HOMEBREW Digest #4152 Thu 23 January 2003

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  re:  Free Market ("Steve Alexander")
  Re: BJCP Levels (Bob Sheck)
  Re: RIMS pump (Kent Fletcher)
  re: diacetyl rests ("Steve Alexander")
  Use of Star San after several weeks ("Lou King")
  Update on MCAB-V ("Ridgely, William")
  Yeast Question ("Colby Fry")
  LBHS Chatter ("mfrench518 at earthlink.net")
  Milk Adhesive (joel trojnar)
  RE: Apple Juice for yeast starter (Michael Hartsock)
  re:water/grist ratio + ("Nathaniel P. Lansing")
  dubbel recipe info ("Czerpak, Pete")
  Re: BJCP exam discussion (David Towson)
  re: BJCP exam/writer's cramp (Bill Wible)
  Vienna ("Bill Riel")
  Wordy boilerplate at end of posts (David Towson)
  legal mumbo jumbo (jayspies)
  Boulevard Unfiltered Wheat (Michael Hartsock)
  Re: barleywine overcarbonation (Rama Roberts)
  RE: RIMS pump ("Mike Sharp")
  re: Apple Juice for yeast starter (Rama Roberts)
  too much extraction efficiency ("Bill Frazier")
  The Purple Pimpernel ("Stephen T Yavorski")
  Hot Water Heater Elements (David Hooper)
  Info on Swedish indigenous beers (Jim Wilson)
  re: Brewers Resource ("Adam G. Fisher")
   ("Fred Scheer")
  FW: Best of Brooklyn VI Competition ("Kevin Winn")

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---------------------------------------------------------------------- Date: Wed, 22 Jan 2003 01:04:06 -0500 From: "Steve Alexander" <steve-alexander at worldnet.att.net> Subject: re: Free Market Eric R. Theiner writes sentiments that I agree with, but I think we're talking at cross purposes re ethics vs law. >[...] refusing service to anyone. >Is this illegal? I don't know. Is it ethical? Absolutely. Just the opposite. Reserving the right to 'refuse to serve' permits you to discriminate against left handers, Alaskans, old people, folks of a particular sex .. all sorts of things. It's unethical IMO to refuse a sale just because the customer is female or a lefty. This one is legal but sometimes unethical IMO. Of course Eric, like any sensible business person, wouldn't dream of rejecting an order unless there was a business reason. As he says, "a sale is a sale", which is exactly as it should be. A free market is about free exchange based on the value of the items/money and cost of the transaction - not someone's pet peeves. >[...] I refused [...to sell ....] > Why? Because I had an exclusive distribution deal in the >U.S. with two other companies. I simply could not ethically sell direct, >even though I had no written contract stipulating that. This is a legal restriction Eric. Verbal contracts are valid and so selling direct would have violated your verbal exclusive distribution contract. It'd be unethical to breach your verbal contract too. >If you have a problem with someone's exclusionary practices, do what has >been done here-- publicize, criticize, and act if you are so moved. Right. Talking over a minor problem is a good solution Eric, but I'd seek a legal remedy if the issue was arbitrary refusal of utilities, medical care, or even service at the sole grocery or gas station in town. If you want to use your business to promote some personal agenda then be up-front about it so customer's can choose to support or reject the agenda. -S Return to table of contents
Date: Wed, 22 Jan 2003 01:23:55 -0500 From: Bob Sheck <bobsheck at earthlink.net> Subject: Re: BJCP Levels I have too must agree with David Houseman, even though I would benefit from using a PC to compose my essays. And for just the reason he states. My hand (and brain) are severely strained after sitting a comp. And I'm lucky to get more than a few dozen words <in each category> to describe what I perceive the brew to be. Particularly after the 6th in a 10 or more flight style~! >Oops Phil, you're leaking like a sieve; any judge form received back with >only a few dozen words is not a good example of what should be done. My >hand hurts as much after a flight of judging as it did when I took the exam. Bob Sheck // DEA - Down East Alers - Greenville, NC bsheck at earthlink.net // [583.2,140.6] Apparent Rennerian Home Brewing since 1993 // bobsheck at earthlink.net // Return to table of contents
