HOMEBREW Digest #3447 Mon 09 October 2000

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  Moral American, cooling beer, chloramines, rain ("Graham Sanders")
  harshness in beer ("Peter gunczy")
  Another on-line supply house (RALPHBACON)
  Geyser elements in boilers ("Richard Hooper")
  Journada software - me too! (Jeffrey Donovan)
  freezers and glycol (The Freemans)
  freezer condensation (The Freemans)
  Submersible Pumps (Stephen Johnson)
  Draft Beer and Hangovers ("Peter J. Calinski")
  re: mail order supplies (Rama Roberts)
  freezer condensation (fridgeguy)
  flow-driven stirring for immersion chiller (Roy Roberts)
  Spooky Brew 2000 ("Jim Hodge")
  Mail order Supplies ("John Book")
  Re: Mail Order Supplies ("Shane A. Saylor, Eccentric Bard")
  Coriander (Breweler)
  yeast concerns (Edward Doernberg)
  Nasty, wet spent grains and freezing weather... (Some Guy)
  Move status update, Sponsorship (The Home Brew Digest)
  good beer scenes (Aaron Robert Lyon)
  Another Review of the Lager from Down Under ("David G. Humes")
  LINKS - Request for off list responses ("Shane A. Saylor, Eccentric Bard")
  30 Green bottles sitting in a box ("Warren White")

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---------------------------------------------------------------------- Date: Sat, 7 Oct 2000 14:36:52 +1000 From: "Graham Sanders" <craftbrewer at cisnet.COM.AU> Subject: Moral American, cooling beer, chloramines, rain G'day All Well I write this (type? ......whatever) with a certain fear of instant rejection. Contacted my local institute of learning to enquire when the first courses in Moral American are going to be held. Well the reply was predictable wasn't it "Sh*t mate, there's no bloody buggers here that are flamin even close. Christ even the local priest was *#$ at ^%$ rejected." Now if we can't be ed-u-mar-kate-ed to the new universal language, I guess you'll have to put us with us rowdy lot til the cows come home, or til when some-one pays the carton immigration tax and sorts us out. >>>From: The Freemans <potsus at bellsouth.net> Subject: Glycol chillers I have been working on an idea which may have merit for both you as well as myself as we try to brew here in the hot summer South. It simply consists of putting a glycol tank (probably 10 gallons as I have a 10 gallon cornie I can delegate to that task.) in my chest freezer and applying the near 0 degree glycol to one side of a MaxiChiller via a small pump.<<<<< Always love hearing you lot talk about the problems cooling this and that "cause its too hot". And you don't even live in the tropics. Considering we have only three season up here, Hot &Dry, Hot & Wet and Warm & Dry, well, we deal with it daily, weekly, monthly, yearly etc. Anyway dear Bill should take a leaf out of my book. Been investigating something similar for quite a while, but far more practical. Instead of a keg a glycol, what about utilizing the freezer space in a two door fridge. You can use the fridge space for lager kegs and the freezer space for cooling. You put a container in the freezer that just fits full of glyco. You then have two fitting thru the side of the wall with disconnect. The rest you can guess, pump to cooler and return (or even pump inside freezer container). Saves all that lifting etc (i am a real lazy sod at the best of time), and no need ever to open the freezer door, so its works your freezer most efficiently. But why have a pump. I think I have (in theory anyway) worked out the bugs that the whole thing can work on convection only. So no moving parts, just connect two hoses. (simplisty is so nice). So why is it i haven't done it yet. Two reasons mainly. The first is money. Dont know about over there, but glycol is sooooo damn expensive. Been looking for a substitute thats cheep (like me). Alcohol is a possibility, but what a waste. Then again, I do have a rather hugh still. Does anyone have alternatives thats cheep and will go down to -20to-30c and remain nice and watery. And the other, well anyone following my threads knows - I'm still building my brew room. Thats first. Then i'll fit it out. and this again From: "Russ&Nancy Tjepkema" <russtj at home.com> Subject: chloramine (again) Russ raises this, and I have also raised it a number of times but no answer. lets give it another shot. Everyone says that they are susposed to be bad, but also the most conservative estimates says that if you stand your water a few days and boil it for an hour, you will remove all the chloramines etc. So i'm with Russ in asking (again). If you stand your water, is there any concern about these nasties to a full mash brewer. and I couldn't part without a comment >>>>>From: Stephen Johnson <Stephen.Johnson at vanderbilt.edu> Subject: Summertime Counterflow Chillers when we get those gully washer thunderstorms around here in the spring that dump 5 inches of rain in one day!)