HOMEBREW Digest #3744 Tue 25 September 2001

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  Mini Kegs and Bulk CO2 ("Daniel Ippolito")
  CO2, Old malt extract, and Brewing in Microgravity... ("Greenly, Jeff")
  Conditioning ("John Herman")
  RE:Competition details (Jay\) Reeves" <jay666 at bellsouth.net>
  carboy magnifying glass (carlos benitez)
  Rogues Gallery (Pat Babcock)
  DeKoninck Recipe ("Tomusiak, Mark")
  Re: Beer in Utah (BillPierce)
  Freshops (JGORMAN)
  New Castle clone (IndSys, SalemVA)" <Douglas.Moyer at indsys.ge.com>
  Rust in Pop tank (Phil Wilcox)
  Motor Speed Control!!! ("Mike Pensinger")

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---------------------------------------------------------------------- Date: Mon, 24 Sep 2001 00:49:41 -0400 From: "Daniel Ippolito" <DCippy at beer.com> Subject: Mini Kegs and Bulk CO2 A long while back, I made the decision to move to kegging but didn't have the resources to move to a five gallon system. So, I went with mini kegs and thus far am pleased with the results. However, the darn taps for the things are $50+ each and I'd love to be able dispense more than one keg at a time. My Question: Is there a way to hook several of these things to a CO2 tank? I'm not technically inclined. . .The simpler, the better but I'm not against drilling some extra holes if I have to. My switch to 5 gallon kegs is inevitable, but I still don't have the funds. I can swing the tank and regulator, though. Thanks, Dan Beer Mail, brought to you by your friends at beer.com. Return to table of contents
Date: Mon, 24 Sep 2001 03:14:52 -0400 From: "Greenly, Jeff" <greenlyj at rcbhsc.wvu.edu> Subject: CO2, Old malt extract, and Brewing in Microgravity... On a couple of topics... A) I noted with interest the thread concerning CO2 "purity," and decided to ask a qualified friend of mine. He told me that the purest form of bottled CO2 gas is used for welding (!) and that CO2 slated for food service use can contain 2-3% impurities by volume. I would have thought the reverse would be true, but he told me that the CO2 in welding is used for a specific process, and the welds would be dramatically weakened with the addition of O2 or some of the other gases that can be present in food-grade CO2. Go figure... B) A while back, I was experiencing some difficulty with off-flavors in my beer, especially a sherry or cidery finish. My theory is that I may have been brewing with old liquid extract. I haven't been able to put this to the test as my time has not been my own due to the recent crisis. (I work at a hospital near the Shanksville site, and we've been on alert for some time) The store that I buy my supplies from is not a homebrew shop; rather it is a gourmet food store, with a little back corner that has some cans and bags of malt, some carboys and like that. Recently, I went in to buy some yeast, and I asked the person behind the counter how often the stock was rotated. I was told that it hadn't been found necessary to do so, that the malt was canned and kept just fine on the shelf. I checked the dates stamped on some of the cans; at least I think that they were dates. If they were, the malt was 4-6 years old in some cases. I am going to mail-order some ingredients and make a batch that I know I can be consistent with, and see what happens. C) Carlos sent in an interesting message concerning brewing and carbonation in microgravity. Makes me wonder whether the shape of the fermentation vessel would have any effect on the fermentation process in null-G...Any thoughts, Mr. Alexander? <JK> 8-D Completely off-topic, but I am the son of a retired NASA engineer, who was involved in the Gemini, Apollo, Apollo/Soyuz, Skylab and STS programs in astronaut training and QA. He likes to tell stories about some of the cosmonauts that he trained during the Apollo/Soyuz and later, the Shuttle flights. It seems that during joint mission training, the Russians would bring their own food supplies, as they found American issue food to be fairly unpalatable. They would often have tubes that were labeled borscht or whatever, but inside would be fine vodka that would often get passed around in comradely good fellowship. This, of course, NEVER went on during the flight, although during Apollo/Soyuz, the story goes that one of the cosmonauts brought out a couple of the now-familiar tubes and handed them to Vance Brand and Deke Slayton, who both promptly got a mouthful of borscht. Mmmmm Mmmmm Good... Jeff Return to table of contents
