brewer / 1150 Grand Avenue / St. Paul, MN 55105 www.northernbrewer.com Return to table of contents
Date: Mon, 02 Oct 2000 02:49:54 -0400 From: Ray Kruse <rkruse at bigfoot.com> Subject: censorship Me: I didn't take Pat's post as a request to 'dictate content' but rather simply a request to deliver the content in a non offensive manner. As a matter of fact he wrote: "Please contain your exuberance in your writings. Certain words for excrement, biological functions and body parts are triggering these filters when found in scanning the HBD. There's really no need at all to contain these terms in your writings." No big deal really, IMO. Believe me I am no fan of corporate bean counters, nor am I in favor of people telling me how to act, or trying to tell me what I should be offended at. But I'm seeing this more as a common courtesy to fellow HBD readers. The content doesn't have to change, just reword it. ********* We'll, as with all dictated morality, someone will be offended somewhere, no matter what you say. It's my turn now. I'm offended that you would allow some prude of a bean counter who doesn't even subscribe to dictate what you may or may not say here, when those who do subscribe haven't complained at all about the vocabulary used. Might as well publish a list of politically acceptable terms so there will be no doubts as to what one can say. Ray Offended in Maryland (and that's pretty damned hard to do most of the time) Can I say 'damned'? Return to table of contents
Date: Mon, 2 Oct 2000 09:46:20 +0200 From: Ant Hayes <Ant.Hayes at FifthQuadrant.co.za> Subject: Ordinary Bitter Regarding the Homebrew Publicity Campaign, and the use of the term bitter reminds me of a quote of Moritz Kallmeyer, our club's founder. Reminiscing about the days before marketing people became involved in brewing, he said that it was a mark of a brewer's quality that his/her best seller could be named "ordinary bitter". Ant Hayes Gauteng; South Africa Return to table of contents
Date: Mon, 2 Oct 2000 06:36:02 -0400 From: "Alan McKay" <amckay at ottawa.com> Subject: censorship? Though I'm not quite sure I would consider it censorship, I am disappointed that the content of the HBD should be dictated by a few people who are too cheap to spend the $15 a month on an ISP to get internet at home. I don't work for their company, but here I sit being negatively effected by the policies of their companies. I don't want to have to worry about the prudish policies of these companies. Nor should I have to. -Alan Return to table of contents
Date: Mon, 2 Oct 2000 08:06:04 -0400 From: fridgeguy at voyager.net Subject: Dripping fridge Greetings folks, In HBD #3443, Scott, from Washington recently acquired a side-by-side fridge that drips water on the floor. This is a frost-free fridge that will periodically shut the compressor off and energize a heater on the evaporator coil to remove any accumulated ice. Underneath the evaporator there will be a small drain with a hose connected to it that runs to a catch pan under the fridge. When all works correctly, the condensate will collect in the pan and will be evaporated as fridge runs. The pan may rest on part of the condenser coil or it may have a fan blowing across it to help speed evaporation. I suspect one of two problems: The fridge's drip pan may have been lost or bumped out of position as the fridge was moved to its new location, or the evaporator drain hose has become either kinked or plugged. Check the pan position (if it's still there) and try running a length of coat hanger wire or similar up the drain hose to be sure it's clear. Hope this helps! - ---------------------------------------- Forrest Duddles - Fridgeguy in Kalamazoo fridgeguy at voyager.net - -- Is your email secure? http://www.pop3now.com (c) 1998-2000 secureFront Technologies, Inc. All rights reserved. Return to table of contents
Date: Mon, 2 Oct 2000 05:26:10 -0700 (PDT) From: Matthew Comstock <mccomstock at yahoo.com> Subject: re: mash hopping and literature Yesterday I mentioned an article I had misplaced about the analysis of hop oils in beer. Found it. "Effect of Hopping on the Headspace Volatile Composition of Beer," Murakami, A.A; Rader, S; Chicoye, E.; Goldstein, H. Journal of the American Society of Brewing Chemists , 1989, 47, 35. I still don't know exactly where I got the copy. But check this out: http://www.scisoc.org/asbc/ If you follow the links around you can search the "Journal of the..." and download pdf copies of the papers. For example: "Effect of Environmental Conditions on the Flocculation of Saccharomyces cerevisiae. Yu-Lai Jin and R. Alex Speers," J. Am. Soc. Brew. Chem. 58(3):108-116, 2000. Cool Matt in Cincinnati __________________________________________________ Do You Yahoo!? Yahoo! Photos - 35mm Quality Prints, Now Get 15 Free! http://photos.yahoo.com/ Return to table of contents