<<<<<<< Now I'm not one to show off, (oh cr*p I am one to show off - big time). but during our last wet, we had 14 inches a rain in one day (got a bit of flooding too with it). Some thunder-bumpers were dropping an inch every 20 minutes. It came down so heavy the weight of water was breaking tree limbs. So yet another killer in North Queensland, seems you can drown standing up. Shout Graham Sanders Oh Our crocs are already back active. Dogs are again disappearing at regular intervals (one sure sign), and a bloke was saved by his GG when he was dragged from the mouth of a 15 footer (baby) when it lunged at him. Lifes back to normal in the tropics. And the Stingers are back next month. Bring on the tourists and southerners. Return to table of contents
Date: Sat, 7 Oct 2000 14:42:11 +1000 From: "Peter gunczy" <pcgunczy at primus.com.au> Subject: harshness in beer G'Day Beerlings Thought I might ask if someone knows if there any flavour compromises in running hot wort through a solderless copper and brass counterflow chiller as I have detected a harshness in my matured Munich Helles. Another thing which has come to mind is my sparge procedures. The water here inSydney is quite soft with a high PH around 8- 9 the total dissolved solids are around 40ppm. Calcium is also low at about 7ppm. I have not treated my mash as the PH has been pretty right and conversions are quite satisfactory. The sparge water is also not treated, after reading Greg Noonan's book on Lager brewing he suggests not using more than 25% more than my mashing volume(12 litres) I am presently using about 22litres to sparge. Could this be right? or could the addition of salts such as Calcium sulphate or Chloride stop the extraction of the compounds which are causing the harshness. I have tried using 50% wine grade Lactic acid which tends to leave a slight tang. This harshness I am experiencing tends to hide all malt flavours also. Many Thanks Peter Gunczy Return to table of contents
Date: Sat, 7 Oct 2000 02:25:36 EDT From: RALPHBACON at aol.com Subject: Another on-line supply house << Another on-line supply house >> Try Homebrew Heaven <A HREF="http://www.homebrewheaven.com/">Homebrew Heaven Brewing Supplies</A> (800) 850-2739 Return to table of contents
Date: Sat, 7 Oct 2000 12:08:03 +0200 From: "Richard Hooper" <richard at dundee.lia.net> Subject: Geyser elements in boilers I am about 2 weeks behind with the HBD, but recall a query regarding the suitability/durability of water-heater type electrical elements in a wort boiler. I make use of ordinary 220V water geyser elements [4 Kwatt] in my HLT and kettle. The HLT element is still the same one first fitted about 2 years ago. However, I replace the boiler element from time to time. These are cheap nickel-plated copper elements. I find that the wort tends to caramelise on the surface, requiring that the element be scrubbed clean after each use. In time, the nickel plating is worn away, exposing the copper underneath. Although copper is brewer-friendly, I am not sure if this is an alloy, so I discard the element at this stage, replacing with a new one, purchased from my local hardware store. For my RIMS heater I had a stainless steel element, of exactly the same physical configuration, made up for me at a factory in Durban. These people will fabricate an element for you, to your exact specifications [voltage, wattage, size, shape] for a very reasonable price; about double that of a [cheap] off-the-shelf unit. I am sure similar factories exist overseas. However, to bend the element into shape [I purchased one looped back on itself] it is heated up and becomes blackened from the experience. I was told this residue was permanent but with a bunch of non-metallic pot-scrubbing cleaners and plenty of elbow grease, I was able to get most of it off. This is the obvious alternative for the kettle as well [possibly 6 Kwatts], but I haven't got around to it yet. Some good news for local beer drinkers: Becks Beer, Germany have bought into Namibia Breweries, who are now producing Becks under license, also available on draft. Regards Richard Hooper Dundee, South Africa Return to table of contents
