HOMEBREW Digest #3481 Fri 17 November 2000

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

		Digest Janitor: janitor@hbd.org


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

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

  Re: Converted Keg vs S.S. Pot (Julio Canseco)
  dry-hopping a cause for haze? ("Lyga, Daniel M.")
  Don't blame me... ("Tom Lombardo")
  What's a SWMBO? ("Dennis Collins")
  The Shout Effect ("Pannicke, Glen A.")
  dry ice (Smallaxe27)
  Non-Alcoholic Beer (Doug Hurst)
  Hombrew Stores in NYC metro area ("Chris Hatton")
  Logical decisions in brewing (John Adsit)
  Hop Aroma Lost During Fermentation ("Peter J. Calinski")
  Done! (Some Guy)
  Off-Topic: but quite funny :) (Sean Macleod)
  Moss grows on the North side of the Beer bottle (Rod Prather)

* * 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: Thu, 16 Nov 2000 08:24:31 -0500 From: Julio Canseco <jcanseco at arches.uga.edu> Subject: Re: Converted Keg vs S.S. Pot I use a S.S. keg cut off at the top. (not just the top cut out). Works great. Had a valve welded to the side at the bottom. My problem is that the rim at the base of the keg is larger than the burner surface of my outdoor cooker. Hence the keg sits on the bowl (a bit unstable). Need to weld a wider surface to my cooker so the keg's rim sits on it. Got the keg for $10.00, a friend cut it for free; can't beat that! julio in athens, georgia Return to table of contents
Date: Thu, 16 Nov 2000 08:34:08 -0500 From: "Lyga, Daniel M." <lygadm at pweh.com> Subject: dry-hopping a cause for haze? Hello. I brewed a simple pale ale recipe two weeks ago (7# pale ale,1# 60L crystal,1# munich; SI at 155F) and after 1 week in the primary, I transferred to the secondary on top of 0.5 oz of fuggle pellets; this is my first attempt at dry-hopping - just to see what the fuss is all about. All fermentation has taken place at 65F. Well, after a week and a half in the secondary, this beer is still _very_ hazy; not at all like other beers I have made which did not involve dry hopping. In fact, I made this same recipe about 9 months ago (minus the dry hop) and it turned out very well - very clear. Is cloudy beer a normal result from dry hopping a beer and a longer clarifying time necessary? Other than clarity, this beer has the makings to be a very good brew. Should I just wait this one out...? Attempt cold crashing the solids out...? Finings...? I have not had to use anything other than time (2-3 weeks) and bottle conditioning to produce very clear beer in the past. Dan Lyga Harwinton, CT. Return to table of contents
Date: Thu, 16 Nov 2000 07:54:28 -0600 From: "Tom Lombardo" <toml at ednet.rvc.cc.il.us> Subject: Don't blame me... Rob (AKA Jethro) writes: > OK, I admit it! It was MY CAMPAIGN that screwed up the Presidential >Election! I'm still waiting for the bumper stickers that say, "Don't blame me, I voted for Jethro Gump". Tom Return to table of contents
Date: Thu, 16 Nov 2000 09:05:59 -0500 From: "Dennis Collins" <dcollins at drain-all.com> Subject: What's a SWMBO? Ok, I give up. I've been reading the digest for a couple of months off and on and I can't figure it out. Someone please tell me what SWMBO is! DC Return to table of contents
Date: Thu, 16 Nov 2000 09:24:08 -0500 From: "Pannicke, Glen A." <glen_pannicke at merck.com> Subject: The Shout Effect Thomas Klepfer wrote of "The Shout": >In a worst case scenario, this >could possibly fling our Australian friends out into deep space. Some of >them are rather light-headed, making them easier to fling. Beware "The >Shout"! Hopefully you all realize that being Australians, once flung, they may return to Earth like boomerangs. Additionally, Australians were not ment to be flung in the first place as most do not have tails (apparently those from NQLD being the exception) and therefore were not designed for this activity. Perhaps if we coil a few feet of copper tubing around Graham and attach it to the sink, we can reduce the effects of "The Shout" and will not have to worry about loose Australians in outer space. [ See! I worked the immersion chiller into this post - IT'S BEER RELATED! ] On a serious subject, Howard Fulmer wrote of tinting glass: >I do know that any permanent color will have to be fired on, (kilned) to the >maturing temp of the dye or stain, usually around 1100 degrees f. Even then, >with regular handling it will wear off. Heed this advice well. I like tinted glass for my meads and sake because I give a few bottles as presents. Cobalt blue for sake and red for mead. So I bought a few cases of each color. The blue ones worked well as the glass itself was colored. The red ones - SUCKED! It wasn't until I filled them with sanitizer, that I noticed they were painted on the outside and most probably kilned as Howard points out. They looked great - until the paint started chipping off in large 1 and 2" square sheets from the top of the bottle neck down to the shoulder. Don't get 'em wet! I use clear and green glass for beer presents too, but I keep them stored in a cardboard case in the back of my closet until I'm ready to give them away. I've yet to have a skunked beer, even the dry-hopped ones. For the most part they're kept in the dark until they're put in the fridge - and even then they don't last long ;-) Carpe cerevisiae! Glen Pannicke http://www.pannicke.net "He was a wise man who invented beer" - Plato Return to table of contents