Date: Mon, 02 Oct 2000 08:37:40 -0400 From: Marc Sedam <marc_sedam at unc.edu> Subject: more mash hopping brilliance It appears that Elvis has truly left the building...Mike K. writes: "Well, here's my 2 cents worth, I made a pale ale (10 gallons) with just pale ale malt and 6 oz. of cascades (pellets) in the mash. No other hops were added. I know I shouldn't expect any bitterness out of this addition but I didn't want future additions to add any hop aroma which would screw up the results. Result: nothing! No hop aroma or flavor whatsoever, also no hop bitterness. Methinks you all are trying to reinvent the wheel, or else a "better" hop aroma is indicative that you don't like a hop aroma. The real KING of beers, -Elvis " Ah yes. Because Mike can't sense anything then nothing must be happening and everyone else must just not like hops like he does. Elvis couldn't see his belt, but it didn't mean the rhinestones weren't down there... Rather than take a big ol' stone and hurl it, provide some more details. I assume the pellets were fresh? What's the water profile? I've alluded to the fact that mineral chemistry might be involved in the flavor somehow. What did you do with the mash? Single step? Decoction? Give up a few details. In calculating what you'd expect from these hops, I assumed that you made a pale ale of normal (1.050) gravity and that the Cascades were 5%aa (although I've seen Cascades much lower). You would get approximately 18IBU out of these assumptions. If reality is different let us know. IMHO, mash hopping provides a much subtler bitterness than FWH or dry hopping. With Cascades I'm not surprised that the catty flavor wasn't the same. Personally I find the bitterness from Cascades a bit harsh. I've only mash hopped with British and noble hops...maybe the American hops don't lend themselves well. Dunno. Any data out there? I love hop flavor and aroma, and I know it when I taste it. As mentioned earlier, MHing doesn't add much bitterness at all (18 IBU). It's very possible that the sweetness in your beer would be masking any of the other good flavors from MH. The organoleptic properties of beer are a balancing act. Under-bittering a beer that is not fermented out dry could be part of it. I made a lager with 10lbs pale malt, 3oz Tettnang in the mash, and an ounce of Bullion in the boil, and it had the most magical hop flavor and aroma ever. I have started to notice that my MH beers are a bit on the sweet side. So I'm going to recommend bumping the bitterness (1.2x) up a pinch for beers which normally have lots of late hop additions. Not all the data regarding MHing is positive...nor would I expect it to be. But enough people have told me that they love the flavors that result from the process for me to believe it's not mass hysteria. Add some hop extract to bring up the bitterness of that pale ale and let us know if different flavors come out. I'm finally going to brew again (letting the mash sit while I'm at work) tomorrow and will be tossing plenty of hoppy goodness in the mash. Cheers! Marc Return to table of contents
Date: Mon, 2 Oct 2000 08:26:18 -0500 From: Vachom <MVachow at newman.k12.la.us> Subject: Steve's wort chiller project Steve: The only homebrewer's wort chiller not in existence at present is an independently chilled counterflow unit. There are some excellent counterflow chillers available at present--the Maxichiller and the Chillzilla--but they are still dependent on the temp of one's tap water. This forces those of us in warmer climates to pre-chill the water, which, of course, means annoying ice expenses. Well, what it really means is that most of us just stop brewing from June - September. Thus, the ultimate wort chiller would be a mini-version of what the big boys use, some kind of glycol jacketed, temp adjustable counterflow chiller that would allow homebrewers to knock their wort down to ale and lager pitching temps in a few minutes. I'd happily shell out $200-300 for such an item. I'd easily make up the cost within a couple of years of brewing. Mike New Orleans, LA Return to table of contents