Date: Sat, 07 Oct 2000 07:14:57 -0700 From: Jeffrey Donovan <jeffrey at promash.com> Subject: Journada software - me too! Regarding the request for some Journada (Windows CE) utilities: Please feel to try the ProMash Palm Pilot and Windows CE utilities at: http://www.promash.com/PilotBrew/index.html The utilities are completely free of charge and fully functional. They run just dandy on my Journada... There will be more CE/PP apps in the future... Cheers! Jeffrey Donovan Beer Engineer Return to table of contents
Date: Sat, 07 Oct 2000 09:52:31 -0500 From: The Freemans <potsus at Bellsouth.net> Subject: freezers and glycol The general idea is to dedicate a freezer to the glycol tank and its contents. The cycle time to rechill is of no consequence in that the glycol will only have to chill one 10 gallon batch of wort at a time. This one time use and several days to return to freezing should not put much of a strain on the resources of the dedicated freezer. As for maintaining the fermentation temp in a SS conical, the capabilities of 10 gallons of 30 degree glycol will not be challanged to any great extent. Even if it has returned to 65-70 degrees from cooling the wort, this is still sufficient to maintain a few degrees of temp drop in the conical. We shall see what we shall see if I get the thing up and working. I promise to post the results to the collective on this board whatever the outcome. Return to table of contents
Date: Sat, 07 Oct 2000 10:01:00 -0500 From: The Freemans <potsus at Bellsouth.net> Subject: freezer condensation Condensation in or on freezers is mainly due to the fact that most manufacturers are just sure that you will have the placed (in this day and time) in an air conditioned basement or at least inside the house where it is not subject ot the high humidities we experience outside or in an un-air conditioned garage. A neighbor solved the problem by placing one of the "whisper" fans that are often used to cool electronics so that there was a continuous air circulation around the compressor. This ended his condensation problems for the most part. It is also possible to spray the inside of the compressor area with a rust preventative prior to turning the freezer on in the first place. Return to table of contents
Date: Sat, 07 Oct 2000 10:13:05 -0500 From: Stephen Johnson <Stephen.Johnson at vanderbilt.edu> Subject: Submersible Pumps Several have asked for specifics on the pump I mentioned in my post a few days back. I purchased mine from Northern Tool & Equipment. Although I bought mine through their print catalog, I just did a web search and they have an online catalog. The particular model that I bought does not appear in their online catalog, but the basic model is. I paid a bit extra for mine because it has a float switch attached. The basic model is turned on/off by plugging it in or unplugging it. The particulars, cut from their website information: I have no affiliation with this company, just a satisfied customer. http://www.northerntool.com 1/8 HP Submersible Pumps 1326 GPH <22 gal/min for those with math hang-ups...> Portable pump drains pool covers, ponds, flooded cellars and boat bilges. Also use for powering decorative fountains and waterfalls. Maximum lift is 23'. Screened inlet draws water from within 1/8in. of the bottom. Tough, non-corrosive polypropylene pump body. 110 Volt, 60 Hz. motor has built-in thermal overload. Includes 1/2in.,3/4in. and 1in. hose adapters. Ship Wt. 8.00 lbs. Item# 10898 Discount Price... $27.99 I guess if a bunch of you folks end up buying these, they'll have to add something to their description, like, "Great for recirculating ice water through wort chillers!" Steve Johnson, Nashville, TN Return to table of contents
Date: Sat, 7 Oct 2000 11:31:20 -0400 From: "Peter J. Calinski" <PCalinski at iname.com> Subject: Draft Beer and Hangovers Richard Foote asked? "Following this(cleaning) ,the beer tasted better and I swear the hangover effect was much reduced. Am I imagining this? Anybody have any similar experience?" One data point I can contribute. My friend refuses to drink any beer on tap. Bottles only. He claims draft beer always gives him a headache. He drinks only mega brews. It could be that he is more sensitive I suppose. Pete Calinski East Amherst NY Near Buffalo NY "You don't buy beer, you only rent it", Archie Bunker. Return to table of contents
Date: Sat, 7 Oct 2000 09:10:35 -0700 (PDT) From: Rama Roberts <Rama.Roberts at eng.sun.com> Subject: re: 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 I asked about mail order supplies a couple of months ago, and compiled the results in a post. If you go to http://hbd.org and follow the "search" link, search for "rama roberts" will turn up the results I posted. To add some bias to that information, I would recommend either http://www.grapeandgranary.com or the HBD's new sponsor, http://www.northernbrewer.com, but definitely not www.stpats.com (but that's another story). - --rama Return to table of contents
