HOMEBREW Digest #3716 Thu 23 August 2001

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  RIMS chamber & element (Karen & Troy Hager)
  Re: Stuck ferment has me stuck... (Smith Asylum)
  Yeast Nutrient (Perez)
  Regulator troubles ("John Bonney")
  KROC World Brewers Forum (The Brews Traveler)
  RE: Cooler conversion problems ("The Holders")
  Forced Carbonation ("Dan Listermann")
  Is It Not So? ("Phil & Jill Yates")
  Saranac Pilsner Clone ("Ed Dorn")
  2 step mash ("Joel Halpine")
  Re: cooler conversion (Ed Jones)
  Competition Announcement: 6th Dayton Beerfest ("Gordon Strong")
   ("Maciag, Tony")
  Wyeast 1056 High Fermentation Temperature (Dan.Stedman)
  wyeast ("Scott Basil")
  2 RIMS questions (Ed Jones)
  Beer fests (Beaverplt)
  re: Don't Do the Do (grain in compost) (David Radwin)
  Big Brew 2001 CAP ("Thomas D. Hamann")

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---------------------------------------------------------------------- Date: Tue, 21 Aug 2001 21:53:51 -0700 From: Karen & Troy Hager <thager at smcoe.k12.ca.us> Subject: RIMS chamber & element MB's $59 chamber is cheaper than DIY...??? Home Depot - 1.5" copper pipe, 4' length $11 Local Plumbing Supply - fittings $9 And as far as the heating element MB sells - 4.5kW at 240V and 16 3/8" length low density, rubber gasket... I am assuming this is the Chromalox SGW2457x1 (exact same specs.) ...well I just walked into Johnstone Supply and bought one of these for $13.03... MB sells it for $24... So if my math is right, DIY setup = $33 + change vs. MB setup = $83 + shipping, which has to be a bit for a 5+lb package. I think I will settle for the DIY setup with a savings of $50!!! Of course copper doesn't sparkle like that SS does! ;>) BTW, I know this topic has been visited and revisited, but could I hear from some of you out there who have Omega PIDs & SSR controlling their RIMS elements... Which models, wiring info, and any other feedback would be great! I've searched the archives but this hasn't been discussed publicly for a while. Personal email is good. Troy Return to table of contents
Date: Tue, 21 Aug 2001 21:58:36 -0700 From: Smith Asylum <smithly at neta.com> Subject: Re: Stuck ferment has me stuck... I had a similar situation a few weeks ago. After consulting with the gurus of brews on this list and others, I remedied it by pitching a large starter. I stepped up a White Labs vial 3X to a half a gallon by creating a wort of approximately the same SG (1.040) each time. I pitched it and within a week the SG had come down from 1.036 to 1.014. I bottled it and am impatiently waiting for the stuff to thoroughly bottle condition. Good Luck! Lee Smith Chandler, AZ Return to table of contents
Date: Wed, 22 Aug 2001 07:13:42 -0400 From: Perez <perez at gator.net> Subject: Yeast Nutrient There has been some discussion again lately about yeast nutrient and the appropriate need or lack there of. In past postings some have suggested using autolized yeast as a food for the newly fermenting yeast in high gravity brews. What are some other forms of yeast nutrient? I do not save the spent yeast from my beer as of yet. I'm still paranoid about yeast and infection, but I am getting more confident as I learn more about the proper handling processes. Thanks Dave Perez Gainesville, FL Hogtown Brewers Return to table of contents
Date: Wed, 22 Aug 2001 08:26:28 -0400 From: "John Bonney" <john at ruthsx.com> Subject: Regulator troubles I bought my keg setup about 1.5 years ago and now my regulator seems to be on the fritz. When I turn the psi all the way down, the gauge reads 8 psi. As I open the valve to increase pressure, the gauge feels like it is reacting as it should, only it's giving the wrong reading of course. In other words, if I open what feels like 1 or 2 psi, the gauge will read 10. It seems How would one go about calibrating their regulator? Thanks in advance... Return to table of contents