Date: Mon, 2 Oct 2000 08:29:00 -0500 From: "Bev D. Blackwood II" <blackwod at rice.edu> Subject: Dixie Cup Deadlines! Just a reminder to anyone entering the Dixie Cup (Oct 20-21, Houston, TX) that the regular entry deadline is this Friday. (October 6th) and the fee is $6.00 per 3 bottle entry. We have a late entry deadline (October 13th) for a whopping $10.00 and entry. Forms and Competition information may be found at: http://www.crunchyfrog.net/dixiecup/ Hope to see you (or at least your entries) there! -BDB2 Bev D. Blackwood II http://www.bdb2.com/ Return to table of contents
Date: Mon, 2 Oct 2000 11:02:35 -0400 From: "Alan Meeker" <ameeker at mail.jhmi.edu> Subject: The Lager from Down Under I finally got a chance to try one of Phil's lagers at yesterday's Maryland Microbrew fest. International jet-setter Ray Kruse was the courier bringing back not only beer but pictures of the fabulous Buradoo estate as well. The beer was incredibly pale but Ray insisted this was not a sample of the famed Aussie rice lager. Excellent clarity and good carbonation. Nice aroma, body and mouthfeel. The flavor was bang on and well-balanced. No off-flavors at all in evidence. In desperation to find _some_ fault with this beer, I latched onto the lack of head but Ray, swirling his cup, pointed out that Phil in fact had no problems raising a head, it was rather the poor staying-power that was the issue, difficulties that sadly seem to have spilled over into other aspects of his life. But I digress, all in all a very nice beer, I give it an 8.5/10 and Ray high marks as well for his now proven ability to successfully transport beer without affecting its quality (sorry Mr. Fouch). Cheers Phil! By the way, you guys did a great job with the Summer Olympics... -Alan Meeker Return to table of contents
Date: Mon, 2 Oct 2000 11:47:27 -0400 From: Dave Burley <Dave_Burley at compuserve.com> Subject: DMS Brewsters: DMS is dimethyl sulfide and it boils at 38C and is insoluble in water. Water boils at 100C. For those of you who, given the above facts, still believe it is a problem in the small ( i.e. non-commercial) kettles we use, read up a little on Steam Distillation in freshman chemistry books (i.e. one printed before they became Quantum Physics books). I assume this will explain to the diligent reader why we like to have around 10-15% kettle loss on boiling to remove a number of smelly (high vapor pressure and likely sulfur containing) substances with boiling points higher than water and the hour long rolling boil to get efficient hop extraction. In <partially> covered kettles, such as I recommend, of the sizes we normally use in homebrewing and an hour long rolling boil, such as I recommend, there is no danger of DMS sticking around from the boil. Keep on Brewin' Dave Burley Return to table of contents
Date: Mon, 2 Oct 2000 09:41:45 -0700 (PDT) From: Brent Dowell <brent_dowell at yahoo.com> Subject: re: pumpkin Ale Well, I've brewed 3 pumpkin ales. I changed my procedure a little bit this last time as I kind of did a mini-mash with the pumpkin. I cleaned the seeds out of the pumpkin, cut it up into bits and put it into a kettle with a little water and steamed/boiled it for a while to make sure I thouroughly gelatanized all of the starch. I let that cool down to mashing temps and added in some crushed malt. Meantime, I got the rest of the mash rarin to go and then added in the pumpkin/barly soup. This seemed to work pretty good, but I did have a bit of a slow sparge. My recipe for 10 gallons was about 20 pounds of malt and 9 pounds of pumpkin. Might be a little high on the pumpkin, but it seemed to work ok. This time, I'm going to do without the pie type spices. While It's kind of a nice novelty, I want to see how it affects the flavor profile of a pretty standard pale ale type recipe to just use pumpkin as an adjunct. I already know how rice and corn work, so this isn't too far off, except for using an exceedingly orange vegetable. BTW, I grew my own pumpkins the last two years for this. Found a variety called sugar sweet that acutally reminds me more of a butternut squash than pumpkin. I might try to make a butternut squash beer next. Brent Lone Unknown Brewing Antioch, CA __________________________________________________ Do You Yahoo!? Yahoo! Photos - 35mm Quality Prints, Now Get 15 Free! http://photos.yahoo.com/ Return to table of contents
