HOMEBREW Digest #3926 Sat 27 April 2002

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  Hot Break Removal (widmayer)
  AHA Elections ("Mark Tumarkin")
  1999 NPR discussion of Brewing (Darrell_Leavitt/SUNY)
  Beer Line Cleaning (Cristina Collier)
  Re: Hyde Park beer... (Jeff Renner)
  Re: flaked oats /rye/wheat (Jeff Renner)
  re:Infrared, visible light, and beer (Jim Adwell)
  Stockwood Ren Faire and Brew-Ha-Ha (Ross Cohn)
  Steinlager ("James Sploonta")
  Fw: Brew Clubs Near Manassas VA ("Lynda Ose")
  interesting lectures (Alan Meeker)
  famous HBDer (Jeff Renner)
  Mangos ("Ross Potter")
  re: Diacetyl ("David Houseman")
  Re:  Hello Again!! ("Snyder, Mark")
  Mango Lambic/oxidisation (craftbrewer)

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---------------------------------------------------------------------- Date: Fri, 26 Apr 2002 01:25:27 -0400 From: widmayer at chartermi.net Subject: Hot Break Removal I hope this isn't too basic a question, but it's been on my mind and I'm sure there will be good advice out there. I use a false bottom in my brew kettle and a ball valve spigot that pulls from a drain beneath it and tend to use whole hops. I have not been doing anything special to remove trub other than draining through the hop bed after cooling the wort using my immersion chiller. (I don't really wait around for it to settle much once it's been cooled either. Maybe I should?) I see a lot of gunk on and in the hops after I drain into the primary, but I still get a good bottom layer of trub in the carboy before fermentation starts and lots of big chunks of stuff floating around in the primary during fermentation. My question is, are there additional steps I should take to remove more of the solids from the wort during or before the drain into the primary fermenter? Is the appearance of flakes and chunks in the fermenting wort a sign that too much "hot break" material is getting through? I'm pretty happy with the results I've been getting, but am always willing to try to make it just a little bit better if the extra effort is worth it. Warren Widmayer Chelsea, Michigan (slightly off center) Return to table of contents
Date: Fri, 26 Apr 2002 07:18:53 -0400 From: "Mark Tumarkin" <mark_t at ix.netcom.com> Subject: AHA Elections Hey y'all, I've been meaning to write this post since last week, but I've been slammed at my new job. Anyhow, seeing Jeff's BoA post this morning got me started. A few folks have written that they are unhappy with the recently announced increase in AHA membership, some saying they won't renew because of the increase. There have also been posts from the other side stating that AHA membership is worth the cost and more. Some have said that Zymurgy alone is worth the price. Even if you don't value the rest of the AHA benefits, programs, events, etc; I think most people see that Ray's doing an incredible job with Zymurgy and that it's worth the price of membership by itself (and more). But there's a lot more to the AHA than Zymurgy, and many of us (on the BoA and off) are working to make it even better. The improved Zymurgy is only part of the picture, as is the new pub discount program. There's more coming in the pipeline. We knew there would be some discontent about the price increase, hey some of us on the Board weren't happy about it or convinced that it was the right way to go. But it's necessary and it's a done deal. Bottom line, we are continuing to work to increase value of membership and the quality and responsiveness of the AHA overall. Which brings me back to Jeff and the BoA elections. His statement 'vote often, vote early' echoed mine last year. Though facetiously stated, it's a really important point and one close to my heart. The AHA has gone through a lot of changes, it's moving in directions we like to see....but to continue this process in making it the organization we'd like it to be, we all need to work together. One big part of that is voting... that was one of the major points in my candidate statement last year. I think that the HBD was a big factor in my election, and for that I thank you all. There's a new openness in the AHA, and a desire to make the organization more member driven. Despite that, the past voting levels in the Board elections have been pitifully low. However, they are increasing with each year, and that's really good. Let's all vote this year. I'd even suggest that some of you who aren't members should join up just to vote :>) Seriously, we have a great group of candidates this year. I think they all want to work to improve the AHA for the entire homebrewing brewing community. It's hard to decide among them, but then you couldn't go wrong with any of them. There are a good number of candidates who are members of the HBD community. That's not a surprise or a coincidence. I'm not announcing who I'm voting for, or telling you who to vote for - but I will say that members of this community feature pretty heavily on my ballot! So please, go to the website, look at the candidate statements, and vote. http://www.beertown.org/AHA/ballot.htm thanks, Mark Tumarkin AHA BoA Gainesville, FL by the way, Gville continues to make contributions to beer culture in many ways http://www.napa.ufl.edu/2002news/bottlebot.htm Return to table of contents