Date: Tue, 21 Jan 2003 22:31:44 -0800 (PST) From: Kent Fletcher <fletcherhomebrew at yahoo.com> Subject: Re: RIMS pump Sam Taylor asked about: >I've come across a very cheap 2nd-hand diaphragm >pump. Is this type of pump appropriate for a >RIMS system? The throughput is around 1L/minute, >it's an old type with two pistons sticking out. I'm >not planning a RIMS at the moment, but I might be one >day. >There's a similar, but bigger one which will do >2.4L/minute - would this be more appropriate? I think you would find either of these pumps "palpably inadequate" (Hey S.A., another D.K. quote!) for RIMS use. 2.4 lpm is less than three quarts per minute. You would have to use a VERY low wattage heat input in order to avoid denaturing enzymes at this flow level. The end result wwouldbe that it yould take a very long time to ramp from one temp to another, defeating the purpose of a RIMS system. I think you'll find that most RIMS and HERMS rigs pump at least a gallon per minute, and many are at two or three times that rate. Besides, diaphragm pumpvibration a lot of vibraation, and can make for a very noisy system. Hope that helps, Kent Fletcher brewing in So Cal Return to table of contents
Date: Wed, 22 Jan 2003 02:46:16 -0500 From: "Steve Alexander" <steve-alexander at worldnet.att.net> Subject: re: diacetyl rests Always great to hear from George DePiro - and thanks for the practical diacetyl test George. Just a micro-nit ... >Yeast can take up and metabolize diacetyl, thus reducing its concentration >in beer below taste threshold, but they do not metabolize AAL. Diacetyl is reduced during the diacetyl rest to acetoin and 2,3 butanediol - not very flavor active and this requires energy. AAL is normally metabolized by yeast to form the keto-acid precursor of the amino acid valine. Once yeast growth stops the pool of AAL is nearly fixed as you say. -S Return to table of contents
Date: Wed, 22 Jan 2003 05:59:10 -0500 From: "Lou King" <lking at pobox.com> Subject: Use of Star San after several weeks In HBD #4140 Dave Towson [dtowson at comcast.net] talked about reclaiming yeast from one batch to another. He had indicated he has a conical fermenter, and I contacted him offline about sanitation techniques for harvesting yeast. I use Star San, but I wasn't sure if the Star San I use during the brewing session would still be viable when I was cleaning the bottom dump port a week or two later. Dave suggested some names at Star San to contact with this question and to publish their answer. Their technical support contact responded yesterday. He said: 'Yes it will [last for a couple of weeks]. I would use de-ionized or distilled water. The Soap portion of the Star San has been known to react with some trace metals in water and cause a "soap scum". I always recommend treated water when storing the use solution for long periods of time.' Lou King Ijamsville, MD Return to table of contents
Date: Wed, 22 Jan 2003 07:56:01 -0500 From: "Ridgely, William" <Ridgely at cber.FDA.gov> Subject: Update on MCAB-V As you may know, the BURP Club is hosting the 5th Annual Masters Championship of Amateur Brewing (MCAB) on February 7 and 8, 2003. As part of the MCAB-V festivities, a special reception is scheduled for Friday evening, Feb 7 hosted by our good friends from Hop Union. I am pleased to report that we now have a very pretigious site for this reception. Rep Jim Moran of Virginia, a great supporter of both the local brewing industry and the homebrewing hobby, has agreed to sponsor the event in the beautiful and historic Cannon House Office Building Caucus Room on Capitol Hill. This magnificent room, built in 1903 in the Beaux Arts style, is the oldest House assembly room outside of the Capitol itself. To see a full write-up on this facility and a photo of the incredible interior, visit the Architect of the Capitol website at http://www.aoc.gov/cc/cobs/chob_caucus_rm.htm. The reception will be held from 6:00-10:00 PM. Of course, this is only part what is in store for MCAB-V participants. On Saturday afternoon, following the competition, a special program will be held at the world famous Brickskeller, holder of the Guinness World Record for the largest number of different beers sold in one establishment (over 1,000 brands). The program will be hosted by Bob Tupper, creator of the world-renowned Tupper's Hop Pocket Ale and Pils. Bob will talk about the vision behind his products and how that vision was brought to reality. The program will also feature a roundtable discussion