Date: Mon, 2 Oct 2000 11:59:25 -0500 From: rlabor at lsuhsc.edu (LaBorde, Ronald) Subject: RE: censorship From: Jim Liddil <jliddil at VMS.ARIZONA.EDU> >OK so now the HBD is going to come under the same censorship that the FCC >rams down our throats. We are going to let a bunch of corporate bean >counters dictate the content? Do any of you remember the "Water Wiggle". Shown on thousands of TV commercials years ago. It connects to a water hose and wiggles and flops about wildly. Well, let's not be Water Wiggles, let's not allow ourselves to be yanked around by every subtle nuance and event. If someone gets filtered, a simple email to the digest recipient informing him/her to deal with it by (kicking a$$, or better yet, use the html) should set things in order again. I have switched to the html and dropped the email method. It works much better, does not burden our email system, and provides more privacy. When home or on vacation, I go to any computer and http to hbd.org, could not be simpler or better. If one is paranoid rightly or wrongly, simply use your modem connection with free software (available) to connect to the net and have full privacy. The corporate filters and bean counters will not be aware you are there. Ron La Borde Ronald La Borde - Metairie, Louisiana - rlabor at lsuhsc.edu http://hbd.org/rlaborde Return to table of contents
Date: Mon, 02 Oct 2000 10:01:34 -0800 From: Clif Moore <cmoore at gi.alaska.edu> Subject: home malting and a WARNING! More details on the home malting and a WARNING! A kind reader pointed out to me that my previous post mentioned that I was investigating the use of seed barley for my malting use. It was accurately pointed out that grains intended for use in planting are often treated with chemicals to protect them in storage and after planting. A color is often imparted by this process. These grains SHOULD NOT BE USED. My mention of seed grain prospects was intended to differentiate these lots from those harvested for feed purposes. Seed stock is more in line with the malters needs in that harvesting, handling, drying, and storage conditions are geared to maintaining seed quality and viability. Now for a review of what my garage looks like. (I was asked for this description by another reader and thus thought to provide it to HBD for those of you who might be interested). I have converted my one car garage to a floor malting plant. Seasonal operations are required to allow a constant room temp of 55 deg. F Steeping is done in plastic olive drums. Batch size is approx. 150 lbs. dry weight Floor impound space is 4ft. X 8ft. w/ the area divided into 1/3 and 2/3 spaces to accommodate the volume change resulting from different germination stages. The kiln is a plywood contraption that suspends a metal pallet in a heated forced air stream. Hot water house heat is used to get a 14 hour kiln time w/ finish heat of approx. 140 deg. F At optimum performance I will have three stages in process at any time, with a three to four day spacing on batches. This yields an average plant production rate of approx. 50 lbs finished malt per day. Winter 1999/2000 saw two malting sessions during which I produced just under 2000 lbs of finished malt. Future production is dependent on the availability of high quality barley. I have yet to start germination tests on any of my prospects. Those of you who have read this far may now be of some help to me. After stripping the kiln (standing on the pallet base inside the kiln box and shoveling 150 lbs. of matted dry malt into a barrel) I am faced with removing the roots and separating malt. At present this is accomplished by running a large paint mixer up and down through the malt to strip the roots. Too little action and I get roots in the finished product. Too much action and I damage the malt and turn the roots to dust. I then drop the product through an air stream separator. This does a nice job of cleaning the seed but produces lung clogging dust. Yes, I know about breathing masks, but this is such a labor intensive stage that the mask seems always to get lost. Did I mention that the root dust acts as a skin irritant too? What I need is a continuous process device that will ingest rooty malt mats and exude finished malt, and at the same time bag up the roots. (horses can be made to slobber at the prospect of eating these roots) So I ask the vast collective, How do the big boys do this? Who makes the machine and how much does it cost? Return to table of contents