Date: Thu, 16 Nov 2000 09:43:31 EST From: Smallaxe27 at aol.com Subject: dry ice Has anyone had any experience using dry ice in their brewing process? I have a source nearby and am curious to see if this could be used to speed my cooling and increase the cold break. TIA Steve G. "If you can't say something nice, come sit over here by me." Return to table of contents
Date: Thu, 16 Nov 2000 08:53:43 -0600 From: Doug Hurst <DougH at theshowdept.com> Subject: Non-Alcoholic Beer Mike Hanson types: "Has anybody on these lists made non-alcoholic beer or wine? If so, how did you go about doing it? Are there any kids available for making non-alcoholic beer and wine? " Well I don't have any kids available for making your non-alcoholic beer and I thought that sweat shops were illegal (sorry couldn't resist). The library section of The Brewery has a good section of articles about non-alcoholic beer. Check it out at: http://www.brewery.org/brewery/Library.html#NABeer Generally the procedure involves making a sandard beer and then extracting the alcohol out of it by either raising the temperature to the level where the alcohol vaporizes (~170F) or by freezing and draining off the remaining liquid (presumably alcohol). Both methods have their down sides which you can read about in the articles on the site. An additional procedure involves making a beer which is then pasturized and not fermented. This results in a beverage that really doesn't taste like beer and is quite sweet. I'd call it a "malt beverage". I think Goya makes a commercial example of this that I've tasted (interesting at first then - yuck). I have had some interest in trying the boiling method, which seems like the best way to go, but haven't done it yet so I can't give you an opinion. Hope this helps, Doug Hurst Chicago, IL Return to table of contents
Date: Thu, 16 Nov 2000 10:28:53 EST From: "Chris Hatton" <chrishatton23 at hotmail.com> Subject: Hombrew Stores in NYC metro area Does anyone now any good homebrew supply stores in the NYC metro area with fresh ingredients? I found a good one in Princeton, NJ, but it kind of a pain for me to get there. Chris Hatton, Hoboken, NJ _________________________________________________________________________ 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: Thu, 16 Nov 2000 08:48:56 -0700 From: John Adsit <jadsit at jeffco.k12.co.us> Subject: Logical decisions in brewing A number of recent posts have been of the variety that goes something like this: "I did (whatever) and got (these results). Therefore, doing (whatever) causes (these results)." I just want to remind people that this is not a logically valid conclusion. ("Post hoc ergo propter hoc," to be technical.) Brewing is a simple process, but it involves uncountable variations and possibilities. It could be that "doing (whatever)" did not cause that result at all; it may have only been a coincidence. It may even be true that "doing (whatever)" was a factor that worked against those results, only to be overwhelmed by the unknown forces that actually caused the results. It takes much more careful experimentation to isolate a single factor as a cause. An example is yeast viability. What kind of life did that yeast live before you used it? The home brew store I use has a standard warning it gives to all purchasers they don't know well during the summer months. It does so because it found that many people would begin a day of errands by purchasing brewing supplies and then go about other business in town, with their liquid yeast stored inside a car that gets up to about 180 degrees F (that's about 82 in Oz and the UK). They would later come in complaining about the lousy yeast they were sold. Another factor is the age of the yeast. This same home brew store has stopped carrying White Labs yeast because they got too many shipments of yeast that was already near the normal age limit. When the owner complained, the complaint was dismissed with an "it doesn't matter" comment. He decided that it did matter. You should get great results with a young dose of virtually any commercial yeast, but things get dicey as it ages. The moral of the story is simply this: when you get bad results, don't jump on any one factor as the cause. - -- John Adsit Boulder, Colorado jadsit at jeffco.k12.co.us Return to table of contents
Date: Thu, 16 Nov 2000 09:42:46 -0500 From: "Peter J. Calinski" <PCalinski at iname.com> Subject: Hop Aroma Lost During Fermentation Domenick Venezia complained about the hop aroma scrubbed out by fermentation. It bothers me also. For the first few days of the ferment, the whole basement smells of hops. Then, nothing. I know part of the reason the aroma level in the basement drops is because the fermentation slows down but the level of aroma inside the fermenter is also noticeably less. I even tried putting a balloon over the air lock but it didn't seem to help. I know the balloon seems funny but 30 years ago I used to make wine using the process (if I remember the recipe right): 1 12 oz. can Welches Grape juice concentrate 4 cups sugar 1/4 teaspoon Fleshmans yeast water to make 1 gallon. Put in 1 gallon jug, put balloon on top. In a day or so, the balloon blows up (I had one pop at 2:00AM). In a few weeks, the balloon goes down and the wine is ready. So I figured, the balloons can't hurt. Well, I don't think it helped either. Anyone else ever try it? Pete Calinski East Amherst NY Near Buffalo NY Return to table of contents
