HOMEBREW Digest #3821 Mon 24 December 2001

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  Seasons Greetings! (Pat Babcock)
  smoke beer (ensmingr)
  New Years Recipe Recommendation ("Bob Hall")
  Re: StarSan and Counterflow chillers (Dean Fikar)
  Re: Club Yeast Banks ("Pete Calinski")
  reuse of minis ,a problem ("Joseph Marsh")
  Condensation Problem ("David Houseman")
  re: Mini-keg re-use ("Tidmarsh Major")
  Chattanooga HB club is forming... ("C.D. Pritchard")
  Ways to cool down the closet? ("Chad Gould")
  re: Mini-keg re-use (Pat Babcock)
  5 liter mini kegs with built-in taps ("Dan Listermann")
  Re: parts for running CO2 line into fridge? ("Mike")
  Keeping regular taps clean ("Mike")
  John A. Roe (JarBrew) (professorroe)
  Need to find brew shops and places to consume good brew in New Orleans. ("Tray Bourgoyne")
  New Zymurgy ("David Craft")
  Brewing Scene in Boulder CO ("Jeff Storm")
  Old Foghorn Clone Recipe - Request for Critique ("Charley Burns")

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---------------------------------------------------------------------- Date: Sun, 23 Dec 2001 16:27:39 -0500 (EST) From: Pat Babcock <pbabcock at hbd.org> Subject: Seasons Greetings! Seasons Greetings, Beerlings! Take me to your holiday ale... We at the HBD wish you all a safe, happy and blessed Christmas. Christmas Eve is a wonderful time to be with friends and family. It is also a time in which many of us find ourselves on the road in pursuit of time with those friends and family. Be safe when doing so. If you intend to drive, please cut back on the holiday cheer so that we find you back here poring over the HBD. Remember that the consequences of indiscretion with drinking and driving can be devastating - both to you and yours as well as to perfect strangers should you meet head-on in your travels. Lets also spare a few silent moments during our holiday celebrations to remember those that have perished this year through no fault of their own and, in particular, for those who they have left behind. This will be a very hard holiday season for many. If you know of someone who will be spending the holidays bereft of their loved ones, or simply someone sho will be alone, why not invite them by for a fine home brew and a few hours of your companionship? The rewards are unbelievable! - -- - 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 [18, 92.1] Rennerian "The monster's back, isn't it?" - Kim Babcock after I emerged from my yeast lab Saturday Return to table of contents
Date: Sat, 22 Dec 2001 01:52:57 -0500 From: ensmingr at twcny.rr.com Subject: smoke beer Been some discussion about smoked beer lately. I love 'em so thought I would chime in ... Fred Waltman, http://www.hbd.org/hbd/archive/3820.html#3820-13 , indicated that the smoke character "increases as the beer ages". Sorry, but I must disagree. Several lines of evidence as support: 1. I've brewed many smoked beers with Weyerman malt and with malt that I've smoked myself. In all cases, the smoke character decreases over time, with significant decline noticeable after 6 months. 2. The Schlenkerla beers that I've had in the U.S. are significantly less 'smoky' than those I've had in the Bamberg region, Erlangen to be exact. Schlenkerla doesn't date their bottles, but I must assume that the Erlangen beers were 'fresher'. An anecdote: several years ago, with a clean palate, I had a bottle of Aecht Schlenkerla Rauchbier at a Boston pub that had absolutely no smoke character. Not sure, but I assume it had been sitting in the pub's cooler for a long time. 3. In "Smoked Beers", by Daniels and Larson (great book, BTW) the authors indicate that the smokiness of the Alaskan smoked porter declines over time (see p. 87-88). Cheerio! Peter A. Ensminger Syracuse, NY Writer, Life Under the Sun: http://www.yale.edu/yup/lifesun Editor, ASP News: http://www.kumc.edu/POL/ASP_Home/Newslttr/asp178nl/asp_nl78.pdf Homebrewer: http://hbd.org/ensmingr Return to table of contents
Date: Sat, 22 Dec 2001 08:04:42 -0500 From: "Bob Hall" <rallenhall at hotmail.com> Subject: New Years Recipe Recommendation Fellow Brewers, My small group of hb'ers is considering a joint brew on the afternoon of Dec. 31. We've done the standard ales and lagers in the past, but would like to venture into something special ... aka. a barleywine, strong ale, imperial stout, etc. that could be opened and enjoyed on Dec. 31, 2002. We'd appreciate any suggestions on your favorite brews and recipes that might fit the 12 month window. Thanks in advance and best wishes to all for a Happy New Year from the Maumee Valley Brews Brothers. Bob Hall Napoleon, OH Return to table of contents