Date: Wed, 22 Aug 2001 06:35:53 -0600 From: The Brews Traveler <BrewsTraveler at adamsco-inc.com> Subject: KROC World Brewers Forum Seventh Annual KROC World Brewers Forum(tm) - ------------------------------------------------------------------------ The Keg Ran Out Club (KROC) in conjunction with the American Homebrewers Association, the Birko Corporation, Pete's Wicked Ale, BridgePort Ales, Shiner Bock, and The Great American Beer Festival, the is once again very excited to bring to the Denver area "Making Traditional Beer in the 21st Century" at the Seventh Annual KROC World Brewers Forum (tm). Mark Dorber Leading authority on cellarmanship and the landlord at The White Horse Pub at Parson's Green, London. Chris White President and founder of White Labs, one of the premiere suppliers of pure brewing yeast to craft and homebrewers. The KROC World Brewers Forum is your ticket to a great evening. Sit back, relax, grab a bite to eat and have a home or commercial brewed beverage while hearing the industries best help you to be a better brewer. This is one of Denver's premier beer events and the cost to get in is to have a great time and enjoy the company of others like you. You might even be lucky enough to walk away with armloads of free stuff! - ------------------------------------------------------------------------ Cost: FREE! Info: http://www.KROC.org/WBF/wbf2001.htm When: 8pm-12pm Thursday, September 27th, 2001 Where: Denver Marriott City Center 1701 California, Denver, (303) 297-1300 RSVP: BrewsTraveler at adamsco-inc.com 720-984-4390 - ------------------------------------------------------------------------ The KROC World Brewers Forum(tm) is brought to you by: American Homebrewers Association Birko Corporation Pete's Wicked Ale BridgePort Ales Shiner Bock The Great American Beer Festival Return to table of contents
Date: Wed, 22 Aug 2001 06:06:47 -0700 From: "The Holders" <zymie at charter.net> Subject: RE: Cooler conversion problems Jeff Pursley states: "Can I just save myself some time and worry by buying the cooler bulkhead fitting from Zymico?" Well, of course you could! You may also make a few more trips to the hardware store if that still seems easier. Wayne Holder AKA Zymie Long Beach CA http://www.zymico.com Return to table of contents
Date: Wed, 22 Aug 2001 09:20:12 -0400 From: "Dan Listermann" <dan at listermann.com> Subject: Forced Carbonation David Craft writes: "Is there any problem with force carbonating a keg at close to room temperature?" I always force carbonate at room temperature. I just crank the regulator to around 30 psi and shake for about five minutes. Disconnect the CO2 and put it in the fridge. It is just fine in a day or two. I shake it in a rather gentle way. I sit in a chair and lay the keg across my knees. I use my feet to raise the knees so that the keg is wobbled end to end. This is all the agitation that seems to be needed. Bubbles can be heard throughout the process until the end when it becomes increasingly difficult to shake the keg enough to produce bubbles. Sometimes the regulator will shut off at this point. Dan Listermann Check out our new E-tail site at http://www.listermann.com Take a look at the anti-telemarketer forum. It is my new hobby! Return to table of contents
Date: Wed, 22 Aug 2001 23:39:19 +1000 From: "Phil & Jill Yates" <yates at acenet.com.au> Subject: Is It Not So? I have always enjoyed simple mathematics and found them useful. If one produces say, 20 litres of wort with a specific gravity of 1050, and you are interested in diluting it to 25 litres (using additional water). To calculate what the SG will then be, is it not a simple calculation? Multiply the last two figures of the gravity (in this case 50) by 20 (to determine what the concentrated gravity would be if the water was evaporated to leave one concentrated litre) and divide this figure by 25 to determine what the gravity would be if you added water to make it a 25 litre wort. Seems obvious to me. But ask a Promash user if he understands this and all you get is a blank face. Steve Alexander, comments please. Cheers Phil Return to table of contents
Date: Wed, 22 Aug 2001 10:00:00 -0400 From: "Ed Dorn" <edorn at cvinet.com> Subject: Saranac Pilsner Clone First time post from a long-time lurker. Not many commercial beers tempt me regularly, but Saranac's Pilsner is a consistent exception. Saranac's label describes its Pilsner as a "light-bodied wheat beer, judiciously hopped with Tettnang and Cascade." IMHO, it's absolutely one of the finest pilsners that I've tasted. I'm wondering if any members of the collective can suggest an all-grain recipe that would come close to the original. I'm also wondering how Jeff Renner's CAP recipe compares to Saranac's Pilsner. Private replies perfectly OK. Thanks, Ed Dorn Return to table of contents