Date: Thu, 16 Nov 2000 19:33:06 -0500 (EST) From: Some Guy <pbabcock at hbd.org> Subject: Done! Greetings, Beerlings! Take me to your lager... Well, the servers are moved, and temporary patches have been put in place within oeonline's DNS servers to allow us to operate while we square all the records away with Network Solutions. You may have some difficulty with the web site for the short term, and brewery.org will also be unavailable for a short time, but the Digest itself seems to be back in action! - -- - 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: Fri, 17 Nov 2000 10:22:26 +0800 From: Sean Macleod <sean at bankwest.com.au> Subject: Off-Topic: but quite funny :) > > NOTICE OF REVOCATION OF INDEPENDENCE > > To the citizens of the United States of America, > > In the light of your failure to elect a President of the USA and thus to > govern yourselves, we hereby give notice of the revocation of your > independence, effective today. > > Her Sovereign Majesty Queen Elizabeth II will resume monarchial duties > over > all states, commonwealths and other territories. Except Utah, which she > does not fancy. Your new prime minister (The rt. hon. Tony Blair, MP for > the 97.85% of you who have until now been unaware that there is a world > outside your borders) will appoint a minister for America without the need > for further elections. Congress and the Senate will be disbanded. A > questionnaire will be circulated next year to determine whether any of you > noticed. > > To aid in the transition to a British Crown Dependency, the following > rules > are introduced with immediate effect: > > 1. You should look up "revocation" in the Oxford English Dictionary. Then > look up "aluminium". Check the pronunciation guide. You will be amazed > at > just how wrongly you have been pronouncing it. Generally, you should > raise > your vocabulary to acceptable levels. Look up "vocabulary". Using the > same > twenty seven words interspersed with filler noises such as "like" and "you > know" is an unacceptable and inefficient form of communication. Look up > "interspersed". > > 2. There is no such thing as "US English". We will let Microsoft know on > your behalf. > > 3. You should learn to distinguish the English and Australian accents. It > really isn't that hard. > > 4. Hollywood will be required occasionally to cast English actors as the > good guys. > > 5. You should relearn your original national anthem, "God Save The Queen", > but only after fully carrying out task 1. We would not want you to get > confused and give up half way through. > > 6. You should stop playing American "football". There is only one kind of > football. What you refer to as American "football" is not a very good > game. > The 2.15% of you who are aware that there is a world outside your borders > may have noticed that no one else plays "American" football. You will no > longer be allowed to play it, and should instead play proper football. > Initially, it would be best if you played with the girls. It is a > difficult > game. Those of you brave enough will, in time, be allowed to play rugby > (which is similar to American "football", but does not involve > stopping for a rest every twenty seconds or wearing full kevlar body > armour > like nancies). We are hoping to get together at least a US rugby sevens > side by 2005. > > 7. You should declare war on Quebec and France, using nuclear weapons if > they give you any merde. The 98.85% of you who were not aware that there > is > a world outside your borders should count yourselves lucky. The Russians > have never been the bad guys. "Merde" is French for "shit". > > 8. July 4th is no longer a public holiday. November 8th will be a new > national holiday, but only in England. It will be called "Indecisive > Day". > > 9. All American cars are hereby banned. They are crap and it is for your > own good. When we show you German cars, you will understand what we mean. > > > 10. Please tell us who killed JFK. It's been driving us crazy. Thank you > for your cooperation. Return to table of contents
Date: Thu, 16 Nov 2000 22:39:30 -0500 From: Rod Prather <rodpr at iquest.net> Subject: Moss grows on the North side of the Beer bottle I have been informed by several informed and knowledgeable persons that Moss grows on the NORTH side of the tree. This is because moss prefers shade and the north side receives the least sun. Well, I did know that. Besides, I usually carry a compass when I plan on getting lost in the woods. It just so happened that my Compass had too many homebrews that night. My question is, does moss grow on the south side in Australia and does the yeast grow on the other side of the bottle? - -- Rod Prather, PooterDuude Indianapolis, Indiana Return to table of contents
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 11/17/00, by HBD2HTML version 1.2 by K.F.L.
webmaster at hbd.org, KFL, 10/9/96