HOMEBREW Digest #3723 Fri 31 August 2001

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  dddac disinfectant (JohanNico)" <JohanNico.Aikema at akzonobel.com>
  Re: cold room moisture (#3720) (Thomas Cizauskas)
  Hops in the bottle (Chad Clancy)
  3rd Annual Palmetto State Brewers Open ("H. Dowda")
  1961 Kelvinator ("Larry Maxwell")
  Kegging, new to ("Ray Daniels")
  re: Temperature controller + fridge == true love! (IndSys, SalemVA)" <Douglas.Moyer at indsys.ge.com>
  Electric vs. gas.../cutting sankes ("Stephen Alexander")
  Harry Potter's Butter Beer - Revealed (Phil Wilcox)
  Oakland Pubs ("D. Schultz")
  Water & Electricity-BAD ("Mike Maag")
  New To Kegging ("Charles R. Stewart")
  The Infamous Pumpkn Ale ... ("j f")
  RE: RANCO controller (Don Price)
  Inversion of Plato ("A.J. deLange")

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---------------------------------------------------------------------- Date: Thu, 30 Aug 2001 11:10:07 +0200 From: "Aikema, J.N. (JohanNico)" <JohanNico.Aikema at akzonobel.com> Subject: dddac disinfectant Hello, Does anybody know the exact composition of a disinfectant based upon didecyldimethylammoniumchloride? Together with phosphoric acid? Concentration(s)? And minimum contact time and, if possible, more details. Greetings from Holland (Europe), Hans Aikema http://www.hopbier.myweb.nl/ Return to table of contents
Date: Thu, 30 Aug 2001 03:44:39 -0700 (PDT) From: Thomas Cizauskas <cizauskas at yahoo.com> Subject: Re: cold room moisture (#3720) In regards to the mysterious moisture in the cold room (and acknowledging that ten different people will have ten differemt answers, I being one), it sounds as if the problem might be a rapid refrigeration cycle. The only time that condensate/humidity/moisture would collect on an evaporator coil is when the system is running. If the refrigeration cycle is too short, or if the system is improperly sized, moisture will remain within the cooler. Yours for good fermentables, Thomas Cizauskas Return to table of contents
Date: Thu, 30 Aug 2001 04:16:56 -0700 (PDT) From: Chad Clancy <chadclancy at yahoo.com> Subject: Hops in the bottle Len Safhay writes: <<Phil, as a dedicated "all-grain" man I wouldn't deign to drink malt extract. What I did was eat a pound of pale malt, a couple ounces of crystal, ate some hops, and drank a 1 quart starter of yeast. I then jumped up and down vigorously to aerate. >> Ok, I think I've got your procedure down but, um... How do you recirculate? Chad Return to table of contents
Date: Thu, 30 Aug 2001 05:02:28 -0700 (PDT) From: "H. Dowda" <hdowda at yahoo.com> Subject: 3rd Annual Palmetto State Brewers Open Seems like everyone wants to help the new brewer, which is appropriate and desirable for the craft's survival, but who wants to help the brewer with ten cases of beer in the closet? Look, no further. For the guys/gals with lots of stuff and a little cash, send the PSBO $30 for the first six and enter #7 to a gazillion for free. Paper and money must be received by OCTOBER 1 for discounted entries. Details: http://www.sagecat.com/teaser2001.htm This years open is shaping up well with some excellent awards promised. http://www.sagecat.com/donors.htm Judges are needed. Contact Gerald Jowers at: gdjowers at aol.com Return to table of contents
Date: Thu, 30 Aug 2001 08:17:07 -0400 From: "Larry Maxwell" <larrymax at bellsouth.net> Subject: 1961 Kelvinator Thomas down under asks about his geriatric 1961 Kelvinator. I apologize that I know nothing about a 1961 Kelvinator, but it does sound like a great name for a doppelbock to honor its passing (if it comes to that). Larry Return to table of contents
Date: Thu, 30 Aug 2001 07:34:10 -0500 From: "Ray Daniels" <raydan at ameritech.net> Subject: Kegging, new to Bob Fesmire, Madman Brewery, wrote: "I have finally had it with botteling and want to take the kegging plunge. Any help would be appreciated." You could do worse than picking up a copy of the September-October issue of Zymurgy, an 80-page special issue that covers most aspects of packaging for the homebrewer including the use of corny kegs, counterpressure fillers, party pigs, German mini-kegs and the home-production of real ale. If you don't have the issue available from any other source, you can call the tollfree number listed below. Ray Daniels Editor-in-Chief Zymurgy & The New Brewer Call Customer Service at 888-822-6273 to subscribe or order individual magazines. Don't Miss: Great American Beer Festival - Denver, CO - Sept 27-29 For more info see: www.beertown.org Return to table of contents