Date: Wed, 22 Aug 2001 09:54:51 -0600 From: "Joel Halpine" <jhalpine at esu4.org> Subject: 2 step mash I really don't know your format here, so forgive me if I do something uncouth. I am a pretty regular infusion mash all-grain brewer with the typical igloo cooler set-up. I am currently using a british pale 2-row grain that is very low in enzyme potential, but I can get a decent pale ale with adequate patience. I want to make a rye beer with 6.5 lbs pale, .5 lbs light crystal, and 2 lbs rye. I am afraid I will waste time and grains with an singel step infusion mash. I have never bothered with a protein rest, and I want to get some advice. First, will the results I am looking for require a 2 step mash? 2nd, are the water volumes accurate for said mash in the Joy of homebrewing. I have found the single step infusion mash water volumes recommended by Noonan (?-Brewing Lager Beer) to be more accurate. 3rd, the water volumes by Papazian for the 2nd infusion are for boiling at 200 F. I suppose I could remove the H20 at that temp, but I bet the sea level brewers (boiling at 212) out there have their notes amended for volumes at that temp. Was that clear enough? Joel Halpine Return to table of contents
Date: Wed, 22 Aug 2001 09:57:13 -0400 (EDT) From: Ed Jones <ejones at sdl.psych.wright.edu> Subject: Re: cooler conversion On Wed, 22 Aug 2001, Request Address Only - No Articles wrote: > I am converting a 5-gallon Gott cooler to a mash/lauter tun. > > I am having problems with leaking around the new fitting. > I found some simple plans on someone's web site, > but I cannot remember where. > *SNIP* > What have the rest of you done to solve this type of problem? > Can I just save myself some time and worry by > buying the cooler bulkhead fitting from Zymico? > Any other ideas? I have made my own cooler bulkhead fittings and bought Zymie's fittings. I am very satisfied with the quality of his stuff. I use his weld-b-gone and kewler bulkheads. I did have trouble with the o-rings sealing on the thin lip of my Igloo coolers. I solved this with the addition of a large rubber washer on the outside of the cooler. The weld-b-gone kettle bulkheads needed no such thing. On another topic, I hear Zymie is coming out with other nifty gadgets this fall. If that's true, I can't wait to see what that fellow comes up with next! - -- Ed Jones "When I was sufficiently recovered to be permitted to take nourishment, I felt the most extraordinary desire for a glass of Guinness...I am confident that it contributed more than anything else to my recovery." - written by a wounded officer after Battle of Waterloo, 1815 Return to table of contents
Date: Wed, 22 Aug 2001 12:54:46 -0400 From: "Gordon Strong" <strongg at earthlink.net> Subject: Competition Announcement: 6th Dayton Beerfest Entries are now being accepted for the 6th Dayton (Ohio) Beerfest. The competition will be held on September 15th; entries are due by September 8th. All details are on our web site: http://hbd.org/draft/daybeerfest.html. Quick summary: Easy online entry, no recipe, 2 bottles, $5, any type of bottles including draft packaging, enter sub-categories as often as you want (only top-scoring is eligible for prize in a single sub-category). All 1999 BJCP styles accepted including mead and cider. Nice wooden plaques for category winners. Gordon Strong Dayton Regional Amateur Fermentation Technologists strongg at earthlink.net Return to table of contents
Date: Wed, 22 Aug 2001 12:58:16 -0400 From: "Maciag, Tony" <Tony.Maciag at umassmed.edu> Subject: Hello - longtime reader, first-time poster: I am looking for information regarding procedures for brewing Stone Beer (you know, heat up rocks and dump them in the brewkettle, etc).. any direction that the HBD sages can point me will be greatly appreciated..... Tony Maciag Return to table of contents
Date: Wed, 22 Aug 2001 12:34:55 -0500 From: Dan.Stedman at PILLSBURY.COM Subject: Wyeast 1056 High Fermentation Temperature Hi all - anyone have any experience with how 1056 does at higher temperatures? I just brewed a batch of American Pale Ale on Sunday and it is up to 79 degrees inside the fermenter (isn't summer over yet?!). Will the beer be OK or really estery? Will the yeast be OK to repitch? I am planning on brewing again this weekend with the top-cropped yeast off of this ferment. I am just kicking myself because I have a spare fridge and temperature controller that I could have fired up but didn't. let me know what you think - Dan in Minnetonka Return to table of contents