featuring other GABF-winning brewers from the Washington, DC area (all, of course, with samples of their beers for tasting). And, of course, Saturday night will feature an awards banquet featuring outstanding food and yet more award-winning beers and brewers. The total cost for the event, including reception, lunch and feature program at the Brickskeller, and Saturday banquet, is $50, an incredible bargain considering what is being provided over the full two-day period. In fact, over $45 of the $50 total goes toward food. All of the beer is being contributed by participating brewers. Please visit the MCAB website at http://burp.org/mcab5 for full info and a registration form. Those without web access can contact MCAB organizer Bill Ridgely at 301-762-6523 or e-mail ridgely at burp.org for details. I hope to see many of you at MCAB-V. Cheers! Bill Ridgely MCAB-V Organizer Return to table of contents
Date: Wed, 22 Jan 2003 08:13:09 -0500 From: "Colby Fry" <colbyfry at pa.net> Subject: Yeast Question I am thinking about brewing a all grain oatmeal stout. I like the taste of Sammy Smith's (who doesn't). Does know what kind of yeast is used or the wyeast equivalent? Thank you, Colby Fry Shippensburg, Pa Return to table of contents
Date: Wed, 22 Jan 2003 08:48:22 -0500 From: "mfrench518 at earthlink.net" <mfrench518 at earthlink.net> Subject: LBHS Chatter Sorry, Mark, I can't agree with you on this one either. At the end of the day, your arguments sound an awful lot like the kids defending Napster. Repitching you own yeast is one thing, but IMHO, redistributing even 10cc for even no profit is something else entirely. You save four bucks, but you are taking money out of your local proprietor's pockets, and you are depriving White Labs and Wyeast profits that drive their R&D and new product development. You are lucky to HAVE a local homebrew shop, a lot of us don't. If they do suck as bad as you make it sound (although to be honest, you come off sounding a bit like a jilted lover), pick any on-line shop and support them. Dan Listerman is in here all the time, contributes freely and seems VERY suuportive - buy from him. It doesn't much matter, but I'd reconsider your strategy. It sounds a lot to me like stiffing the waiter for a tip. Cheers! Mark >Date: Tue, 21 Jan 2003 08:46:37 -0600 >From: "Vernon, Mark" <mark.vernon at pioneer.com> >Subject: RE: LBHS Chatter >Wow Wil you sound like almost as big a jerk as our guy :) But seriously you >cant think for a minute that a club supplying 10ml starters to its members >is really competing that much with your yeast business can you? I mean if I >get a 10ml (yes we only did 10ml starters) then I have to step that up >multiple times using....hmmmmm DME that I had to buy somewhere, like maybe >my LHBS? You have to buy your glassware somewhere to do these step >ups....hmmmmmm maybe my LHBS? - -------------------------------------------------------------------- mail2web - Check your email from the web at http://mail2web.com/ . Return to table of contents
Date: Wed, 22 Jan 2003 06:14:06 -0800 (PST) From: joel trojnar <joeltrojnar at yahoo.com> Subject: Milk Adhesive "Date: Sat, 18 Jan 2003 23:15:13 -0500 From: Kevin White <kwhite at bcpl.net> Subject: Variable results using milk as a label adhesive I use milk to affix paper labels to bottles. I have noticed that sometimes the dried labels simply drop off the bottle and sometimes they adhere so well they have to be soaked off. I've had some that survived an entire weekend in an ice-water bath in a cooler.Does anyone know what causes this different behavior? Kevin White Columbia, MD" Kevin, The primary "sticker" in milk is casein (milk protein) and is often used as part of commercial bottle labeling adhesives (I used to make them BTW). A second thing to remember is bottles are different from each other. Most bottles have a polymeric coating on the outside. It protects the glass from shattering. These coatings are either continuous or lightly sprayed and usually make adhesion more of a challenge. Take a careful look and you can see the coating. You may notice commerical labels are different from each other. Some just float away in water (most European imports) while some are attached well. Some are caustic removable (for recycling purposes). It depends on application and cost of the adhesive. Make sure you bottles are clean as a first step. Try using powdered milk to a paste. Is there a perticular reason why you use milk? -Joel Trojnar James River Homebrewers Richmond, VA Return to table of contents