Date: Fri, 26 Apr 2002 08:24:11 -0400 From: Darrell_Leavitt/SUNY%SUNY at esc.edu Subject: 1999 NPR discussion of Brewing This NPR article was sent to you by Darrell Leavitt (leavitdg at plattsburgh.edu) with the following message: An interesting discussion of brewing from NPR (1999) The article title is "NPR : Talk of the Nation for Friday, August 27, 1999: The Science of Brewing Beer" and can be found at http:// search1.npr.org/opt/collections/torched/totn/ data_totn/seg_57732.htm (sorry I had to break it up to post) ..Darrell Return to table of contents
Date: Fri, 26 Apr 2002 05:53:28 -0700 (PDT) From: Cristina Collier <redusc at yahoo.com> Subject: Beer Line Cleaning I agree a thorough cleaning of beer lines is in order periodically, but I thought I would share my normal cleaning routine. When a keg runs out, I soak it overnight in a PBS solution or equivalent. The next day I pressurize the keg and run several pitchers of the PBS solution through the beer lines and taps. I let the PBS sit in the beer lines overnight - usually several days, because I am carbonating a new keg in the mean time. When I am ready to tap the new keg, I fill a pitcher with iodophor and sanitize a new beer fitting in that pitcher. I place the pitcher on top of my fridge, above the taps. I cut the old beer fitting off the beer line and place the end of the beer line in the pitcher. I then open the tap and a siphon is created because the beer line was full of PBS and it is now siphoning the iodphor through the line and tap. I run about half the pitcher and then let it sit in the lines for ~10 minutes. I then run the rest of the pitcher out leaving my sanitized fitting in the empty pitcher. I assemble the fitting and attach it to the beer line and I am done. I do this several times before breaking everything down for a good cleaning> I do a thorough cleaning like Paul describes, when the lines are obviously dirty (usually following a Belgian or other funky beer) or when my beer line hose get so short from all the cutting, that it needs to be replaced. Chris Atlanta Return to table of contents
Date: Fri, 26 Apr 2002 09:39:50 -0400 From: Jeff Renner <JeffRenner at comcast.net> Subject: Re: Hyde Park beer... Sonny Baca <baca2000 at zianet.com> wrote: >I recently came across an old wooden beer crate. It has: Hyde Park Lager >Beer on the side. Also: Seldom Equalled-Never Excelled, Hyde Park >Breweries Association, Inc. St. Louis, Missouri. Does anyone have any >information on this beer, or where to look? In searching the net I've >only been able to come up with a Hyde Park microbrewery in NY. Thanks... I found this in the 1903 _One Hundred Years of Brewing_ : "Hyde Park Brewery, St. Louis. - This brewery was established in 1862 by William Moran, the business being purchased from him by Robert Jacob & Company, in 1876, Mr. Marquard Forster, a well-known St. Louis maltster, being the company, and in 1878 he became the sole proprietor. The firm name was changed to Hyde Park Brewing Company, and later the Hyde Park Brewery Company, Mr. Forster being president until the brewery was merged into the St. Louis Brewing Association in 1889. It is one of the largest plants secured by that company." The name on your crate doesn't exactly match any of those mentioned, so it's your guess what the date is. Hope this helps. Jeff - -- ***Please note my new address*** Jeff Renner in Ann Arbor, Michigan USA, JeffRenner at comcast.net "One never knows, do one?" Fats Waller, American Musician, 1904-1943 Return to table of contents
Date: Fri, 26 Apr 2002 09:47:38 -0400 From: Jeff Renner <JeffRenner at comcast.net> Subject: Re: flaked oats /rye/wheat Jim Cuny Himsbrew at aol.com of Green Bay WI asks about flaked oats /rye/wheat >what is the proper way to use these? >I am a extract/partial mash brewer,can I >just add them with the other grains, or do >I need to do some sort of cereal boil mash >procedures? They don't need to be boiled, but they must be mashed to convert the starches to fermentable sugars (although millions of gallons of homebrewed oatmeal stout have probably been brewed by just dumping flaked oats into the extract). You should do a mini-mash (partial mash). Instructions are in standard books and I suspect John Palmer's online book at http://www.howtobrew.com/. Jeff - -- ***Please note my new address*** Jeff Renner in Ann Arbor, Michigan USA, JeffRenner at comcast.net "One never knows, do one?" Fats Waller, American Musician, 1904-1943 Return to table of contents