Date: Wed, 22 Aug 2001 13:05:23 -0500 From: "Scott Basil" <sbasil at glasgow-ky.com> Subject: wyeast I have recently used three different wyeast products: German wheat, Irish ale, and Bohemian lager. These all came in the squeeze tube packaging. The wheat yeast did not do anything, and I had to use a standard ale yeast when I saw no activity in my starter. The irish ale yeast has been excelent. The Bohemian lager yeast has barely done any fermenting. I gave it 24 hours at room temp before the air lock even moved, and after 36 hours it was just barely producing bubbles. I went ahead and put it in the refridgerator at 40 degrees, and it lifted the air lock without sucking back, but then went back down. I have roused the yeast in all three of these batches, but only the irish ale has worked. I'm stumped. I have used the "smack packs" countless times without a hitch, but these new squeeze tubes seem to be of lower quality. Have others had this problem? Does wyeast still make smack packs? Return to table of contents
Date: Wed, 22 Aug 2001 14:21:31 -0400 (EDT) From: Ed Jones <ejones at sdl.psych.wright.edu> Subject: 2 RIMS questions I'm currently in the design phase of my very own RIMS system and I have three questions for you knowledgable RIMS users: 1. I use a 10 gallon Igloo cooler (round beverage cooler) for my mash tun. I'm thinking my Phill's Phalse bottom wont have enough open surface area for the recirculation. Can anyone recommend a good SS false bottom for my Igloo mash tun that works well in a RIMS system? I intend to use the 6144mm pump from movingbrews. 2. Will the POLYSULFONE quick disconnects from movingbrews.com melt if I use them on my kettle? I have a 1/2 ball valve screwed into the SS bulkhead on my converted keg. I would like to put a quick disconnect on the end of the ball valve but I'm afraid it will melt. Will it be ok or will I need to have some copper tubing extend a little beyond the ball valve to help dissapate some heat? 3. I've looked at the RIMS chamber and heating element offered by moving brews and it seems the way to go for me. Looking at the picture I see the end with the tee appears to have two 1/2 FPT reducers. I don't know what is on the other end. Where is the wort inlet and outlet fittings? Does the element screw into the end of the tee or the other end of the chamber? Thanks! - -- Ed Jones "When I was sufficiently recovered to be permitted to take nourishment, I felt the most extraordinary desire for a glass of Guinness...I am confident that it contributed more than anything else to my recovery." - written by a wounded officer after Battle of Waterloo, 1815 Return to table of contents
Date: Wed, 22 Aug 2001 12:43:18 -0700 (PDT) From: Beaverplt <beaverplt at yahoo.com> Subject: Beer fests With the recent posts about beer fests, I'm surprised that no one has said anything about the recent fest in Madison, WI on Aug 11. There were 102 different breweries each with 3-4 different beers or meads and a couple of wines thrown in. I was amazed at how organized this event was. They only sold 5,000 tickets so it was no problem getting to any of the booths to sample. They all did a 2 oz pour so it was no problem sampling about 60 beers. Did anyone else attend? ===== Jerry "Beaver" Pelt That's my story and I'm sticking to it Return to table of contents
Date: Wed, 22 Aug 2001 13:11:49 -0700 (PDT) From: David Radwin <dradwin at yahoo.com> Subject: re: Don't Do the Do (grain in compost) Be careful of attracting rodents. Earlier this year, I switched to all-grain brewing and put the spent grain (two 5 gallon batches' worth) plus the whole hops in the compost pile. A few weeks later, for the first time in three years of composting, I found a mouse family living in there, perhaps attracted by the grain. My new plan is to leave the grain in a tightly sealed five gallon bucket whose lid is studded with 1/4" holes for ventilation. This should allow bacteria and fungus in but no mice. If it works, I'll mix the