Date: Wed, 22 Jan 2003 06:24:00 -0800 (PST) From: Michael Hartsock <xd_haze at yahoo.com> Subject: RE: Apple Juice for yeast starter In regards to: Date: Tue, 21 Jan 2003 14:18:27 -0800 From: Jeffrey Gordon <jgordon at library.ucsb.edu> Subject: Apple Juice for yeast starter The only thing that I would be concerned about would be the nutrient level in apple juice in terms of getting good propogation. I know that in my cider making experience, I need a good amount of yeast nutrient to the must to get a good ferment. mike Return to table of contents
Date: Wed, 22 Jan 2003 10:07:55 -0500 From: "Nathaniel P. Lansing" <delbrew at compuserve.com> Subject: re:water/grist ratio + At first glance it would appear that mash water and sparge water were confused and not considered seperately. A quick look at homebrew systems and most pub systems will show you most cannot heat the mash to mash-out temperature. Generally mashout temps are attempted by overheating sparge water and reaching some degree of mash-out during the sparge. So I look at it as the mash was never finished (mashed-out) and the sparge really is diluting the mash (that's OK and expected) but in extraction of "undesirables" (tannins, lipids) this can be detrimental. The net effect is a very dilute mash probably exceeding the 6:1 ratio in the foam rest study I had referenced. Hit mash-out of at least 164 F and the major enzymes denature rapidly and now sparging can be done without diluting the "mash", diluting the liquor, yes. But lets look at the the "suggestion" that we stay slightly below an 8:1 water/grist ratio w/w. Taking my system efficiency of 83% and planning 2 different brews, a mild and a CAP. The mild should hit a gravity of about 1035 and the CAP 1062. My mild should have a grain-bill of 6 lbs, 48 lbs of mash/sparge water combined (5.76 gallons). After some water being absorbed by the grist that doesn't leave a 5 gallon batch. I guess I could add some make up water that hasn't been through the mash pH-buffering system. On to the CAP; 10 lbs of grist, 80 lbs mash/sparge liquor (9.6 gallons), now I have way too much run-off liquor for a 5 gallon batch. I have to boil down too much and it gets too dark. At a cursory glance any rule as too grist/water ratio comes apart. This is why I always gripe loudly when some sort of rule is put out as some sort of gospel that must be followed. How an individual sytem works is going to be different than other systems. "Rules" that work with 1 system have no guarantee of working in another system. It's something that one must figure out by the by the "seat of one's pants"(desired entity forbid.) ++ Steve says I said >>Del's argument as I understand it was that one couldn't produce beers with normal levels of foam and head without a mashout rest<< to repost my exact words: "The issue is; does a mash out benefit someones' beer? 1)_improves_ foam stand.(your 'pro lit' supports this)..." (emphasis added) I never stated anyone's foam was not normal. That was an inferential conclusion. I also stated the study did confirm their findings in a commercial size batch. I don't know why but people like foam, seems the more foam-stand the better; I've seen people watch a Guinness for 5 minutes before even taking a sip. So what's the problem with suggesting people try to reach at least 163 F before sparging if they want to improve foam- stand. >>The degree to which it actually improves head and the extent to which the same enzymatic activities take place in conventional thickness mashes haven't been demonstrated. << Now, this part is only slightly argumentative on my part, partly real curiousity; is it enzymatic? Melanoidin formation is called "non-enzymatic browning" and starts with amino acids and glucose binding. Is the glycoprotein formation from larger saacharides and peptides an interupted Amadori rearrangement? more of a coagulation? And, I thought I had mentioned them actually measuring foam with schaumhaeftvermoegen results at 68C 140cm3, results at 71 C 160cm3. NL Return to table of contents
