HOMEBREW Digest #4054 Mon 30 September 2002

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  All grain setup question ("Joe O'Meara")
  Homebrew Digest 4052 ("joekish")
  re: Overnight Mashing ("The Artist Formerly Known As Kap'n Salty")
  Re: Michelob Ultra (Martin_Brungard)
  7th Annual Music City Brew-Off (Stephen Johnson)
  pumpkin beer ("Joe O'Meara")
  p-lambic questions ("John Misrahi")
  pH (colorPhast question, and Wit question) (Darrell.Leavitt)
  4th Annual Palmetto State Brewers Open-Results ("H. Dowda")
  Fruity esters ("Patrick Twohy")
  Plambic Fermentation ("John Misrahi")

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---------------------------------------------------------------------- Date: Fri, 27 Sep 2002 22:45:16 -0600 From: "Joe O'Meara" <omeara at onewest.net> Subject: All grain setup question Hi everyone, I'm currently building an all grain, 10 gallon system. I have two 15.5 gallon kegs and a 10 gallon gott cooler for mashing. What would be the best way to go about building stands for a gravity system without welding (since I don't have a welder)? TIA for the help, _________________________________________ Joe O'Meara ICQ#: 170630830 Return to table of contents
Date: Fri, 27 Sep 2002 22:05:38 -0700 From: "joekish" <joekish at attbi.com> Subject: Homebrew Digest 4052 Dr. Roy Roberts was talking to Nathan Hoskins about Chilling the Wort, and he said, "and you certainly won't have large colonies of bacteria flying around looking to splash into your wort" Any course in micro-biology describes the air we breath; "Every cubic foot of air, both outdoors and indoors, contains 100,000 plant spores, 100,000 fungus spores, and 100,000 bacteria. They fall at the rate of one foot in 30 minutes but air movement keeps them airbourne" Does he believe that "They must not be there" because he can't see them? Joseph Kish Return to table of contents
Date: Sat, 28 Sep 2002 09:50:51 -0500 From: "The Artist Formerly Known As Kap'n Salty" <mikey at swampgas.com> Subject: re: Overnight Mashing Gregory Michael Remake writes in HBD# 4053 ========================================= {snip} For the past few years I mash and sparge at night, including a mash out, then leave the full kettle on the stove until morning, when I bring it to boil and finish the process. Total process time is a little longer because the runnings cool overnight and take longer to bring to bring back up to boil, but otherwise this approach allows me to take advantage of the only times I can reliably have to myself at home. (snip) ========================================= I'll second this method of mashing. In fact, this is the ONLY way I do it anymore. I have yet to get knocked in a comp for thin body or excessive DMS, and over-attenuation is never problem. (I also sparge at around at 170). After 24 hours there are no off-flavors in the wort at all, and anything that _has_ managed to reproduce is killed in the boil. I generally collect the runnings into a couple of large, sanitized RubberMaid 6 gallon gas cans -- but lots of people simply run off into the pot and cover the pot overnight. I've always preferred this method to simply mashing overnight -- it seems to be a better division of the labor involved in all-grain brewing, and avoids a lot of the problems associated with extended mashes. In fact, I suspect that once the wort is cooled overnight it could probably be stored safely for at least week or so in my chest freezer at 32F. This would remove the requirements for setting aside parts of two consecutive days for brewing. ==== Teleoperate a roving mobile robot from the web: http://www.swampgas.com/robotics/rover.html Return to table of contents
Date: Sat, 28 Sep 2002 12:03:50 -0400 From: Martin_Brungard at URSCorp.com Subject: Re: Michelob Ultra I had the opportunity to try this beer last week. My wife wanted to try it. I guess the Tallahassee market is one of the first to get it since one of the Busch daughters lives here and runs the local AB distributorship. The beer is incredibly thin. Just a notch of malt taste. Only a few clicks away from drinking carbonated water. How about that, all the adages still hold true...you can't something for nothing, you get what you pay for, can't make a silk purse out of a sow's ear, etc. My wife finished it, but she wasn't interested in any more whimpy beer. She went to SNPA. Its nice to see that my influence is working. Martin Brungard Tallahassee, FL Return to table of contents