semi-decomposed grain into my regular compost bin. David Radwin / dradwin at uclink.REMOVETHISPART.berkeley.edu > Glen writes re. compost thread: > > >The compost heap gets everything organic in it: grass clippings, weeds, > >leaves, hedge clippings, dead squirrels (I didn't do it), drowned moles, > dog >poop... > > In addition to keeping oils, fats, dairy products and meats out of your > compost to keep from attracting "unwanted elements", one should NEVER > compost pet feces--dog or cat. Their feces may harbor parasites > transferrable to humans that you don't want winding up in your Caesar salad. > > Happiness is a hot pile [of compost]. > > > Rick Foote > Compostin' an' Brewin' in > Murrayville, GA Return to table of contents
Date: Wed, 22 Aug 2001 16:47:09 -0500 From: "Kim" <kim at nconnect.net> Subject: Will be in Washington, DC in about a month. Any good brewpubs, micro's et al? Thanx. Kim Return to table of contents
Date: Thu, 23 Aug 2001 10:20:31 +0930 From: "Thomas D. Hamann" <tdhamann at senet.com.au> Subject: Big Brew 2001 CAP I dips me lid to Jeff as I drinks me CAP from BB 2001 (finally!) Thanks Jeff for inspiring us to make such a marvellous beer, now that Grumpy's has a microbrewery I'll see if I can twist their arm to do a 1200 litre batch!!! Thomas (ruelps) ps. Brad, must do a side by side comparo soon, any of yours left? ProMash Brewing Session Printout - -------------------------------- Brewing Date: Saturday May 05, 2001 Head Brewers: Thomas D. Hamann and Brad McMahon Asst Brewer: for Big Brew 2001 at Grumpys, Verdun South Australia www.grumpys.com.au Recipe: Your Father's Mustache 05-05-2001 ProMash Brewing Session - Recipe Details Printout - ------------------------------------------------- BJCP Style and Style Guidelines - ------------------------------- 01-C American Lager, Classic American Pilsner Min OG: 1.044 Max OG: 1.060 Min IBU: 25 Max IBU: 40 Min Clr: 6 Max Clr: 12 Color in EBC Recipe Specifics - ---------------- Batch Size (LTR): 23.00 Wort Size (LTR): 23.00 Total Grain (Kg): 5.89 Anticipated OG: 1.051 Plato: 12.6 Anticipated EBC: 6.1 Anticipated IBU: 28.4 Brewhouse Efficiency: 66 Wort Boil Time: 90 Minutes Actual OG: 1.051 Plato: 12.6 Actual FG: 1.011 Plato: 2.8 Alc by Weight: 4.10 by Volume: 5.24 From Measured Gravities. ADF: 77.6 RDF 64.5 Apparent & Real Degree of Fermentation. Actual Mash System Efficiency: 63 Anticipated Points From Mash: 50.84 Actual Points From Mash: 48.25 Grain/Extract/Sugar % Amount Name Origin Potential EBC - ----------------------------------------------------------------------------- 78.6 4.63 kg. Pale Malt S. Australia 292.3 3 21.4 1.26 kg. Polenta Australia 334.1 1 Potential represented as IOB- HWE ( L / kg ). Hops Amount Name Form Alpha IBU Boil Time - ----------------------------------------------------------------------------- 28.03 g. Saazer Pellet 4.30 18.0 First WH 10.03 g. Cluster Pellet 7.00 8.5 60 min. 15.00 g. Ultra Pellet 2.00 1.8 15 min. Yeast - ----- WYeast 2042 Danish Lager Mash Schedule - ------------- Total Grain Kg: 5.89 Grain Temp: 27 C Total Water QTS: 11.33 - Before Additional Infusions Total Water L: 10.72 - Before Additional Infusions Tun Thermal Mass: 0.30 Efficiency Specifics - -------------------- Recipe Efficiency Setting: 66 Recorded Actuals - Measurement Taken In Ferementer: Recorded Volume (L): 21.00 +Losses (L): 0.76 Total Volume (L): 21.76 Recorded OG: 1.051 Plato: 12.6 Actuals achieved were: Actual Points From Mash: 48.25 Actual Mash System Efficiency: 63 Fermentation Specifics - ---------------------- Pitched From: Starter Amount Pitched: 100 mL Lag Time: 12.00 hours Primary Fermenter: Plastic Primary Type: Closed Days In Primary: 32 Primary Temperature: 8 degrees C Secondary Fermenter: Plastic Secondary Type: Closed Days In Secondary: 58 Secondary Temperature: 4 degrees C Original Gravity: 1.051 SG 12.6 Plato Finishing Gravity: 1.011 SG 2.8 Plato Bottling/Kegging Specifics - -------------------------- Bottling Date: Friday August 03, 2001 Desired Carbonation Level: 2.50 Volumes CO2 Fermentation Temperature: 8 C Amount In Bottles: 20.50 Liters Days lagered: 58 Carbonation Method: Natural Priming Medium Used: Cane Sugar Amount of Priming Used: 122.74 g Amount of Liquid Added: 0.53 L Return to table of contents
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