Date: Wed, 22 Jan 2003 10:14:56 -0500 From: "Czerpak, Pete" <Pete.Czerpak at siigroup.com> Subject: dubbel recipe info I'm playing around with using Wyeast 3787 for some Belgian ales. I'm looking for some all-grain dubbel recipes to consider and maybe brew one or two of. Please help if you can. Just scaled up the yeast using a batch of belgian pale ale so its ready to get repitched. For the dubbel, would 1 or 2lbs of dark candi sugar be more appropriate for 5 gallons? Would 2 lbs thin out the taste too much? Thanks, Pete Albany, NY Return to table of contents
Date: Wed, 22 Jan 2003 10:39:05 -0500 From: David Towson <dtowson at comcast.net> Subject: Re: BJCP exam discussion The ongoing discussion concerning means of writing for the BJCP exam has raised my curiosity. From what I've read, the exam is timed, and it seems not unusual for people to have difficulty finding time to finish it to their satisfaction. I am one of those people classified as "partially sighted" or "legally blind". In common English, that means I can't see worth a hoot. I need subdued lighting (contrary to the usual model), and large text. And even then, I read very slowly, and that includes what I have written, as well as the test questions. Getting my engineering degree was not my idea of a good time, as I had to battle skeptical professors all the way in order to have any semblance of a fair chance to demonstrate what I knew. So now I am curious to know how the BJCP would deal with me were I interested in becoming a judge. I'm not, by the way; I already have enough "balls in the air" that I occasionally drop some. But I'd like to know whether an understanding test administrator could "cut me some slack", and whether the organization leaders would have a problem with that. Dave in Bel Air, MD Return to table of contents
Date: Wed, 22 Jan 2003 11:33:03 -0500 From: Bill Wible <bill at brewbyyou.net> Subject: re: BJCP exam/writer's cramp All this recent complaining about the BJCP exam makes me think of "standardized testing" and all the complaining that led to the total "dumbing down" of high school testing, SAT's and college entrance exams. People made every argument on those tests ranging from how some felt it wasn't fair to minorities to how we were asking too much of the kids to how none of it applied to real life, etc. Anybody who's part of or knows anything about the school districts today knows how the material and cirriculum of just about every class and every program has also been dumbed down. If kids aren't passing the test, the answer isn't to make the test easier, like our school systems have done. The real answer is to teach the material better, and make sure they understand it. I'm appalled at the number of people who can't even write complete sentences or spell common words today, even in this age of computers and word processors with spell checkers and grammar help. God bless the BJCP for actually requiring people to articulate thoughts in writing, and for not providing easy-answer, multiple-guess questions. Even with all its perceived problems, the current exam is still a better measure of knowledge than any test that provides instant answers and guesses, because it requires the examinees to think and form sentences, and work in the material - if they know it to begin with. The examinees can only write what they know, not guess at answers that were already provided. Multiple guess tests hand people the answers too much of the time. I loved multiple guess tests in high school, because I knew I could pass most of the time without even studying. And there are still alot of kids who feel that way today. Leave the exam exactly as it is. Bill Return to table of contents
Date: Wed, 22 Jan 2003 08:35:20 -0800 From: "Bill Riel" <up883 at victoria.tc.ca> Subject: Vienna Greetings! I have an opportunity to attend a conference in Vienna this April - it's being held at the University of Agricultural Sciences (Universitat fur Bodenkultur). I'm wondering if anyone in hbd-land has recommendations for breweries or pubs that are must-see's? Thanks! Bill Return to table of contents