Date: Mon, 24 Sep 2001 06:21:18 -0400 From: "John Herman" <jherman5 at nyc.rr.com> Subject: Conditioning I'm looking for info on how long beer should be conditioned. For a regular ale ( maximum gravity of 1.060 ) I have my ale in the secondary for 2 weeks and in the bottle for 3 to 4 weeks. This works, but what about stronger beers? Are there tables? I'm planning on making a 1.080 gravity winter warmer and want to figure my timing. Any thoughts? Peace to all in this time of sadness. John Herman jherman5 at nyc.rr.com Return to table of contents
Date: Mon, 24 Sep 2001 06:14:25 -0500 From: "James \(Jay\) Reeves" <jay666 at bellsouth.net> Subject: RE:Competition details > From: David Harsh <dharsh at fuse.net> > Subject: Competition details / Certified CO2 / Beer and Sweat 01 and 02 > > Len Safhay <cloozoe at optonline.net> asks: > > > Are the bottle > > labels left on during the judging? If so, an obvious flaw is evident. > > It would be, but they are not. Bottle labels are only there for the > organizers to keep track of the bottles until they are numbered and > labelled with the competition ID code. Note that the guidelines That's been the case for every competition I've judged in, with the exception of one, and I would like to hear some thoughts on this competitions practice. The bottle tags are left on the bottles during competition, however the judges do not see the bottle, but the stewards do. The stewards decant the beer in the glass and bring this to the judging table. Problems I see with this is, 1) volatiles can dissipate quite rapidly, possibly before the sample makes it to the judging table, 2) even though the steward is shown how to decant the beer, they may not (and usually didn't) take the finesse needed for lively beers or heavily sedimented beers, or the care to get a proper head, 3) the steward does see the brewer/club name of the entry, which means there's a possibility for bias in handling before arriving at the judging table. The only reason I have heard for this practice is that the bottle is not judged. -Jay Reeves Huntsville, AL Return to table of contents
Date: Mon, 24 Sep 2001 06:13:31 -0700 (PDT) From: carlos benitez <greenmonsterbrewing at yahoo.com> Subject: carboy magnifying glass Jim Dunlap posted:When I looked down there was smoke coming from the ground and the grass was smoldering. Apparantly the sun was shining thru a 14 gallon carboy that was out of its plastic carrier, filled with bleech water. Don't be so sure that this won't happen wiith regular carboys (straight sided ones) - I had one melt right through the plastic milk crate it was in ! - same situation - sunny day, carboy was filled with cleaning solution and bada bing -ooey gooey milk crate on the porch. ===== BIBIDI ! Brew It Bottle It Drink It Carlos Benitez - Green Monster Brewing Bainbridge, PA, U.S.A. Return to table of contents
Date: Mon, 24 Sep 2001 09:21:06 -0400 (EDT) From: Pat Babcock <pbabcock at hbd.org> Subject: Rogues Gallery Greetings, Beerlings! Take me through your lager... Heh! Just took a "stroll" through the "rogues gallery" on the HBD site. It really brought a smile on (Nice photo, Bob :^). I thought I'd pop a note to the Digest to remind y'all that there is the means to introduce yourselves to your online acquaintances here. Go to http:\\hbd.org and select "User Bios" from the left-hand menu. Sure would like to meet you :^) - -- - God bless America! 