HOMEBREW Digest #4074 Wed 23 October 2002

[Prev HBD] [Index] [Next HBD] [Back]

		Digest Janitor: janitor@hbd.org


          Northern  Brewer, Ltd. Home Brew Supplies
        http://www.northernbrewer.com  1-800-681-2739

    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

  re: Empty Bottles ("Mark Tumarkin")
  SNPA help requested ("Grant")
  Rosemary beer ("Tidmarsh Major")
  re: Frankenmuth Homebrew Club ("Rogers, Mike")
  35 mm Film Cansiters (jodysdad)
  RE: Sealing the top of the Conical ("Wayne Holder")
  Thanks to Music City Homebrewers (Jeff Renner)
  (no subject) (GibbonsRR)
  Re:  Twist-off bottles (Peter Torgrimson)
  re: Question about temperature changes ("The Artist Formerly Known As Kap'n Salty")
  yeast blending ("Spinelli, Mike")

* * Show your HBD pride! Wear an HBD Badge! * http://hbd.org/cgi-bin/shopping * * Beer is our obsession and we're late for therapy! * Send articles for __publication_only__ to post@hbd.org If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we cannot reach you. We will not correct your address for the automation - that's your job. HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at http://hbd.org. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req at hbd.org or read the HBD FAQ at http://hbd.org. JANITOR on duty: Pat Babcock and Karl Lutzen (janitor@hbd.org)
---------------------------------------------------------------------- Date: Tue, 22 Oct 2002 06:41:31 -0400 From: "Mark Tumarkin" <mark_t at ix.netcom.com> Subject: re: Empty Bottles Mary asks if it's possible to cap twist-off bottles. The answer is yes, but I don't recommend it. There's always a danger that the thinner glass in the twist-off threads will break. There's probably less danger of this if you use a bench capper rather than a hand-held. Still, I'd suggest buying a beer that comes in standard bottles, or ask your friends to save them for you. Or ask at your neighborhood bar. They'll often be happy to provide bottles, especially if you accompany your request with some homebrew. Mark Tumarkin Hogtown Brewers Gainesville, FL Return to table of contents
Date: Tue, 22 Oct 2002 09:10:46 +1000 From: "Grant" <gstott at primus.com.au> Subject: SNPA help requested G'day all, I would like to brew a batch of American Pale Ale similar to Sierra Nevada Pale Ale. Unfortunately I cannot get it over here in Australia & therefore I am in need of a few pointers. I am planning to use pilsner malt as a base as I have plenty on hand, & therefore assume I should use a small amount of Munich & crystal malts. I am planning to use Perle for bittering & cascade for FWH ,aroma & possibly dry hop. Wyeast 1056. Being in a Metric country I brew 23 Litre batches & weigh in grams & Kg. Questions. 1. What O.G should I aim for? 2. How dark (SRM) 3. How Bitter (IBU) Any other pointers? Thanks in advance for your help. Grant Stott [9906, 260] AR (statute miles) or [15942.2, 260] AR [Km] Return to table of contents
Date: Tue, 22 Oct 2002 07:18:44 -0500 From: "Tidmarsh Major" <tidmarsh at bellsouth.net> Subject: Rosemary beer Eric Lande asked about using rosemary & basil in beer. I can't comment on the basil, but I have brewed with rosemary. A few years ago I brewed a rosemary pale ale, using bittering and flavor hops but using 2 ounces of fresh rosemary leaves (for 5 galllons) at knockout instead of aroma hops. The rosemary aroma was strong initially, but not terribly overpowering (think Sierra Nevada with a rosemary rather than cascada aroma). It was very tasty, and I will probably get around to brewing another one someday. Regards, Tidmarsh Major Tuscaloosa, Ala. Return to table of contents
Date: Tue, 22 Oct 2002 08:20:52 -0400 From: "Rogers, Mike" <mike.rogers at eds.com> Subject: re: Frankenmuth Homebrew Club Yes Fred, the Cass River Homebrew Club is alive as ever with approximately 30 members, 20 active. We typically meet the first Friday of every month at the Frankentrost Pub on M-46. Your name is often mentioned by some of the long time members and guests. BIBERE is defunct, but the club is brewing along very well! Check out our website if you are interested in stopping by sometime... www.hbd.org/cassriverhomebrewers ============================================================================ ================ Date: Mon, 21 Oct 2002 19:03:03 -0500 From: "Fred Scheer" <fhopheads at msn.com> Subject: question Hello: Our Homebrew club, the Music City Homebrewers, and I spent the whole weekend with Jeff Renner here in Nashville, TN. We where very busy with Judging, having fun etc., and I forgot to ask Jeff if the Frankenmuth, MI, homebrew club, BIBERE, still exists? Anybody knows.....? Fred M. Scheer Mike Rogers Cass River Homebrewers - Mid Michigan www.hbd.org/cassriverhomebrewers mailto:mike01_rogers at yahoo.com [76.4, 2.6] Apparent Rennerian Return to table of contents