Date: Sat, 28 Sep 2002 11:10:00 -0500 From: Stephen Johnson <sjohnson3 at comcast.net> Subject: 7th Annual Music City Brew-Off The Music City Brewers of Nashville, Tennessee, are proud to announce their 7th Annual Music City Brew-Off, Saturday, October 19th, with final round judging taking place beginning at 9:00 AM at Boscos Nashville Brewery, 1805 21st Ave. South (615-385-0050). This is the last leg of the Mid-South Homebrewer and Club of the Year competitions (Atlanta, Memphis, Asheville, and Nashville. Our featured weekend guest is Jeff Renner, baker, writer, member of Ann Arbor Brewers Guild and frequent contributor to the HomeBrew Digest and recognized expert on cereal mashing and pre-prohibition Classic American Pilsner style beers See website for forms and additional information: http://www.musiccitybrewers.com or contact: Kirby Berry, competition organizer: 615-226-2512 or kirbyberry at comcast.net Parties interested in judging or stewarding should contact: Steve Johnson, judging coordinator: 615-327-4100 or sjohnson3 at comcast.net All AHA/BJCP styles of beer, mead, and cider will be accepted. Competition is AHA sanctioned. Two (2) unmarked brown or green 10 - 14 ounce bottles. Fees are $6 for each of the first two entries, $5 for each additional entry. Make checks payable to The Music City Brewers c/o Ken Rebman, Treasurer. Checks or money orders only please. Entries will be accepted between September 30, 2002 and October 12, 2002 at 2:00PM. Absolutely no late entries accepted - NO EXCEPTIONS! We are sorry, but, we will not be accepting any day-of entries for out-of-town judges or stewards. Drop off or send your entries to the following: Music City Brewers c/o J. Barleycorn's Beverage Barn Attn: Larry Sanford 5000 Harding Place Nashville, TN 37211 Return to table of contents
Date: Sat, 28 Sep 2002 10:51:06 -0600 From: "Joe O'Meara" <omeara at onewest.net> Subject: pumpkin beer I'm toying with the notion of doing a pumpkin beer for Thanksgiving...any suggestions, tips, etc? Joe O'Meara ICQ#: 170630830 "I'll make it felony to drink small beer." -William Shakespear, Henry VI, Part 2 Return to table of contents
Date: Sat, 28 Sep 2002 23:42:36 -0700 From: "John Misrahi" <lmoukhin at sprint.ca> Subject: p-lambic questions Hi all , i am getting ready to brew a pseudo-lambic. Any one have any experience with these? I have loads of frozen raspberries which i will use in secondary for part of the batch. The rest will remain 'plain' as a sort of geuze lambic. I have a pack of wyeast belgian lambic blend, a pack of the brettanomyces lambicus, and some neutral ale yeast. I understand the order in which you pitch is imporant as the beasties grow better at certain times. Anyone know anything about this? i have some hopps (hallertauer or saaz - forget but dont think it matters), ive been aging on top of the fridge for 6 or 7 months. Totally odorless, brown and not very bitter. should be perfect. The grist will contain pilsner malt and flaked or unmalted wheat. Any comments on pitching schedule or grist composition? much appreciated John Pothole? Thats luxury! I have to ferment directly in my mouth. On brew day I fill up my mouth with wort in the am and drop a few yeast cells in and 3 hours later I swallow. Wish I had a pothole to ferment in. -Mike Brennan on the HBD "Ah, Billy Beer... we elected the wrong Carter." -Homer Simpson Return to table of contents
Date: Sun, 29 Sep 2002 05:39:56 -0400 From: Darrell.Leavitt at esc.edu Subject: pH (colorPhast question, and Wit question) I am using colorpHast for the first time, and really like them...much easier to read than the Precision Labs strips that I have used up to the present...but I have a question: can one re-use the colorpHast several times in one brew session? Now the second question: making a wit, and David Miller states, on p221 (Complete Handbook..) that mash pH should be 5.3, which I have accomplished, but then that 'wort pH at pitching' should be 4.2 . Now, is it best for me to adjust this at the end of the brew session (with lactic acid) ....or with the sparge water? If the latter,...won't this result in a really thin tasting brew? ..Darrell Return to table of contents
Date: Sun, 29 Sep 2002 11:56:54 -0700 (PDT) From: "H. Dowda" <hdowda at yahoo.com> Subject: 4th Annual Palmetto State Brewers Open-Results Congratulations to the winners. http://www.sagecat.com/psb.htm and follow links. Return to table of contents
Date: Sun, 29 Sep 2002 14:42:39 -0700 From: "Patrick Twohy" <patrick at twohy.net> Subject: Fruity esters In #4041, Carson asked how to deal with unintended fruity esters. My suggestion: Use a phrase I've heard often while working in Silicon Valley: "Hey! That's not a bug, that's a feature!" As long as you tell the world that's what you intended, the world will like what you did. You might come to like it too! - -- Patrick Twohy Brewing and blathering at (1784, 274) Rennerian, apparent Return to table of contents
Date: Sun, 29 Sep 2002 20:44:47 -0700 From: "John Misrahi" <lmoukhin at sprint.ca> Subject: Plambic Fermentation Hi all When fermenting a Plambic type of beer, is it true that the beer shouldn't be racked to a secondary for *several months* ? What about yeast autolysis etc.. ? I have been given this advice. Is it on track or totally off? I am in uncharted waters here... any pros that can give me a map? John Pothole? Thats luxury! I have to ferment directly in my mouth. On brew day I fill up my mouth with wort in the am and drop a few yeast cells in and 3 hours later I swallow. Wish I had a pothole to ferment in. -Mike Brennan on the HBD "Ah, Billy Beer... we elected the wrong Carter." -Homer Simpson Return to table of contents
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