Date: Fri, 26 Apr 2002 10:04:38 -0400 From: Jim Adwell <jim at jimala.com> Subject: re:Infrared, visible light, and beer Val Oliver writes: "I have a chest freezer that I'm using as a fermentation box. Using a temperature controller I can heat or cool it as needed. The problem is the heat source. I'm currently using a 25 watt red light bulb, which seems to work well, but is the visible light going to affect the beer?" One of my temperature controlled fermentation boxes, which are heated with ordinary 100 watt light bulbs, has the light bulb situated such that it shines directly on the carboy at a distance of about 6 inches. The beer is unaffected, even if I forget to put cardamom in the wort (do a search in the HBD archives for "cardamom" to see what I'm talking about). In fact, at one point in my homebrewing career in Hawaii (I am now in rural New York state) I regularly boiled wort in full sunshine. I can put a glass of my beer in full summer sun for hours and it doesn't get the slightest bit skunky. For a possible answer to why my practices do not result in skunky beer, search for patent #5,811,144 on the USPTO website ( http://www.uspto.gov/patft/index.html). BTW, I have been able to produce beer that becomes skunky when exposed to sunlight, by keeping the wort, fermenting beer, and bottles in a dark place, and taking care not to expose the beer to sunlight at any time. Since I don't particularly enjoy skunky beer, I don't isolate my beer and wort from light, and add a tiny amount of cardamom to the boil. Cheers, Jim Jim's Brewery Pages: http://brewery.jimala.com Return to table of contents
Date: Fri, 26 Apr 2002 07:53:59 -0700 (PDT) From: Ross Cohn <artnculture at yahoo.com> Subject: Stockwood Ren Faire and Brew-Ha-Ha Hi all, I wanted to let everyone know about an amateur brewing contest and Ren Faire being held on the East Coast. It's in Upstate NY, and for those of you who may live in the Tri-State Area it's about 1 1/2 to 2 hours away from NYC. I went last year and it was a blast, not the largest Ren Faire out there but it was a lot of fun and a good day trip for me and my cohorts. The Brewing Contest is set up well this year and it's an opportunity to meet other brewers: http://www.stockwoodfaire.com/ Return to table of contents
Date: Fri, 26 Apr 2002 12:44:53 -0400 From: "James Sploonta" <biere_god at hotmail.com> Subject: Steinlager "...a tatalizing sweet-hoppy character emerges from the pale-gold body, leaving a more defined dry aspect that stays until the end." - R. Klein Aren't sweet and dry mutually exclusive terms even in the whimsical language used to describe wines? Return to table of contents
Date: Fri, 26 Apr 2002 13:11:40 -0400 From: "Lynda Ose" <lyndaose at starpower.net> Subject: Fw: Brew Clubs Near Manassas VA Don, The closest club to you is The Wort Hogs...meeting the second Wednesday monthly at The Hard Times Cafe in Herndon...you can't find a better bunch of folks www.WortHogs.com Another fine club is Burp. They meet on various Saturdays at member homes...you can't find a bettter bunch of folks. Get an early start on your Northern Virginia tour by entering Burp's BJCP competition...enter 4/27 - 5/10...it is an MCAB qualifier. www.burp.org Wendell Ose Wort Hogs Membership Guy and friend of all homebrewers Return to table of contents
Date: Fri, 26 Apr 2002 13:41:03 -0400 From: Alan Meeker <ameeker at mail.jhmi.edu> Subject: interesting lectures Those of you in the D.C. area might find this intriguing... http://www.usbg.gov/education/events/Secret-Life-of-Beer.cfm -Alan Meeker Return to table of contents
Date: Fri, 26 Apr 2002 14:00:42 -0400 From: Jeff Renner <JeffRenner at comcast.net> Subject: famous HBDer Brewers Time Out With: Alan Meeker, Cancer Researcher, Beer Man By Greg Rienzi The Gazette: The Newspaper of the Johns Hopkins University Alan Meeker spends his days, and some of his nights, searching for clues for cancer's cure. Outside the laboratory, however, the first-year postdoctoral fellow says he is content with trying to brew the perfect beer. Alan's too modest to tell us about this. Check out http://www.jhu.edu/~gazette/2002/11mar02/11timout.html for the whole story. Jeff - -- ***Please note my new address*** Jeff Renner in Ann Arbor, Michigan USA, JeffRenner at comcast.net "One never knows, do one?" Fats Waller, American Musician, 1904-1943 Return to table of contents
Date: Fri, 26 Apr 2002 11:34:15 -0700 From: "Ross Potter" <BurningBrite at charter.net> Subject: Mangos So far I have brewed neither a wit nor a fruit beer, but the mention of mangos was coincidental with a recent purchase at Costco (NAYY). They sell a 2 lb (nothing there is small) bag of dried mango slices for about six dollars. They taste slightly sweetened, and probably have the standard citric and ascorbate preservatives added, but the mango flavor is incredibly intense. I would guess the 2 lbs dried would be equivalent to 4 - 6 lbs fresh; sort of like adding essence of mango. Just wondering if this might be a viable alternative, perhaps with some prep like blanching 30 seconds in boiling water, or rinsing in vodka, prior to adding to the secondary. Other thoughts? ...ross "Never argue with a fool. He'll drag you down to his level, and beat you with experience." --Mark Twain Return to table of contents