Date: Tue, 22 Oct 2002 08:33:10 -0400 (EDT) From: jodysdad at starchefs.com Subject: 35 mm Film Cansiters Ok, what the heck could you possibly use 35mm Plastic Film canisters for when brewing? Well the semi-clear ones,(or semi-opaque if you are negative like me)I thought might be useful for pouring slants to store yeast. I know these are bigger and they may not hold up to the heat of sterillizing but I am a cheapskate and I thought this might be an idea. My question for those with backgrounds in chemistry or something is this. I notice when you open the darn things they smell like, well, film. I know that there are some pretty nasty chemicals used in the manufacturing of film and there's nothing like a little silver nitrate to make life interesting. Is there really that much of a residue inside those canisters or can the just simply be washed out well? If they can, and they hold up to sterillization, I don't see why I couldn't pour slants in them. What do you think??? Mike from Columbus, Go Bucks!!! Return to table of contents
Date: Tue, 22 Oct 2002 06:02:20 -0700 From: "Wayne Holder" <zymie at charter.net> Subject: RE: Sealing the top of the Conical Christian says: "oring to seal the top ~$13.00" I once thought that this would be a good solution as well, but later found out that it is quite difficult to get the o-ring to lay flat on the rim of the cone. O-rings that large are most likely rolled up when you get them. Even if they aren't, with a diameter that large they won't want to stay round and sit nicely on a 1/2" ledge. When our new 12.2 conical stand debuts shortly, it'll include a conical seal that fits around the lip of the cone. A seal for the larger 21.5 gallon cone could be easily made as well. Maybe you'll get lucky and won't use up too many treats trying to train your o-ring. I gave up on mine. Wayne Holder AKA Zymie Long Beach CA http://www.zymico.com Return to table of contents
Date: Tue, 22 Oct 2002 10:40:19 -0400 From: Jeff Renner <JeffRenner at comcast.net> Subject: Thanks to Music City Homebrewers In HOMEBREW Digest #4073, Tue 22 October 2002, "Fred Scheer" <fhopheads at msn.com> wrote from Nashville: >Our Homebrew club, the Music City Homebrewers, and >I spent the whole weekend with Jeff Renner here in >Nashville, TN. We where very busy with Judging, >having fun etc. We certainly were very busy. I want to publicly thank the Music City Homebrewers for inviting me down to Nashville and for their very gracious and incredibly generous hospitality. Throughout the four day weekend, my money was no good. Everywhere I turned someone was thrusting a beer in my hand. The judging on Saturday was a pleasure (with the Pilsners having been judged earlier in the week, I got the breakfast of champions at 9:30 am, barleywines and Russian Imperial Stouts). BOS was after lunch while the festivities were going on, and HBDer John (Cyserman) Campbell took Best of Show with a wonderful cyser. Then a pub crawl, I think. At least I kept finding myself in one pub after another with one beer after another. Then I don't remember much. Sunday bright and early we started a Classic American Pilsner brewing demonstration with full cereal mash which went very well, with a break for a huge southern brunch. So thanks again to the club and president Steve Johnson for inviting me down, to Fred for suggesting my name, John and Linda Campbell and Ken Rebman (Steve, please thank him for me, I don't have his email) for putting me up and driving me around, and all the other great brewers. My hat is off to you all for a great festive weekend. >I forgot to ask Jeff if the >Frankenmuth, MI, homebrew club, BIBERE, still >exists? Anybody knows.....? I haven't heard anything from them in some time, but there is the Cass River Homebrewers up near there. Mike Rogers from that group, a regular HBDer, might be able to answer. Jeff Jeff - -- 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: Tue, 22 Oct 2002 11:37:11 EDT From: GibbonsRR at aol.com Subject: (no subject) Date: Mon, 21 Oct 2002 11:40:59 -0500 From: "Mary Johnson" <mpmarus at hotpop.com> Subject: Empty Bottles OK, I'm fairly new to the hobby (addiction). In the last digest, Mark Tumarkin mentioned saving beer bottles for reuse. All the bottles I get have twist-off caps...are y'all successful at re-capping those? Thanks Mary www.mj-pg.com Retriever Brewers Mary, Welcome to the addiction. When I starred home brewing I used twist off caps and had very few issues. However I switched to returnable bar bottles, (Brown longnecks) and never looked back. They cap well, are heavier glass and are all the same height which makes using a bench capper easier. Plus the fiberboard cases are great for storing/stacking. A local restaurant we frequent is happy to sell me empty cases for $1.50/case. I found Saturday morning before they get busy the best time to stop in. A couple years ago someone here was good enough to offer an excel sheet that printed the labels on Avery 1" round labels, 05410. They fit on the bottle caps so I can see what I am reaching for and I only have to remove the labels once. Time I returned the favor, so if anyone would like a copy let me know. Rick in Scituate, MA RGibbons at aol.com Return to table of contents
Date: Tue, 22 Oct 2002 12:21:07 -0500 From: Peter Torgrimson <petertorgrimson at prodigy.net> Subject: Re: Twist-off bottles Mary Johnson asks about using twist-off cap bottles. I have only a limited experience with these bottles. If I am doing a doctored beer demonstration, I sometimes get the base beer in twist-off cap bottles. I dose them with the "doctored" ingredient and recap them. I use a bench capper and use as little pressure as I think I can use to get a seal. It only has to hold for the rest of the day as I always prepare the doctored beer samples on the day we are going to use them. Although my experience is extremely limited, I have not broken any bottles, and all of them have sealed. I remain very concerned about capping pressure on these bottles, though, and I don't use them for my homebrew. With all of the traditional bottles available, it seems to be an unnecessary risk to use these bottles. If you have an insufficient number of bottles, as I did when I started brewing, I recommend you connect with a homebrew club. The experienced brewers probably have more bottles than they can use and will happily give you several cases. [A side benefit of connecting with a homebrew club is that you will meet a good group of people and will learn gobs (is this a technical term?) about how to brew better beer.] Another idea is to attend a homebrew competition, and pick up the bottles discarded there. Most competitions discard literally hundreds and thousands of bottles. Peter Torgrimson Austin, TX Return to table of contents
Date: Tue, 22 Oct 2002 13:53:15 -0500 From: "The Artist Formerly Known As Kap'n Salty" <mikey at swampgas.com> Subject: re: Question about temperature changes > I use the same refrigerator for fermenting, lagering, > conditioning and aging. > As I keep brewing, these phases > overlap for several batches. I brew lager beers the same way, since I like to reuse the yeast cake a few times (2-4). I've never noticed any ill effects on aging batches from letting temps rise briefly into the primary fermentation range (for me this is about 43-47F) or into the diacetyl rest range. Note that I use a lot of yeast when I ferment a lager -- most of the extract is consumed typically within 4 days, even at very low temps. For a diacetyl rest, I usually remove the fermentor from the freezer, let it rest overnight -- the temp rises to about 65 F -- and then put it back in the freezer set at around 58F or so, lowering the temp 4-8F/day depending on my mood. None of this seems to affect the other beers aging in kegs. Hope that helps -- m ==== Teleoperate a roving mobile robot from the web: http://www.swampgas.com/robotics/rover.html Return to table of contents
Date: Tue, 22 Oct 2002 15:32:57 -0400 From: "Spinelli, Mike" <paa3983 at dscp.dla.mil> Subject: yeast blending HBDers, I'm doing a 20 gallon all grain IPA batch with a 1.060 OG this weekend. I've got about 8 oz. of solid yeast slurry from Victory Brewing I plan on using. I'm concerned I might not have enough yeast, so I was thinking of throwing in 5 packets of dry Nottingham (re-hydrated) for insurance. Questions: Do I need the extra dry yeast? If so, what effect will the blending of the 2 yeast have on the batch? Thanks Mike Spinelli Cherry Hill NJ Return to table of contents
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 10/23/02, by HBD2HTML v1.2 by KFL
webmaster at hbd.org, KFL, 10/9/96