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: Mon, 24 Sep 2001 07:52:56 -0700 From: "Tomusiak, Mark" <tomusiak at amgen.com> Subject: DeKoninck Recipe Greetings all...I received quite a few e-mails from folks interested in my DeKoninck recipe, so I thought I would go ahead and post it. The basic inspiration for the grist came from Wheeler and Protz's "Brew Classic European Beers at Home", but as I indicated in my earlier post, I think the most critical part is the yeast selection and the fermentation regime. Ingredients for 5.5 gallons (75% efficiency assumed): 6 lb DWC Pilsner Malt 3 lb Weyermann Vienna Malt 0.5 lb DWC Biscuit Malt 2 oz DWC Chocolate (for color - any chocolate would do) 0.6 oz Saaz, 2.9 alpha, FWH 1.7 oz Saaz, 2.9 alpha, 60 min 0.8 oz Saaz, 2.9 alpha, 20 min Wyeast 1388 Belgian Strong Ale (use a starter) Target gravity 1.048, 28 IBU Mash at 135 F for 15', 152 F for 60' Primary fermentation at 70 F for 1 to 2 weeks, lager at less than 40 F for 4 weeks, bottle or keg (preferably keg). I like the flavor that the biscuit malt provides, but I might be tempted to cut it back a little bit. I don't think the first wort hopping is essential, you could just add some aroma hops at the end of boil instead (provide you still target 28 IBU). Cheers, Mark Tomusiak Boulder, Colorado Return to table of contents
Date: Mon, 24 Sep 2001 14:23:45 EDT From: BillPierce at aol.com Subject: Re: Beer in Utah In HBD #3743 Todd Bissell asks about beer in Utah. I recently spent five months living in Salt Lake City and can comment on that subject. Utah is not quite the beer desert some people might think, although there are a number of quirks unique to the Beehive State. Approximately 90 percent of Utah residents are nominally Mormon, although the percentage varies from less than 50 percent in Salt Lake City to 99 percent in some other areas of the state. The Church of Jesus Christ of Latter Day Saints (LDS) does not condone the consumption of alcohol, and devout Mormons do not drink. Not all Mormons adhere to the LDS prescription, however, and some are known to indulge occasionally. A popular joke asks why if you invite one Mormon to go fishing you should also invite another. The answer is that if one of them sneaks one of your beers the other will tell the bishop. Beer is available at supermarkets but it is limited to 3.2 percent alcohol by volume or 4.0 percent by weight. That includes all of the usual megabeers as well as a number of microbrews that are brewed in the state or otherwise meet the alcohol limitations. There is no beer sold in stores on Sundays but some bars are open. There are quite a few private clubs that require a monthly membership in order to drink. This includes any establishment that has live entertainment. Stronger beers are available at the state liquor stores, although the selection is limited. Not all state liquor stores carry the same selection. In greater Salt Lake City there are designated "wine stores" that have a somewhat larger variety, including a few Belgians, for example. Prices for beer at supermarkets are in line with other states, but prices at the state liquor stores are high, where beer is sold by the bottle and a microbrew or import can be $2 a bottle. There are quite a few Utah brewpubs and a number of microbreweries. Outside of Salt Lake City/Park City/Ogden, however, there are only two brewpubs, both in Moab. Brewpubs and micros are allowed to brew and sell only lower alcohol (3.2 percent ABV) beer, with the exception of a (quite decent IMHO) barley wine from Uinta Brewing that is available only at the state liquor stores. In my opinion several of the Salt Lake City pubs and a couple of the micros brew very drinkable beer. There are some tricks to brewing lower alcohol beers with adequate flavor and body, and the brewers (I worked as one) are rather adept at using them to good effect. Obviously not all styles can be brewed, but the alcohol limitation is not always as big a problem as someone from out of state might think. Homebrewing is not officially legal in Utah, but it is not expressly forbidden and a rather flourishing homebrew community exists. There are two homebrew shops in Salt Lake City that have a good selection and do a good business, and a couple of homebrew clubs. There are no formal homebrew competitions, as the state has issued an opinion that they would be illegal. The 2002 Winter Olympics, which will be held in February and March, have created some unique issues, which the state has not been overly flexible in addressing. All strong beer