Date: Sat, 22 Dec 2001 07:45:14 -0800 From: Dean Fikar <dfikar at swbell.net> Subject: Re: StarSan and Counterflow chillers Stephen Johnson writes: > I use a pretty rigorous CIP (clean in place) set of procedures that > involves a 12-volt pump to recirculate hot water, then a caustic solution, > followed by warm water rinse, and wrap up with the StarSan rinse both > before and after using the chiller each time. > > Any thoughts from our resident chemists and/or metalurgists out there in > the HBD collective? > Steve, I'm not a metallurgist or a chemist (okay, I've got a B.A. in chemistry but that was 25 years and a few zillion beers ago and I don't remember any of it) but I'm not sure you need to do the Star San rinse. Myself, I recirculate warm PBW at the end of the brewing session for 10-15 minutes followed by a several-minute rinse with tap water from my garden hose while I'm cleaning up. PBW seems to be very rinseable and while I can't see the innards of my homemade copper CF chiller, I do break down the mag drive pump about once a year and the impeller and housing are always sparkling clean. I've been doing it this way for about 50 batches and am quite pleased with the process. This way, of course, all that is in contact with the copper between brews is plain old tap water, most of which drains out. BTW, I sanitize the chiller simply by recirculating 200+ degree wort through it at knockout for about 2 minutes prior to chilling. Cheers, Dean Fikar Fort Worth, TX Return to table of contents
Date: Sat, 22 Dec 2001 08:43:21 -0500 From: "Pete Calinski" <pcalinski at iname.com> Subject: Re: Club Yeast Banks I have been traveling and may have missed or glossed over part of the discussion on this topic so excuse me if the aspect I address here has been covered before. I think the problem the yeast company has is that when someone propagates yeast from their original, there is no way (short of having access to a full fledged yeast lab) that one can be sure it is the same strain. So, if it isn't the same strain but some mutation or contaminated version, the yeast company gets the blame. I can't find fault with them for being concerned when someone is passing around a yeast and saying it is company xxx's number yyy yeast. If it isn't the true strain that they developed and spend lots of time and money ensuring the purity of, their reputation is at stake. I don't know if they would have a problem if you said you have some yeast that is the xth generation that started with company xxx number yyy yeast. Just think what would happen if someone wrote a computer operating system that did everything that Windoze does. Could they sell it as Windoze? (Of course it would probably have less bugs than Windoze so they wouldn't want to use the same name.) Just my opinion. Sorry if this aspect was covered and I missed it. Pete Calinski East Amherst NY Near Buffalo NY *********************************************************** *My goal: * Go through life and never drink the same beer twice. * (As long as it doesn't mean I have to skip a beer.) *********************************************************** Return to table of contents
Date: Sat, 22 Dec 2001 11:44:22 -0500 From: "Joseph Marsh" <josephmarsh62 at hotmail.com> Subject: reuse of minis ,a problem I have had problems with sanitizing the dispence tap on these minis. Nice green fuzzzy mold growing when I pulled it out. I haven't taken one apart but as the green fuzzy was dry it was not in contact with the beer. The experimental brew was ok if not what I expected so I don't think it was infected. Sliding the tap in and out might introduce an infection though. Long and short of it is make sure you clean the outside too. Joe Return to table of contents
Date: Sat, 22 Dec 2001 11:46:54 -0500 From: "David Houseman" <housemanfam at earthlink.net> Subject: Condensation Problem I have a chest freezer with temperature control I use for primary fermentation of lagers and to keep kegs of ale handy. I just spent some time cleaning it out. There's a lot of rust and bulging around seams. Some spots of flecking paint and rust on the bottom as well. The problem seems to be condensation that forms in the freezer. When not opened for access the only point not sealed is the line where the temperature probe may prop the insulation around the top up just a bit in that area. When fermentation is active, some humid CO2 is filling the freezer and condensing on the sides for sure. Others must have had similar problems. How did anyone solve this? I'd like this freezer to last many more years; it's only 4 years old. David Houseman SE PA Return to table of contents