Date: Wed, 22 Jan 2003 12:05:55 -0500 From: David Towson <dtowson at comcast.net> Subject: Wordy boilerplate at end of posts Lately, I've noticed an increasing amount of time-and-bandwidth- wasting stuff hanging on the ends of digest posts. I'm talking about those little paragraphs that say things like, "if this email wasn't intended for you, but you got it anyway, yada yada" and "this email is certified virus free etc." (which is just a sneaky form of advertising, in my opinion). If the people sending this stuff could turn if off for posts to the HBD, I suspect we'd all appreciate it, especially those who have to use a dialup connection to download this irrelevant material. Dave in Bel Air, MD Return to table of contents
Date: Wed, 22 Jan 2003 17:20:20 +0000 From: jayspies at att.net Subject: legal mumbo jumbo All - Although Louis Bonham is the *man* on this, I'll chime in with my .02, being a lawyer, albeit not actively practicing in the IP area... BTW, if I am wrong or vague in anything I'm about to say, please correct me, but this is right to the best of my knowledge. BTW, if you're not interested in legal talk, page down.... ;) In terms of ownership of yeast, there is really only one way to establish *ownership* of an organism, and that's through a "plant patent", granted by the US Patent and Trademark Office (USPTO). 99% of the time, a plant patent is granted for a genetically altered or engineered organism that is different from anything out there in the public domain, including the parent of the organism (it had to come from somewhere). Yeast obviously has been around for some time, and while many companies and breweries bank yeast and actually create new strains as they mutate and adapt to their environment, they wouldn't be eligible for a plant patent because these new strains were not actively *created*, if that makes sense. They *evolved* on their own, and simply possessing them as they do so does not confer the status necessary for patent recognition. However, for example, if you genetically engineer a disease or pest resistant strain of carrots, you would be eligible to apply for a plant patent because you actively *created* the thing. See the difference? There are three kinds of patents...plant patents, which I have described, process patents, which regulate the process of creating something (albeit NOT general recipes - these fall under trade secrets like "KFC 11 herbs and spices") and design patents, which are far and away the most common, and regulate unique designs and, in general, physical inventions. Can white labs sue you for using their yeast strain? Yes, if you sell it and call it "White Labs WLP 001" or anything that's confusingly similar, like "Whitehead Labs" or some such nonsense. They would base their suit under trademark law, which is a separate animal from Patent law. TM's are names and designs, like Wyeast, Whitelabs, HBD, and the like. They can be protected either in-state, with the TM symbol, nationally, by the R symbol, or internationally. Bringing a plant patent infringement suit is a costly and time consuming and expensive. Pharma companies, seed companies and the like will vigorously defend because they've sunk literally billions into their little critters and their livelihood depends on exclusivity. Yeast companies, on the other hand, have not. All hats off to Chris White at Whitelabs and the other folks at Wyeast, but they're merely custodians of the yeast, keeping them clean, pure, and commercially available. Which I love. Great companies, yes. Patent enforcers, no. Sorry for the long winded diatribe, but there's really only one way to explain it, and that's to explain it.... Jay Spies Charm City Altobrewery Baltimore, MD Return to table of contents
Date: Wed, 22 Jan 2003 09:40:56 -0800 (PST) From: Michael Hartsock <xd_haze at yahoo.com> Subject: Boulevard Unfiltered Wheat This is probably a question for midwesterners only due to the limited distribution of Kansas City based Boulevard Brewing. I want to clone this recipe (i think someone else asked about it earlier). Here is what I know about the beer: Ingredients include Pale Munich and Aromatic malts. Unmalted soft red winter wheat. Nugget, Willamette and Magnum hops. Starting Gravity: 1.046 Alcohol Content: 3.6% by weight. This is from their website. I have isolated the strain of yeast in the bottle, and since it is unfiltered, I presume that it is also the fermentation strain. What has me the most confused is the use of Unmalted soft red winter wheat. I can't find this at any of the HB stores. Anyone have any experience making an american wheat beer from unmalted wheat only, especially in terms of mashing/gelatinizing and ratio to be used with the barley? Sorry for so many questions... but I can't wait for summer and that means WHEAT BEER! mike Return to table of contents