Date: Thu, 30 Aug 2001 09:24:04 -0400 From: "Moyer, Douglas (IndSys, SalemVA)" <Douglas.Moyer at indsys.ge.com> Subject: re: Temperature controller + fridge == true love! "John Zeller" <jwz_sd at hotmail.com> writes regarding putting the temperature controller's probe in the fermentor and setting the differential to 1 degree: "Setting the differential to 1 degree will shorten the life of your refrigerator compressor." Not so my man! Since the probe is in the fermentor, you have a large buffer from all of that liquid. Dan is trying to keep the wort/beer at a constant temp. With the probe in the liquid, the differential needs to be tight. John's statement that the probe should be in the air does mean that a low differential would be a bad thing. Brew on! Doug Moyer Salem, VA Star City Brewers Guild: http://hbd.org/starcity Return to table of contents
Date: Thu, 30 Aug 2001 10:06:44 -0400 From: "Stephen Alexander" <steve-alexander at att.net.nospam> Subject: Electric vs. gas.../cutting sankes Jeff Greenly asks .... >[..] home that is all-electric. [...] concerned about scorching, [...]. >Should I fab a ring to place under the pot [...] ? You may see greater localization of the heat transfer to the pot with contact to an electric heating element but gas flames aren't well disbursed either. If you used a standoff ring you may get such poor heat transfer that you'd never get a good boil. >Are there more elegant solutions that I should be considering? To minimize scorching you want to transfer heat to wort without creating localized "hot spots. The idea is to distribute the heat out laterally. High quality pots have thick bottoms made of good thermal conductors like aluminum and copper. These pots cost a lot, and are less than idea when it comes to mechanical strength and reactivity to acids. Stainless is a *very* poor thermal conductor, but has good mechanical and reactivity properties and SS pots can be had cheaply. A practical solution would be to get a conductive metal plate to place between a SS pot and heating element. If you can find your way to a shop that sells metal to fabricators and machine shops you should be able to pick up aluminum plate or sheet pretty cheap. Their prices aren't very good but http://www.midlandxpressmetals.com/ will give you a ballpark idea. 12" x 36" x 1/4th inch aluminum plate for $45. A local supplier should cut-off and charge you for just the amount you want so you're looking at under $15 for 1/4" plate. They'll probably make additional cuts for a trivial fee too. Get a plate about as big as the pot bottom. -S Return to table of contents
Date: Thu, 30 Aug 2001 10:22:27 -0400 From: Phil Wilcox <pjwilcox at cmsenergy.com> Subject: Harry Potter's Butter Beer - Revealed Back in December there was a thread on the origin of "Butter Beer" Though the original poster speculated on a high diacytel low gravity brittish ale, I did find an interesting passage in Chapter 13 of the 1736 London and Country Brewer. This chapter is titled "Of fermenting and working of beers and ales, and the pernicious practice of beating in the yeast detected. " Pg.83 The author has been rambling about the differences between various outlaying country brewing techniques. At this point he is referring to the people of Plymouth. "Their white ale is a clear wort made from pale malt, and fermented with what they call ripening, which is a composition, they fey, of the flower of malt, yeast and whites of eggs, a 'Nostrum' made and sold only by two or three in thise parts, but the wort is brewed and the ale vended by many of the publicans, which is drank while it is fermenting in Earthen Steens, in such a thick manner as resembles butter'd ale, and sold for twopence halfpenny the full quart. It is often prescribed by physicians to be drank by wet nurses for the encrease of their milk, and also as a prevalent medicine for the colick and gravel. But the Drover and Chatham people won't drink their butt-beer, unless it is aged, fine and strong." I find this to be as credible a source as one could hope to find, and it just goes to follow that the geography does play out well. As we all know that the Hogwarts Express leave's out eastbound out of London on track 49 3/4. Given the speed of trains the overnight journey puts them indeed on a track for Plymouth. I speculate the secret location of Hogwarts is somewhere in the Dartmoor National Park. Phil Wilcox Poison Frog Homebrewer Bumblefrog Meadmaker Leapingfrog Vintner Return to table of contents
Date: Thu, 30 Aug 2001 07:15:47 -0700 From: "D. Schultz" <d2schultz at qwest.net> Subject: Oakland Pubs Pacific Coast Brewery is right downtown and offers a large selection of craft beers. I can't say I liked all of their beers but I did find enough to make me want to come back. -Dan Return to table of contents
Date: Thu, 30 Aug 2001 10:22:23 -0400 From: "Mike Maag" <maagm at rica.net> Subject: Water & Electricity-BAD If you use an electric reciprocating saw to cut a water filled keg, be sure the saw is "double insulated" (it will be printed on the saw, or look for a square-in-a-square graphic) AND plug the saw into a Ground Fault Circuit Interrupter (GFCI), AND don't stand in a puddle, AND keep your hands dry. Safety redundancy is good. Mike Maag, Occupational Safety and Health Compliance Homebrewing in the Shenandoah Valley (Staunton, VA) Return to table of contents