Date: Sat, 7 Oct 2000 12:42:31 -0400 From: fridgeguy at voyager.net Subject: freezer condensation Greetings folks, In HBD #3446, Tom Byrnes asked for possible reasons for the condensation he finds in the compressor compartment of a nearly new chest freezer. One possibility immediately comes to mind. In order to get good moisture removal in a fridge or freezer, the evaporator must operate at a temperature below the freezing point of water. When operated in the manner intended, almost every refrigerator and freezer achieves this. When we add an external temperature control to a chest freezer and raise the operating temperature, the evaporator temperature might drop below freezing for a time as the freezer compressor runs. As it does, moisture will condense along the coil path, but the evaporator will quickly warm to the freezer setpoint once the compressor shuts off. The moisture collected by the cold evaporator, if frozen, will now thaw and start to run down the interior walls. To make matters worse, a chest freezer operating at a higher than normal temperature often will be loaded with airlock-equipped carboys. Moisture from the carboys and the surrounding air collects inside the cabinet. Most chest freezer interiors are made from folded steel sheet, with the joints lapped and spot-welded. The joints aren't water-tight. Moisture that collects in the freezer bottom seeps through the joints and eventually permates the foam insulation. The moisture might be finding its way through the insulation and into the compressor compartment. I suggest that any freezer used at higher than normal temperatures should have all interior panel joints caulked with a mildew-resistant silicone caulk. As far as what fridge or freezer is best for fermenting... I guess each person needs to decide this on their own. Ken Schwartz offers plans for a wonderfully simple fermentation chiller box that might serve many folks better than a fridge or freezer. Others use commercial refrigeration units or even walk-in cold rooms. Each person will have differing needs and expectations a fridge must meet. Hope this helps! - ---------------------------------------------- Forrest Duddles - FridgeGuy in Kalamazoo fridgeguy at voyager.net Return to table of contents
Date: Sat, 7 Oct 2000 10:33:37 -0700 (PDT) From: Roy Roberts <psilosome at yahoo.com> Subject: flow-driven stirring for immersion chiller Those of us who use immersion chillers know they work much better when the cooling wort is stirred frequently, if not continuously. However, not only is this a tedious task but leaving the boiler lid open invites airborne contamination of the cooling wort and may also result in loss of aroma from late-stage hop addition. I've thought about inserting a Y-fitting into the input of the chiller to drive a propeller type stirring paddle with an inline valve to allow control of the speed. The output from the propeller couldn't go back into the main chiller or there would be no pressure drop but it could feed a second chiller if we didn't want to waste the cooling power. Comments or suggestions? Has anyone built anything like this? Roy Roberts NYC P.S. I've tried calling the Little Shop of Hops at 212.685.8334 but get no answer. Is there another homebrew shop in New York City? __________________________________________________ Do You Yahoo!? Yahoo! Photos - 35mm Quality Prints, Now Get 15 Free! http://photos.yahoo.com/ Return to table of contents
Date: Sat, 7 Oct 2000 13:31:06 -0500 From: "Jim Hodge" <jdhodge at worldnet.att.net> Subject: Spooky Brew 2000 The Chicago Beer Society announces Spooky Brew 2000, a BJCP-registered homebrew competition, will be held October 28th at Rock Bottom-Chicago. Entries are due October 21st. Complete details and downloadable entry forms are available at the CBS website: http://www.chibeer.org As always, judges, stewards, and general hangers-on and rubber-neckers are welcome. As special added bonuses, this year, Spooky Brew is a MCAB Qualifying event (MCAB competition categories and details are available at: http://brew.oeonline.com/mcab/mcab3/index.html) AND it is a participant in the Midwest Homebrewer of the Year Competition (MWHBY competition details can be obtained at http://www.synsysinc.com/srcoombs/mwhboy/mwhboy.htm) Questions, comments, etc. should be directed at: Jim Hodge Organizer, Spooky Brew Review 2000 Chicago Beer Society 847-679-3829: voice 847-329-8691: fax Return to table of contents