Date: Wed, 22 Jan 2003 09:51:23 -0800 (PST) From: Rama Roberts <rama at retro.eng.sun.com> Subject: Re: barleywine overcarbonation >> Palmer says as temperatures decrease, you need *less* priming sugar. >> What's up with that? I can see how the beer would absorb the CO2 more >> quickly at lower temperatures, but shouldn't the system (head >> space/beer) reach the same equilibrium given enough time? > >As gases are more soluble at lower temps, the cooler beer starts out >with more CO2 in solution at ambient pressure than a warmer beer at >ambient pressures, so less additional CO2 is needed for proper >carbonation levels. Ah, that makes sense, but seems a little anal to adjust for IMO. Suppose the beer has been agitated during the racking or bottling phase after the fermentation, or sat long enough in the secondary to partially de-gas. The brewer would need to adjust priming sugar levels for these factors too. One reason to cut over to kegging! - --rama Return to table of contents
Date: Wed, 22 Jan 2003 10:28:28 -0800 From: "Mike Sharp" <rdcpro at hotmail.com> Subject: RE: RIMS pump Sam Taylor asks about a RIMS pump "I've come across a very cheap 2nd-hand diaphragm pump. Is this type of pump appropriate for a RIMS system? The throughput is around 1L/minute, it's an old type with two pistons sticking out. I'm not planning a RIMS at the moment, but I might be one day. There's a similar, but bigger one which will do 2.4L/minute - would this be more appropriate?" I would say it depends on the temperature rating, the materials of construction, and what it was previously used for. They're darn handy pumps to have around though, as they can be operated dry indefinitely. For example, they can be used as a trash pump for a sump drain. You can clean your equipment, letting hop residue and trub run to a low sink, and use the diaphragm pump to pump up and out into your sanitary sewer. There are plenty of air operated food grade diaphragm pumps in use, and they are popular in the wine industry because they generally have low sheer, which could be important for a RIMS. They also pass solids very well (I used one to pump lime slurry once--not too different from pumping concrete that's ready to set!). Your's sounds like it's motor operated, but I can't be sure. If it has ball check valves, it's probably fine. If it uses a reed valve or something like that, you might have problems with stray grain particles. Do you have a link to it? You can send it to me offline, if you don't want competing bidders! Regards, Mike Sharp Return to table of contents
Date: Wed, 22 Jan 2003 10:33:36 -0800 (PST) From: Rama Roberts <rama at retro.eng.sun.com> Subject: re: Apple Juice for yeast starter > Oftentimes instead of dealing with making a starter with malt extract, I'll > just buy a quart bottle of apple juice and use that. I pour out about four > ounces and pitch a Whitelabs tube into it. ... Does anyone see other > potential problems with this method? I haven't brewed cider before, but tried my hand at a mead (honey) before, and know that you need to add yeast nutrient if you want the yeast to have a "balanced diet". There's just not that much in honey, and I would suspect that's true with apple juice. If you want to ensure healthy and multiplied yeast, oxygen and nutrients are both key. You would be much better off using DME or wort from your previous batch, oxygenating the best you can, and pitching your tube into that. - --rama Return to table of contents
Date: Wed, 22 Jan 2003 13:38:10 -0600 From: "Bill Frazier" <billfrazier at worldnet.att.net> Subject: too much extraction efficiency Steve wrote "During a continuous sparge, when you are trying to determine when the runoff gravity falls to 1.015 so you can cutoff the sparge you don't have 10 minutes to permit chilling the runoff to 60F." I couldn't agree more. My answer is to buy a refractometer (RI). Mine is not temperature compensated but the test only uses a drop of wort which cools rapidly on the refractometer surface. The test results compare nicely to values for cooled samples tested with a narrow-range hydrometer (NR hyd). Here's some data from a bitter I brewed back in 1999. Specific gravity of sparge Time RI hot RI cold NR hyd. zero 1.010 1.096 1.093 13 minutes 1.010 1.096 1.093 22 minutes 1.067 1.065 1.063 32 minutes 1.041 1.037 1.037 42 minutes 1.018 1.017 1.017 52 minutes 1.009 1.009 1.008 54 min. mixed 1.053 1.052 1.053 Bill Frazier Olathe, Kansas Return to table of contents