Date: Mon, 2 Oct 2000 14:13:26 -0400 From: RiedelD at pac.dfo-mpo.gc.ca Subject: Hop harvest.. browning Well, I harvested some Willamette last week. I believe I left them on the vine a little long as some were quite brown before I picked them. Now that they are off the vines and drying on window screens, they seem to be browning moreso than previous harvests. Is this an effect of having harvested a bit late? What's the best way to keep home-harvested hops vibrantly green from picking through to storage. thanks, Dave Riedel Victoria, BC, Canada Return to table of contents
Date: Mon, 2 Oct 2000 16:16:43 -0500 (CDT) From: brewinfo at xnet.com (BrewInfo) Subject: Kettle covers Spencer wrote to me privately and alerted me to the fact that my post appears to contradict Dave Burley's. It's good to see some things don't change, eh ;^). Seriously, Spencer said that Dave advocated a partly covered kettle and someone posted that commercial kettles are mostly covered too. I realised that I wasn't clear in my post on how much "uncoverage" is necessary. I keep my kettles mostly covered too... about 75% or so. I should have been more clear in saying that the kettle shouldn't be *completely* covered. The DMS and other undesirable volatiles have to have some way of escaping the kettle, but that doesn't mean that I don't have the lid on at all. Before I scaled up to an 18.75-gallon kettle and moved outdoors, I used to brew in a 10-gallon kettle on a 12,000 BTU kitchen burner. That setup *required* me to cover the kettle about 75 to 85%, just to keep a good rolling boil going. I don't need to still do that with a 50,000 BTU burner, but I do out of habit, I guess. Al. Al Korzonas, Lockport, Illinois, USA korz at brewinfo.com http://www.brewinfo.com/brewinfo/ Return to table of contents
Date: Mon, 2 Oct 2000 19:11:43 -0400 (EDT) From: Aaron Robert Lyon <lyona at umich.edu> Subject: dry-coriandering OK, so I brewed a holiday ale about two months ago and have it tucked away in the corner of my basement split into two 5 gal carboys. I'm thinking about dry-coriandering one of the carboys with about 1 oz of cracked coriander seed and have two questions regarding this... 1. Has anyone ever done dry additions with coriander before? If so, how did they turn out? 2. Are there any special precautions I should take before I add it (i.e. do I need to sanitize it somehow, etc)? Thanks! -Aaron Return to table of contents
Date: Mon, 2 Oct 2000 22:35:26 -0500 From: "pksmith_morin" <pksmith_morin at email.msn.com> Subject: Burst/Batch Sparging Hi guys - many queried privately re: batch/burst sparging. I would encourage checking out the issue as it was posted some time ago. Without clouding up the bandwidth too much, I hope I can help with the following summary: Batch sparging involves dumping a quantum of sparge water into the (lautering) mash, (re) vorlauf, and proceeding as normal, until the pressure differential is great enough that another sparge "dump" is warranted, another round of vorlauf is initiated, and so on, to the end of runoff. Burst sparging, as I defined it at any rate, is slightly different. With burst sparging, you allow initial runoff to proceed as normal, almost until the top of the grain bed is exposed - then gently, sparge water is allowed to flow at a rate greater than the runoff rate, until a good 3-4" water column is on top of the grain bed; the runoff is then allowed to proceed again until the top is again almost exposed. There is no need for a recirc, since the pressure differential between the top and bottom of the grain bed is never great enough to induce a turbid runoff surge. What this does is sets up a "pump," of sorts. Normal, or "fly sparging," allows a constant water column, and consequently constant pressure differential (and all sorts of other things, including even diffusion of wort and sparge water) to proceed evenly throughout the runoff. The benefit of burst sparging is that there is a greater pressure differential, as when a "column" of "clear" sparge water meets "dense" wort embedded in the grain, and then it is allowed to "bleed" down. As I said, I was skeptical of the technique, but have seen a dramatic shift in efficiency since employing it. I must also include that I runoff 14 gallons over the course of 90 minutes. I do