Date: Sat, 07 Oct 2000 20:39:40 CDT From: "John Book" <unrivaled42 at hotmail.com> Subject: Mail order Supplies The best mail order prices I've seen anywhere is at Heart's. They usually have everything in stock and only charge for actual shipping (vs others who jack up the price with so-called "handling"). Although they do provide a good product at a great price, don't count on these guys for much friendly advice. It's not their strength. http://heartshomebrew.com/home_3.html John _________________________________________________________________________ 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
Date: Sun, 8 Oct 2000 00:26:07 -0400 From: "Shane A. Saylor, Eccentric Bard" <taliesin2 at earthlink.net> Subject: Re: Mail Order Supplies I'd like say thanks to everybody who responded to my inquiry about mail order supplies. And I also appreciate any and all links posted. :-) - -- 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: Sun, 8 Oct 2000 01:43:00 EDT From: Breweler at aol.com Subject: Coriander Aaron Lyon asked about dry-spicing with coriander. Coriander is awesome as a flavoring in beer. Be sure you enjoy the flavor before trying it as it can be somewhat assertive. Crack the seeds. If you are worried about contamination, microwave them for 30 or 40 seconds before adding to your beer. I have never bothered, and never had a problem (alcohol in the fermented beer probably inhibits any nasties from growing) Mark Videan Breweler at aol.com Return to table of contents
Date: Sun, 8 Oct 2000 17:07:14 +0800 From: Edward Doernberg <shevedd at q-net.net.au> Subject: yeast concerns As was suggested by someone on the HBD (I think) I put some wort in my white labs vials and grew the yeast that was left. I now have 2 vials with a small amount of yeast in the bottom in the fridge. I was wondering. How long are they good for and what size stater should I make as the first step. Can they go striate to a 300-400ml stater or do they need something smaller (I'm thinking decant beer and put another dose of yeast into the vials before steeping up to 300-400ml and then 1.5-2L. I want to make a scotch ale by a recipe I got from the brews and views discussion board and was posted by Skotrat. The recipe is 15L batch 97% pate malt 3% roasted barley 25 IBU northern brewer at 60min 20 IBU northern brewer at 30min boil 4-5 L of the first runings down to 1/2L and add to boil. Wyeast 1728 Scottish ale. Estimate sg 1.80 It is supposed to be similar to Traquar House which I've never had and cant get. (I'm considering scaling the batch to make 20-25L) I want to make a batch of something first. I need some stout so I intended to use this. Is the same yeast suitable and will the dregs from the stout corse the scotch ale any problems. Lastly on this point is there a suitable whit labs alternative. The store that sells Wyeast is in the opposite direction to the one that sells whit labs and hop plugs, id rather not go to both and I need hop plugs. Edward Return to table of contents
Date: Sun, 8 Oct 2000 11:14:40 -0400 (EDT) From: Some Guy <pbabcock at hbd.org> Subject: Nasty, wet spent grains and freezing weather... Greetings, Beerlings! Take me to your lager... Having been a warm weather brewer all these years, my new brewing setup has thrown me into a bit of a quandary: What do I do with the spent grains now that the lawn is frozen? If I try to compost them, they're going to smell really, really bad when they thaw in the spring - besides, the compost area of my yard is pretty dangerous in the winter - either so boggy you can't pull your feet out of the mud, or so icy you'll overshoot your target by a mile or so. Do I put them in a couple of garbage bags and hope for the best with the Sanitation Engineering Brigade? Do I spread them on the street as a traction aid? There's lots of us in the Frozen Region. What are some of the methods you've used to deal with this problem? - -- - See ya! Pat Babcock in SE Michigan pbabcock at hbd.org 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: Sun, 8 Oct 2000 11:32:46 -0400 (EDT) From: The Home Brew Digest <hbd at brew.oeonline.com> Subject: Move status update, Sponsorship Folks, We are still awaiting Ameritech to schedule an installation date for the DSL wire itself. AMeritech does not have the best track record for customer service (in fact, I believe their under a lot of heat from the governement for the same...), so I'm not holding my breath. O&E has told us we'd be OK on their line for the 30 - 45 days our new ISP cited for the time required for the move to take place. At the time the Digest moves, we anticipate at least one day of downtime, and then a period of confusion while the domain name is transferred from O&E's IP address to our own. We will notify the subsciption list and the web site users the day prior to the move so that you will not be shocked :-) During the interim period, we will provide the addresses to the server in <user> at <server>.