Date: Wed, 22 Jan 2003 17:02:30 -0500 From: "Stephen T Yavorski" <syavorsk at csc.com> Subject: The Purple Pimpernel >> >> [lipids leech late in the lauter, the vessel with the pestle is the brew >> that is true - where is Danny Kay when you need him ?] >> >> -S >> >Actually, the vessel with the pestle has the pellet with the poison, the >flagon with a dragon has the brew that is true! Any Fool ;) knows that! >Kent Fletcher No need to avoid the vessel with the pestle. It broke. Avoid the chalice from the palace. That's where the pellet with the poison can now be found. - The Black Fox Return to table of contents
Date: Wed, 22 Jan 2003 16:10:27 -0600 From: David Hooper <dhooper at everestkc.net> Subject: Hot Water Heater Elements Dan Listerman wrote: Common hot water heater elements are far cheaper and easier to find, but they only go to about 5500 W as far as I can tell. I have a pot with two elements, a 3500 and a 4500. When I want to bring the wort to a boil, I plug both in. I can then regulate the boil by using only one or the other. This solves two problems. I have inexpensive, easy to acquire elements and my control system consists of two electric cord plugs. Further, if one or the other element fails, I can still brew. It will just take longer to get to the boil. Dan, can you go into a little more detail how you set this up? Did you drill holes in the sides of the pot and then install the elements? Thanks David Hooper dhooper at eversetkc.net http://pages.prodigy.net/david_hooper Return to table of contents
Date: Wed, 22 Jan 2003 16:49:08 -0800 From: Jim Wilson <jgwilson at adelphia.net> Subject: Info on Swedish indigenous beers As a gift for a friend, I'd like to brew a traditional Swedish beer. I have the 94 Zymurgy article on Gotlandsdricka. Are there other historical Swedish beers? Can anyone point me to resources on these beer styles? Recipes would be welcome too. Thanks! Jim Wilson o \o __o /\ / `\ <> `\ `> `\ > (*)/ (*) (*)/ (*) (*)/ (*) I ride my bicycle to ride my bicycle. Return to table of contents
Date: Wed, 22 Jan 2003 20:17:43 -0500 From: "Adam G. Fisher" <adamgfisher at earthlink.net> Subject: re: Brewers Resource I just ordered some slants from them and got them in the mail last week. I think everything is still running as normal. Adam Fisher Boston, MA. [646.1, 85.4] Apparent Rennerian (miles) Return to table of contents
Date: Tue, 21 Jan 2003 19:16:48 -0600 From: "Fred Scheer" <FHopheads at msn.com> Subject: >Re: George de Piro >Subject: Lauter efficiency George: I think when one is talking about lautering and boiling the wort, we should mention that the greater the evaporation, the more sparge water can be used previously. The timing of boiling (and consequently the % evaporation) depends on a lot of factors, such as protein of the malt used, extraction and transformation of hop components, and formation and precipitations of protein-polyphenols complexes. Also, it is important to mention the design of the boil kettle, as a good convection throughout the boil means a vigorous movement, which improves the reactions during the boil (especially proteins and polyphenols). As you know, a 60 minutes boil on a 3 MIO kcal/hour burner is different than on a 4 MIO one. Thanks, Fred M. Scheer Return to table of contents
Date: Wed, 22 Jan 2003 21:38:55 -0500 From: "Kevin Winn" <krewbrew at earthlink.net> Subject: FW: Best of Brooklyn VI Competition The Malted Barley Appreciation Society will be hosting its sixth annual homebrew competition, Best of Brooklyn VI, on February 22, 2003 at the Brooklyn Brewery, in Brooklyn NY. This AHA sanctioned event will continue the tradition of providing quality judging and rewarding brewers with a prize for first, second, and third place in each category. There will again be a First Time Contestant Best of Show. Entries will be due by February 14, and several drop off points will be provided. Visit our website at http://hbd.org/mbas/bob2003.html or contact Lucy Zachman at lucyz35 at yahoo.com for more information. Return to table of contents
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