not believe it is possible (although M. Lewis, of Davis, has said otherwise) to extract very efficiently with a 45 minute runoff. Try it! 90 minutes for both techniques: "Fly sparging:" Rate of runoff and rate of sparge remain equal throughout the runoff; a constant water column remains above the mash bed throughout the runoff; "Burst sparging:" Runoff is allowed to proceed until grain bed is nearly exposed (say, 1/4"-1/2" water on top). Sparge is gently "dumped" at a greater rate than runoff until 3-4" is on top of the mash bed, and the procedure is repeated, to the end of runoff. Finally, you may be doing this already, but acidify the sparge to 5.5-5.7 pH, to ensure tannic compounds are not overly extracted near the end of runoff. Hope this helps! Paul Return to table of contents
Date: Mon, 2 Oct 2000 22:09:02 -0700 From: "lauritsm" <lauritsm at email.msn.com> Subject: Fw: - ----- Original Message ----- From: "christine shea" <christine_shea at hotmail.com> To: <prussia71 at hotmail.com>; <jmaisch at wyoming.com>; <uttanasana at hotmail.com>; <lcutfort2 at yahoo.com>; <lauramasko at hotmail.com>; <mwennberg at yahoo.com>; <mebrady at mailexcite.com>; <lauritsm at msn.com>; <shrdbetti1 at aol.com>; <krazyrain at hotmail.com> Sent: Sunday, October 01, 2000 6:47 PM Subject: Fwd: > > > > >From: "William Thomas Shea" <WTS at statoil.com> > >To: christine_shea at hotmail.com, margoshe at hotmail.com, "Kathleen > >Shea" <Kathleen_Shea at statoil.com>, shea at aaanet.ru, > >suzanne.shea at clustra.com, william.shea at snet.net > >Date: Thu, 28 Sep 2000 08:23:00 +0100 > > > >Hi sibs and Suz - if you want to ensure continued federal support for NPR, > >read > >on and sign at the bottom. Even in Norway I occasionally search out the web > >site > >for a delayed audio fix. > > > > > >Billy > > >Subject: petition for support for NPR > > > > > > > > >Please sign this petition so we don't lose an irreplaceable > > >resource....NPR > > > > > >Subject: I hear you listening to NPR all the time > > > > > >On NPR's Morning Edition last week, Nina Tottenberg said that if the > > >Supreme > > >Court supports Congress, it is in effect the end of the National Public > > >Radio (NPR), NEA & the Public Broadcasting System (PBS). PBS, NPR and > > >the arts are facing major cutbacks in funding. In spite of the efforts > > >of > > >each station to reduce spending costs and streamline their services, > > >some > > >government officials believe that the funding currently going to these > > >programs is too large a portion of funding for something which is seen > > >as not worthwhile. The only way that our representatives can be aware of > > >the base of > > >support for PBS and funding for these types of programs is by making our > > >voices > > >heard. Please add your name to this list and forward it to friends who > > >believe in what this stands for. This list will be forwarded to the > > >President and the > > >Vice President of the United States. This petition is being passed > > >around the Internet. > > >Please add your name to it so that funding can be maintained for NPR, > > >PBS, & the NEA. > > >HOW TO SIGN & FORWARD: IT'S EASY: Please keep this petition rolling. > > >Do not reply to me. Please sign and forward to others to sign. > > >If you prefer not to sign, please send to the E-mail address indicated > > >below. > > >DON'T WORRY ABOUT DUPLICATES. This is being forwarded to several people > > >at once to add their names to the petition. It won't matter if many > > >people > > >receive the same list as the names are being managed. This is for anyone > > >who > > >thinks NPR/PBS is a worthwhile expenditure of $1.12/year of their taxes, > > >a > > >petition follows. If you sign, please forward on to others. If not, > > >please don't kill > > >it-send it to the Email address listed here: > > >wein2688 at blue.univnorthco.eduor > > >kubi7975 at blue.univnorthco.edu > > >****If you happen to be the 150th, 200th, 250th, etc., signer of this > > >petition, please forward a copy to: wein2688 at blue.univnorthco.edu > > >This way we can keep track of the lists and organize them. > > >Forward this to everyone you know, and help us to keep these programs > > >alive. > > >Thank you! > > > > > >NOTE: It is preferable that you SELECT (highlight) the entirety of this > > >letter and then COPY it into a new outgoing message, rather than simply > > >forwarding it. In your new outgoing message, add