<ISP Domain> format or see if O&E can redirect the mail automagically for a period of time. The response to our financial need for sponsorship has been great! We now have a sponsor for the Digest mailing, as noted in the header, plus another at the same level. Yet another has contacted us regarding the $2400 level of sponsorship. There have been inquiries regarding other levels of sponsorship, and there have been several donations made as well. We're in good shape financially for the move! We will still continue accept sponsors for any level of sponsorship available, and are noodling out other means of exposure for those who wish to sponsor this year at the "crown jewel" level. Unfortunately or otherwise, there is only one mailing of the Digest, and we did commit to having only one sponsor's "ad" in the header to prevent the blatant commerciallization of the Digest. Our goal is to have as many sponsor the Digest as we can to ensure its continuation, rather than to count on future sponsorship - a bird in the hand... Thanks for your support! - -- Cheers! The Home Brew Digest Janitorial Staff Return to table of contents
Date: Sun, 8 Oct 2000 14:06:05 -0400 (EDT) From: Aaron Robert Lyon <lyona at umich.edu> Subject: good beer scenes Hi, I'm a college senior currently looking at graduate programs all over the country. As I look at various institutions I am also looking at different towns and though the good beer scene is not my primary concern, I would appreciate any input any of you may have into the homebrew/craftbrew experience to be had at the following locations. Any information regarding brewpubs, micros, festivals, homebrew clubs, homebrew stores, or anything else is welcomed. Thanks. 1. University of North Carolina at Chapel Hill, NC 2. Penn State University at State College, PA 3. University of Minnesota, Twin Cities at Minneapolis, MN 4. University of California, Los Angeles at Los Angeles, CA 5. University of Virginia at Charlottesville, VA Return to table of contents
Date: Sun, 8 Oct 2000 14:20:21 -0400 From: "David G. Humes" <humesdg1 at earthlink.net> Subject: Another Review of the Lager from Down Under I also had the privilege to sample Phil's lager last Sunday and was very pleased to see the pictures Ray posted of his visit with Phil and the family. Of course, the photo of Phil and the cat was of special interest to me. Is there some resemblance there between Phil and the cat? From all appearances the cat's tail did seem to be fully attached without the benefit of any obvious aids such as Super Glue or Velcro. HOWEVER, some may remember that the story was indeed not about Phil's cat but the neighbor's. So, while the photo was convincing, more investigation needs to be done. I tried to send Ray back for more pictures, but he said I'll have to get my own. OK, that's enough digression. I must say that for a light lager the beer traveled very well. A style such as this can allow so many faults to come forward due to its delicate nature, but this beer was without any notable defects. The color was exceptionally pale and the beer was very clear and appropriately carbonated. The aroma and flavor were both clean and crisp. Attenuation and bitterness seemed to both be somewhat greater than typical light lagers giving it a nice balance. In my humble opinion, it is everything that a light lager is meant to be. Now that you have perfected this style, what will be next? Cheer! - --Dave Return to table of contents