Date: Sat, 22 Dec 2001 11:33:19 -0600 From: "Tidmarsh Major" <tidmarsh at charter.net> Subject: re: Mini-keg re-use > I reuse them all the time. The bung in most > commercially-produced minis are a pain in the buttocks to > remove, usually requiring careful use of a knife, but the hole > is the same size as the Fass-Frisch minikegs, and the seals sold > for 5 liter minis fit (they're the same keg; it's just that > most commercial bungs use plastic reinforcement which latches > into the opening). I bought a couple of those Fass-Frisch "Beer Thanks for the reply. The kegs I've gotten recently are a bit different than the ones I used (& re-used) back when I hasd a mini-keg set up. These kegs have a built-in tap, so no need to punch a hole in the keg, and the bung is different. It doesn't have the push-through center piece to allow tapping with a Fass-Frisch or Phil's tap, and they aren't plastic reinforced,so they can be removed much more easily & non-destructively. They have a small, red plastic center piece that rotates to uncover a small hole through the side of the bung to allow air to enter the keg for gravity draining through the built in tap at the bottom of the keg. It is these bungs that I'm interested in re-using (& thereby avoiding the purchase of an air pump). Regards, Tidmarsh Major Birmingham, Ala. Return to table of contents
Date: Sat, 22 Dec 2001 12:53:47 From: "C.D. Pritchard" <cdp at chattanooga.net> Subject: Chattanooga HB club is forming... A homebrewing club is being formed in choo-choo town. All homebrewers in the vicinity of Chattanooga are encouraged to attend the first meeting on Saturday, 1/26/02 at the Beverage Barn off of Hixson Pike at 1 P.M. A map and additional info is available at http://barleymob.freeservers.com/ or via email at: barleymob at usa.com. Happy holidays to all! c.d. pritchard cdp at chattanooga.net http://hbd.org/cdp/ http://chattanooga.net/~cdp/ Return to table of contents
Date: Sat, 22 Dec 2001 12:59:49 -0500 From: "Chad Gould" <cgould11 at tampabay.rr.com> Subject: Ways to cool down the closet? Here's a question since I'm just starting down this path -- Ales from what I gather typically like to be brewed at around 60-70 degrees. At this time of the year, 70 degrees in the house is not a problem; however, in the summer, cooling down the house 5 degrees sounds expensive (not to mention a bit chilly for wandering around the house). I'm wondering what, if any, methods have people used in the past to get their brew about 5 degrees cooler, so that ales brew better? Return to table of contents
Date: Sat, 22 Dec 2001 16:32:20 -0500 (EST) From: Pat Babcock <pbabcock at hbd.org> Subject: re: Mini-keg re-use Greetings, Beerlings! Take me to your lager... Tidmarsh provides a more complete description of the kegs he has come into possession of... They're the same as the five liter kegs - just a different plug, and the retractable faucet. My neighbor gave me several. In any case, more the better - I've re-used them as well. Soak the bung in Iodophor just as you would any other. I also like to open and close the vent in an iodophor solution to ensure the surface of the vent cover is sanitized as well. Best bet remains filling through a CP rig from a five gallon keg, though. I'm not sure how confident I'd be of the tap under the pressure of an over-primed batch. Good call on the use for real ales - hadn't considered that. I've always just used them as single-use party kegs (ie, the contents are guaranteed to be drained at one event). - -- - 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 [18, 92.1] Rennerian "The monster's back, isn't it?" - Kim Babcock after I emerged from my yeast lab Saturday Return to table of contents
Date: Sat, 22 Dec 2001 17:49:30 -0500 From: "Dan Listermann" <dan at listermann.com> Subject: 5 liter mini kegs with built-in taps "TED MAJOR" <tidmarsh at charter.net> mentions using these to dispense real ale. They would be fine, but the vent / bung is not meant to be reused so it can suffer during extraction and might be an insertion problem. We produce "Phil's Relieph Bung" which is a homebrew mini keg bung that has been modified with a relief valve built into it. Phil's Relieph Bung could be used to vent these kegs while preserving some carbonation. When the tap no longer pours due to a vacuum, one would simply pick up the screw head of the valve to vent the head space. Any carbonation that builds up between servings would be retained by the valve allowing the beer to stay fresh a bit longer than it would if it just sat there and degassed. We are also introducing "Phil's Mini Keg Gasser" for these kegs. It is a device that delivers CO2 to the top of the kegs to maintain pressure and freshness. It uses the same 12g CO2 cartridges and dispenser that the Philtap uses. Drop me a line if anyone has any questions. Dan Listermann Check out our 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: Sun, 23 Dec 2001 00:46:46 -0500 From: "Mike" <brewski at inet99.net> Subject: Re: parts for running CO2 line into fridge? I agree with Jens. When I started out kegging I keep the keg and regulator inside the refrigerator and occasionally the regulator had condensation on it. I didn't like that at all. And with the keg inside 5 kegs will fit in there. With it outside 6 kegs will fit in there. I just drilled a hole in the side of the fridge big enough for the plastic hose to go through and sealed it, and the burrs, with a rag. Its nice to have shutoff valve for when the CO2 tank is being changed. Also I have a tee and a disconnect on the outside this way I can close the valve going into the fridge, hook-up a newly filled keg, put about 30 lbs. on the line and force carbonate the beer while I'm cleaning up. Every once in a while I'll give the keg a good shake. By the time I'm done cleaning up the beer is fairly well carbonated. Then the pressure is turned down and into the fridge she goes. Mike Return to table of contents