your name to the bottom > > > > > >ofthe list, then send it on. Or if option is available, do a SEND AGAIN. > > > > > >851) Gertrude C Nuttman, Burlingame, CA 94010 > > >852) Claudette D. Schiratti, Shawnee, KS 66203 > > >853) Jean M. Dawson, Billings, MT 59102 > > >854) Nancy M. Skadden, Sturgeon Bay WI 54235 > > >854) Debra Skadden, Minneapolis, MN 55407 > > >855) Eileen M. Rowley, Mellenville, NY 12544 (form. Eileen M. Goodspeed) > > > > > >856) Chris Fisk, Ballston Lake, N. Y. 12019 > > >857) Ronald Thomas, Leonia NJ > > >858) Thomas Hill, Cambridge, Ma. 02140. > > >859) Peter McKinney, Cambridge, MA 02138 > > >860) Laurence Sperry, Brighton, MA 02135 > > >861) Elizabeth Dowey, Somerville , MA 02144 > > >862) Bill Barbeau, Somerville, MA 02144 > > >863) Kathleen Schnaidt, Dorchester, MA 02125 > > >864) John Rich, Dorchester, MA 02125 > > >865) Amy Newell, Brookline, MA 02446 > > >866) John and Ellen Newell, West Newton, MA 02465 > > >867) Constance Congdon, Amherst,MA 01002 > > >868) Arthur Kopit, New York, NY 10011 > > >869) David Shire, Palisades, NY 10964 > > >870) Didi Conn, Palisades, NY 10964 > > >871) John Phillips, Burbank, CA. 91505 > > >872) Peter Van Norden, Sherman Oaks, CA. 91411 > > >873) Michael DeVries, South Pasadena, CA 91030 > > >874) Shannon C. Klasell, New York, NY 10036 > > >875) Theresa D. Irrera, Fresh Meadows, N.Y. 11366 > > >876) Heather M. Dominick, New York, NY 10012 > > >877) Melanie Gold, New York, NY 10024 > > >878) Jamie Winnick, New York 10023 > > >879) John Long, Torrington, CT 06790 > > >880) Margo Zelie, Torrington, CT 06790 > > >881) Michael Allain Torrington, CT 06790 > > >882) David Smolover, Lakeside, CT 06758 > > >883) Nathaniel Gunod, Northfield, CT > > >884) Stephen Aron, Mansfield, OH > > >885) Klondike Steadman > > >886) Steve Kostelnik > > >887) Will Riley, Boston, MA 02131 > > >888) Masumi Yoneyama, Somerville, MA 02143 > > >889) Sonja Lynne, Woodlyn, PA 19094 > > >890) Rhoda Scott N. Long Branch, NJ 07740 > > >891) Gordon Harris, Somerset, NJ 08873 > > >892) Augustine Amegadzie, Somerset, NJ 08873 > > >893) Bernard Amegadzie, Indianapolis, IN 46236 > > >894) Senyo Opong, Wilmington, DE 19808 > > >895) Concetta LaMarca, Wilmington, DE 19802 > > >896) Ellen Lebowitz. Newark, DE 19711 > > >897) Dave Johnsrud Paramus, NJ 07652 > > >898) Katherine Richardson, Amherst, NH 03031 > > >899) Dr. Natacha Villamia Sochat, Amherst, NH 03031 > > >900) Dr. Michael Sochat, Amherst, NH 03031 > > >901) Jack Nunberg, Missoula, MT 59802 > > >902) Meg Trahey, Missoula, MT 59802 > > >903) Lishan Su, Chaple Hill, NC 27516 > > >904) Yan Li, Chapel Hill, NC 27516 > > >905) Tian Xu, New Haven, CT 06510 > > >906) Hong Sun, New Haven, CT 06520 > > >907) Xuan Liu, Riverside, CA 92506 > > >908) Frances Sladek, Riverside, CA 92506 > > >909) Tom de la Cal, Riverside, CA 92506 > > >910) Max Sladek de la Cal, Riverside, CA 92506 > > >911) Harry W. Green, II, Riverside, CA 92506 > > >912) Manuela Martins-Green, Riverside, CA 92506 > > >913)William Thomas Shea, Jr, Dayton, TX 77535 > > >914) Christine Shea, Salt Lake City, UT 84106 > >******************************************************************* > >Dr. Harry W. Green, II > >Vice Chancellor for Research > >University of California > >Riverside, CA 92521 > >Tel: (909) 787-5535 > >Fax: (909) 787-4483 > >email: harry.green at ucr.edu > > > >Science Address: > > > >Distinguished Professor of Geology and Geophysics > >Institute of Geophysics and Planetary Physics > >email: hgreen at ucrac1.ucr.edu > > > >"A mind is a fire to be kindled, not a vessel to be filled" -- Plutarch > > > >------------------------------------------------------------------- > >The information contained in this message may be CONFIDENTIAL and is > >intended > >for the addressee only. Any unauthorised use, dissemination of the > >information > >or copying of this message is prohibited. If you are not the addressee, > >please > >notify the sender immediately by return e-mail and delete this message. > >Thank you. > > > > > > _________________________________________________________________________ > Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com. > > Share information about yourself, create your own public profile at > http://profiles.msn.com. > > Return to table of contents
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 10/03/00, by HBD2HTML version 1.2 by K.F.L.
webmaster at hbd.org, KFL, 10/9/96