served at private functions must be purchased from the state liquor distribution system, which has led to a number of corporations ordering and arranging to have imports not normally found in Utah available for their receptions and other parties. Your friend will find himself in a distinct minority in Vernal, which lies squarely in the part of the state where Mormons predominate. But he will not find himself quite alone. The nearest brewpub is a couple of hours away in Park City, and he can drive a little more than an hour to Colorado to buy strong beer. If he homebrews he may find himself quite a popular guy among those who do drink. Bill Pierce Cellar Door Homebrewery Now in Highwood, IL Return to table of contents
Date: Mon, 24 Sep 2001 15:26:00 -0400 From: JGORMAN at steelcase.com Subject: Freshops Freshops has no more Rhizomes this year. Does anyone have another source for hop bines? Jason Gorman Leap Resident Engineer Phone: 616-554-2519 Fax: 616-247-3355 Return to table of contents
Date: Mon, 24 Sep 2001 15:47:39 -0400 From: "Moyer, Douglas (IndSys, SalemVA)" <Douglas.Moyer at indsys.ge.com> Subject: New Castle clone Brewers, This weekend I have the opportunity to try to sucker a friend into homebrewing. For his first batch, he would like to make "something like Newcastle Brown Ale but slightly less bitter". This will basically be a demo brew, on my equipment, with him getting the results. Accordingly, I would prefer an all-grain recipe. I don't think I'll have time betwixt then and now to run out and purchase "Clonebrews", so can someone please share a recipe that has been successful??? Brew on! Doug Moyer Salem, VA Star City Brewers Guild: http://hbd.org/starcity Return to table of contents
Date: Mon, 24 Sep 2001 16:56:51 -0400 From: Phil Wilcox <pjwilcox at cmsenergy.com> Subject: Rust in Pop tank Hi All, I just got a new used pop tank. Unfortunately for me it seems to be shot. From the outside it looked like it had a leak on the liquid fitting, but it did seal and was pressurized. Upon closer inspection it looked like rust. It was rust. How do you rust a Stainless Steel keg? I don't know... The outside cleaned up pretty easily. But the inside of the keg is a different story. the liquid fitting is very corroded. I couln't get the poppet out without damaging it. the long dip tube was rusted on the top and bottom, which were easy enough to clean up with severe elbow grease and a scotchbrite pad. The inside however, looks like hell. I don't think I would ever want to use it, on beer anyway. The inside bottom of the keg, all the way up to the weld line has rust lines all over it, like 2 inches of rusty water got evaporated from the keg. I tried Hot One-step in high concentration. Nothing. I tried Oven-cleaner. Nothing. Should I bother with a hot PBW wash? I thought I would hook both fittings with long dip tubes and from there up to my kettle recirc loop and fire up the brewery with boiling pbw for an hour or so... Or should I take it to the nearest brewery hand have them give it a good caustic wash followed by an acid wash? Or lastly find a 24" extension for my Stainless Wire brush Drill attachement I use to clean scorch marks from scotch ales... What say ye? Phil Wilcox poison frog homebrewery Jackson, Mi Return to table of contents
Date: Mon, 24 Sep 2001 17:41:08 -0700 From: "Mike Pensinger" <beermkr at bellatlantic.net> Subject: Motor Speed Control!!! Well I just wanted to let the collective know that I made a batch of American Pale Ale yesterday and tested my Pulse Width Modulator SSR controlled pump. It worked like a champ! All I have to do now is build the heater chamber and the HERMS will be converted to a RIMS. I havent posted any pictures of the new controller but will soo so check back. I also wanted to thank c.d. pritchard publically for his help in ironing out my problem. I got the schematic for the PWM from his OUTSTANDING web site. Next on the agenda... RIMS chamber built around a heater pad instead of an element. Beers! Mike Pensinger beermkr at bellatlantic.net http://members.bellatlantic.net/~beermkr Return to table of contents
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