Date: Thu, 30 Aug 2001 13:43:08 -0400 From: "Charles R. Stewart" <Charles at TheStewarts.com> Subject: New To Kegging Bob - Good decision! Once you start kegging, you'll wonder why you didn't do it earlier. I would say the two most important pieces of information would be to (1) keep everything very clean (lines, faucets, etc) to prevent foaming. Between kegs, I run a hot solution of PBW through the lines using a presurized keg, then hot water to rinse. And, (2) make sure your lines are long enough to prevent foaming. This will depend on temperature and amount of carbonization desired. I use 10 feet of 1/4 inch reinforced tubing per keg and it works well for me. If you have any questions as you go, please feel free to e-mail me directly. If you need any three gallon kegs (I use these for on top of the compressor shelf in my set-up), take a look at my web site (http://Charles.TheStewarts.com). As usual, I'll donate $2 per keg to the HBD server fund for any HBD'er who identifies themself as such (I think quite a few of you have forgotten to mention the HBD - if you've ordered from me in the past 60 days, could you send me an e-mail so I can make the appropriate contribution?). On Wed, 29 Aug 2001, Bob Fesmire (Ballsacius at aol.com) queried regarding kegging: >I have finally had it with botteling and want to take the kegging plunge. Any >help would be appreciated. Thanks in advance. Chip Stewart Gaithersburg, MD Charles at TheStewarts.com http://Charles.TheStewarts.com Pursuant to United States Code, Title 47, Chapter 5, Subchapter II, Section 227, any and all unsolicited commercial e-mail (spam) sent to this address is subject to a download and archival fee of US$500.00. The sending or forwarding of such e-mail constitutes acceptance of these terms. Return to table of contents
Date: Thu, 30 Aug 2001 19:32:14 +0000 From: "j f" <jffga at hotmail.com> Subject: The Infamous Pumpkn Ale ... I'm a glutton for punishment, but I'm gonna give this another shot. Can those who have brewed a few batches of this mystical concoction and who have refined their recipe to a point of perfection please respond ? Requirements for a 5 Gal (Mini Mash/Extract) Batch: 1). How large a pumpkin should I use. 2). For those who have never done a mini mash, please outline the details on the processing in relation to what then gets added to the 'boil'. I'm a little confused on what's required, sparging etc, and as to what gets added to break down the starch. 3). Can you provide the rest of "us" with your tried and true recipe ? Hope this provides a sound basis for yet another year's discussion thread on the infamous pumpkin ale brew ! Many Thks Again. Return to table of contents
Date: Thu, 30 Aug 2001 20:34:50 -0400 From: Don Price <dprice1 at tampabay.rr.com> Subject: RE: RANCO controller Bob says he loves his RANCO controller (Ranco #ETC-111000, Grainger #3ZP77) for his fridge. Can this same unit be used for controlling a basic RIMS system? Using one controller for both would make experimenting with RIMS pretty easy. What else besides the heating element/chamber and piping would be required for converting my 5-gallon Rubbermaid to a mini-RIMS? I already have the pump. Don Return to table of contents
Date: Fri, 31 Aug 2001 02:54:35 +0000 From: "A.J. deLange" <ajdel at mindspring.com> Subject: Inversion of Plato Drew asks how to convert Plato found from P = -616.989 + 1111.488*SG - 630.606*SG^2 + 136.10305*SG^3 back to SG. There are a couple of ways to skin this cat. This polynomial was obtained by doing a least squares fit to the ASBC tables using specific gravity as the independent variable. One can similarly do a fit to this same table using degrees Plato as the independent variable. The resulting third order polynomial is SG = 1.0000131 + 0.00386777*P + 1.27447E-5*P^2 + 6.34964E-8*P^3 and this formula can be used to go back to specific gravity. Note, however, that it is not an exact inverse of the forward polynomial, in other words, if you start with a particular specific gravity, convert to Plato using the first formula and then convert back using this formula you will find that the returned value differs slightly from the starting SG. If an exact inverse is required then solution of -P - 616.989 + 1111.488*SG - 630.606*SG^2 + 136.10305*SG^3 = 0 for SG is required. This can be obtained by the use of a programmed root finder, by add-in modules such as the Solver in Excel or via a closed form solution. The closed form solution is a little messy algebraically and thus hard to set out here but it really isn't too bad to code up. If details are wanted, drop me an e-mail. A.J. Return to table of contents
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