Date: Sun, 8 Oct 2000 15:15:34 -0400 From: "Shane A. Saylor, Eccentric Bard" <taliesin2 at earthlink.net> Subject: LINKS - Request for off list responses Some how for some reason I lost all my links on home brewing (of every aspect). I still have the links to the mail order supply stores though. Just lost my bookmarks. Thanks. - -- 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, 09 Oct 2000 09:03:28 EST From: "Warren White" <warrenlw63 at hotmail.com> Subject: 30 Green bottles sitting in a box As the little guy with the beret says on the WB cartoon... Sacre bleu! Mon dieu! Le skunk le peu!!!!... At least I hope not! Thankyou to the individuals who emailed me on my green bottle dilemma. I have since figured a couple of points, a wee bit of research and recollection before posting tends to go a long way... There go the fingers before the brain again! It's a perpetual weakness of mine and one I must remedy, sometimes the answers are there, I've just got to look for them. Fluorescent lights work with phosphor on their inside surface of the tube which is made to fluoresce by ultraviolet radiation from mercury vapour, thus being a definite no-no around clear, or green bottles, but for that matter probably any bottles. Conversely regular light bulbs give very little if any UV radiation, though I've heard its got a lot to do with different light waves, colours etc. etc. These theories go a little over my head, but I've no reason to doubt them whatsoever. Another point I must make, which escaped me at my previous post. I've put glass carboys into my lightbox at least 20 times over the years with no ill-efffects whatsoever, not to my pallette anyway. How this point escaped me is anybody's guess, definitely gotta de-lead the brass ball valves, or was it my years of using an aluminium pot? It's gotta be permanent memory damage, what next oh no! I'm wearing my underwear on the outside, thankfully they're clean, oops hang on, they've got suspenders! (wrong pair) ;-). Rob Nelson your friendly neighbourhood beer guide at About.com seems to have had a guts full of lightstruck beers in Liquor Store refrigerators with fluorescent light. He's on his soapbox offering a couple of very handy solutions just stopping short of urban warfare, to the stamping out of skunky beer, read his column at: <http://beer.about.com/food/beer/library/weekly/aa081900a.htm> I'm sure all of us have encountered this problem at some time or another, I'd like a dollar for every time I've gone to a particular store (who shall remain nameless) and bought a bottle of Shepherd Neame Original Porter (one of my favourites) and whoa and behold it tastes like a clear glass bottle of dog (expletive deleted!) Another problem with this very same liquor store is how they have the terrible habit of refrigerating the beer they move quickly i.e. mass-produced swill and putting their world classics i.e. PU, Chimay, Budvar, Schnieder Weisse etc. on their liquor shelves rendering them victims of extreme temperature fluctuations and submitting them to extreme doses of light. If the beer had four legs, you'd call the animal shelter. The real beauty of this store is they have the chutzpah of putting a nice gold sticker on their imported beers saying, "another quality imported product", proceed to peel this sticker off and what do you find??? Yep, you guessed it the original use by-date which has run out by up to 9 months! Sheer cunning eh? I suppose this saves them offering their beers at a discounted price doesn't it? It amazes me that this is allowed to happen, if it was a food product there'd be sheer outrage, but with beer it seems that the vendor can set all the rules! One more boot in the guts of this afore-mentioned store, (might as well go for the jugular here) is their pimply-faced cashiers who proceed to tell you when you buy a bottle of Budvar for example... "Ah... excuse me sir, you *DO* know that this isn't the American Budwieser, don't you???!! I don't know if *YOU'D* like this one sir, it's the Cheklarvarkian one, NOTE: Czechloslovakian was deliberately mis-spelled because this is how the little dweeb actually pronounced it! The crazy part here is this is actually a *TRUE* yarn, honest folks no B.S. whatsoever! * * * * * * * * * * * * * * * * * * * * * * * * * BTW on an unrelated note to any fellow-Aussies out there... Does anybody have *ANY* idea where I could purchase a counterpressure bottle filler???? My enquiries down here in Melbourne have drawn nothing but blanks! My HB supplier has stopped stocking them because nobody at that time was buying them, which I suppose is fair enough. I dont really want to resort to making one unless all other avenues fail! * * * * * * * * * * * * * * * * * * * * * * * * * Well folks my talking is done, with my undies securely on the outside and my suspenders firmly done up. I'm off after that Priscilla float from the Olympics! Wait guys! yooohooo! Me lippie hasn't dried yet! ;-) ;-) ;-) ;-) Warren L. White, Melbourne Australia De-leading my frontal lobes, Ouch... My brain hurts. _________________________________________________________________________ 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
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