Date: Sun, 23 Dec 2001 00:56:34 -0500 From: "Mike" <brewski at inet99.net> Subject: Keeping regular taps clean At a recent party some members of the HB club got talking about the taps on the outside of the fridge vs. the picnic tap inside. The outside, metal, taps are nice, nice during a party, but on a day to day bases, if they are not used enough the get nasty up inside and need to be taken apart and cleaned quite often. One of the folks said he keep a spray bottle with Star-San in it handy and on shoots a shot in the spigot each time he draws a brew. How do you keep those outside faucets nice and clean? I'm still using the picnic taps. Mike Return to table of contents
Date: Sun, 23 Dec 2001 10:08:23 -0500 From: professorroe at cs.com Subject: John A. Roe (JarBrew) At 02:15 this morning, December 23rd 2001 John A. Roe, my father, passed away at his home in Michigan. He was an avid brewer for 30 years and had focused on CAP for the past several years getting much help and enjoyment from this group, especially from Mr. Jeff Renner. My father was an engineer and has left me with 30 years of meticulous records, observations, data and equipment with which to enjoy this hobby myself. It is something to remember and be with him by. Thank you all, John Roe Return to table of contents
Date: Sun, 23 Dec 2001 10:25:18 -0600 From: "Tray Bourgoyne" <tray at netdoor.com> Subject: Need to find brew shops and places to consume good brew in New Orleans. I posted this once before not to long ago. My HD cratered and I lost everyone's suggestions! I am going to New Orleans very soon and am looking for places to get good beer and beer making supplies in New Orleans. Someone made a very good rundown of places to go for good beer. Any and all info greatly appreciated! Thanks, Tray Bourgoyne Raymond, MS Return to table of contents
Date: Sun, 23 Dec 2001 11:10:59 -0600 From: "David Craft" <David-Craft at craftinsurance.com> Subject: New Zymurgy Congratulations to Ray Daniels and his staff for the latest Zymurgy, January 2002. From beginning to end it is the best I have ever read. I can imagine how hard it is to keep the topic fresh. I know there is alot to write about, but beer only goes so far! I am impressed with the Solera article by Jeff Renner. This might be a good project for a brew club, as different people could add different beers at different times. I don't have a cellar or a dedicated space that I keep at 55 degrees. We'll talk about it here in Greensboro, NC! I have some Barleywine that I was not particularly impressed with I could add. Question for Jeff or anyone else, does oxidation play a big part in the process? I assume if you have Acerbacter working, you have some oxidation somewhere along the way. What keeps this from turning to Vinegar? Again, a great article and magazine. If you are not a member of the AHA, you should be! David B. Craft Battleground Brewers Homebrew Club Crow Hill Brewery and Meadery Greensboro, NC Return to table of contents
Date: Sun, 23 Dec 2001 17:19:24 -0800 From: "Jeff Storm" <stormyjeff at lycos.com> Subject: Brewing Scene in Boulder CO I am moving to Louisville, CO in January. I am wondering if someone could provide me with some info on the brew scene in the Boulder/Louisville area. I am looking for any good homebrew shops, a place to get me Co2 tank filled since I keg almost all my beer and a good place to buy grain in bulk (50 lb bags). Out here in the San Jose CA area I pay about $17-25 for 50 lb bags of grain from a distributor that sells to the public. Any help on the homebrewing scene is greatly appreciated. Person emails are welcome to this address. Thanks, Jeff Storm - -- Click here for your very own create-a-date adventure from MatchMaker Go to http://ecard.matchmaker.com/dating.html Return to table of contents
Date: Sun, 23 Dec 2001 19:25:15 -0800 From: "Charley Burns" <CharleyBurns at sbcglobal.net> Subject: Old Foghorn Clone Recipe - Request for Critique Its been almost 3 years since my last barleywine brew and I'd really like to try cloning old foghorn. Michael Jackson says that its Pale and Crystal along with Cascade at about 1.100 OG. Any comments on the following recipe would be welcomed: 22 lbs HB Pale Ale 3 lbs HB Crystal 20 Mash 155F 1 hour 2 oz N Brewer 6.5% 60 min 2 oz Cascade 7.0% 30 min 2 0z Cascase 7.0% 2 min 2 oz Cascade 7.0% dry (3-4 weeks) 90 min boil Wyeast 2112 - remains of steam brew Return to table of contents
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