Date: Fri, 26 Apr 2002 15:49:20 -0400 From: "David Houseman" <housemanfam at earthlink.net> Subject: re: Diacetyl There was a question about wanting more diacetyl in a beer. Normally selection of yeast strain would be the place to start. And racking off the yeast early or crash cooling prior to the yeast consuming all the diacetyl that had been created. A new thought on this is brewing under pressure. A recent issue of New Brewer had an article on Brewing Under Pressure which reported that this technique increased the perception of diacetyl and bitterness. This may explain why my lagering in cornies under pressure has resulted in lagers with higher bitterness and diacetyl than similar beers lagered in glass carboys. Dave Houseman Return to table of contents
Date: Fri, 26 Apr 2002 15:40:58 -0500 From: "Snyder, Mark" <msnyder at wm.com> Subject: Re: Hello Again!! In response to Todd Kirby's request for suggestions on microbreweries in the area, I have only one thing to say - Five Seasons Brewery! Located in the Prado on Roswell Road south of 285 and behind Frankie's, this brewpub is the resurrection of the Phoenix Brewing Company. Same brewer and fantastic food, too. They have some of the best brewed beers in Atlanta by head brewer Glen Sprouse (presently serving a Dunkelweisen, ESB, Helles, Red Ale and the Glenkevin Wee Heavy Scotch Ale). Other places of note are US Border Cantina in Alpharetta with good brews by head brewer Chris Terenzi. I've had very good cask conditioned beers at the Rock Bottom Brewery, too. As for homebrew shops, not too many around any more. I buy my supplies at Marietta Homebrew at the intersection of Powers Ferry and Roswell Road. Another little one in Alpharetta at the intersection of Old Alabama and Nesbit Ferry by the name of Beer Necessities. The last one is Winecraft of Atlanta on Roswell Road north of 285 on the left. I also think there's one down in Fayetteville, but that's a long haul for me!! All the others have closed - not much available in a large city like Atlanta, bummer. Mark Snyder Atlanta, GA Return to table of contents
Date: Sat, 27 Apr 2002 12:34:03 +1000 From: craftbrewer <craftbrewer at telstra.com> Subject: Mango Lambic/oxidisation G'Day all Well well I have returned for once not at the rantings of dear ol Phil. I hear the poor bugger has finally discovered that he isnt god, (unlike me), and to achieve the guru status, he actually has to ask questions from the likes of me, but more importantly listen. I think I might even have to reconsider his life long ban to the "Brewing School of Excellence in North Queensland". Last time he was there, we had all sorts of trouble with him. "no - you dont need to spit in the wort, there is already plenty of enzymes in there". But I am here with this request > From: "Moyer, Douglas (IndSys, SalemVA)" <Douglas.Moyer at indsys.ge.com> > Subject: Mango wit - suggestions? I would like to take half of the batch (one of the carboys) and make a mango wit..... Graham, any suggestions? <<<<<<<<<< Mango flavour can be a hard flavour to capture. it is not so much delicate, as it tends to oxidise very easily. For example to make a decent litre of mango wine you need 5 kg of mango pulp which requires 10 kg of mangos. Having said that, the trick to making a great mango lambic is adding the flavour as late as possible. If you keg beer I add it about six to nine months after it has been kegged. If you bottle I would add it at secondary 1 week before you bottle. The trick to getting the mango flavour is puree it. Use a juicer and just add the juice, not the pulp. I juice 10 kg of fruit to get 5 litres of puree to add to about 15 litres of lambic to get that intense flavour. FINNALLY, someone has stated the bleeden obvious (gee I wondered how long it would take). >>>>>Oxidation (the opposite of reduction) is "the process of ncreasing the positive valence or of decreasing the negative valence of an element or ion" (Strangely, oxidation does not require any oxygen to be present at all, as reaction with other elements/ions can increase positive valence just as well as oxygen.<<<< The reason many of you cant get your head arround this HSA stuff is "you dont need O2 to get oxidised beer" People can be utterly #nnal with keeping O2 out of their beer at bottling, and still get oxidised beer. The reson we say oxidation is oxygen was the first element that the redox reaction was readily shown, hence the name. Shout Graham Sanders oh - Yes we have lost another tourist up here. This one an American. We tell them all the time - dont swim in the frest water, big water lizards live there, - Dont walk there - poisonous snakes etc. Well this guy was told, hey, the water is full of stingers (jellyfish). Well he swam in, and floated back. Come to think of it, Phill likes a swim!!!!!!!!!! Return to table of contents
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