HOMEBREW Digest #4510 Tue 30 March 2004

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  RE:  Electric Brew Kettle / And immsion chiller question (Bill Tobler)
  Graham Sanders & an Oz Bus ("Dan McFeeley")
  Doughing In ("PHILIP ROBINSON")
  Re: Lager Yeast starter (Jeff Renner)
  Call for Judges - AHA NHC 1st Round East Regional ("Chuck Bernard")
  Water (Stan Gammons)
  Tribute to a Mentor (Ken Schramm)

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---------------------------------------------------------------------- Date: Mon, 29 Mar 2004 03:42:49 -0600 From: Bill Tobler <wctobler at sbcglobal.net> Subject: RE: Electric Brew Kettle / And immsion chiller question Lonzo want's to go all electric. Good idea. I think you'll like it. You said, "I have an extra PID or two so my thoughts are to just run the HLT off a switch for now and use a PID on the kettle." I think I'd do just the opposite. Use the controller for the HLT. My first electric kettle had two elements, one 4500 watt and one 3000 watt. Each one had only on/off switches. I'd bring the wort up to a boil with both or just the 4500 watt, then maintain the boil with the 3000 watt. It worked very good. The 4500 watt element at full power tended to boil over a lot. My present electric kettle has an SSR driver, and I can control the boil with just one element. An electronics friend built it for me for just $50. E-mail me if you're interested. I attached a PDF drawing of my system for you to get confused over. My HLT has a 7000 watt element with a circulation pump to keep the water moving and help speed up ramps. Well, I'm off to work. Cheers!! Bill Tobler Lake Jackson, TX (1129.7, 219.9) Apparent Rennerian Return to table of contents
Date: Mon, 29 Mar 2004 03:48:32 -0600 From: "Dan McFeeley" <mcfeeley at keynet.net> Subject: Graham Sanders & an Oz Bus Hello all -- I wanted to pass on to you that Graham Sanders was injured after an encounter with an Oz bus and is laid up in hospital as a result. He has been in the habit of taking a bike ride every afternoon, last week he was accidently hit. It was a serious accident, from the reports on Oz Craftbrewing -- four cracked ribs, punctured lung, a lot of scraped skin. Graham is on O2 right now, lung capacity is only about 1 litre, average lung capacity is about 4 litres. He's on the mend, but slowly. His fellow Ozzies have decided to send him cans of megaswill to help motivate him to get well quickly. :-) Long time readers of HBD will remember Graham as an active participant on HBD until he got involved with the Oz Craftbrewing list, helping to promote Australian Craftbrewing. He still reads HBD regularly, but has channeled his energy these days in promoting Australian homebrewing. He also does a radio show for North Queensland Townsville on homebrewing. <><><><><><><><><><> <><><><><><><><> Dan McFeeley Kankakee, Illinois Return to table of contents
Date: Mon, 29 Mar 2004 08:52:41 -0500 From: "PHILIP ROBINSON" <PhilipRobinson at peoplepc.com> Subject: Doughing In I just doughed-in the mash and it came up very clumpy. I smoothed things out with the paddle, but am not really satisfied with this technique. I do infusion mash and am looking for some advice on how to get a consistent dough-in. Phil Robinson Yoknapatawpha HomeBrewery Return to table of contents
Date: Mon, 29 Mar 2004 14:34:27 -0500 From: Jeff Renner <jeffrenner at comcast.net> Subject: Re: Lager Yeast starter "Pat Reddy" <reddydp at charter.net> writes: >I'm going to brew my first Lager in 3 weeks. I want to pitch as much yeast >as possible - Is there any difference in creating a starter for lager as >opposed to an ale? I usually do the 1/2 cup DME in a pint of boiled water >routine - decanting and repitching twice for a 10 gallon batch. Any advice >is welcome and appreciated. Thanks. > >BTW...the yeast I plan to use is Wyeast 2042 Danish Lager A good rule of thumb is to pitch twice as much yeast for a lager as for an ale of the same gravity. For an ordinary (1.048) lager, the ideal is one fluid ounce (~30 cc) thick yeast solids for every gallon. This is possible when repitching but hardly possible when building up from a tube. Still, I think you ought to go for your standard routine, then do at least one more "build," possibly with 2-3 pints the last time. Even this is marginal. If you can rig up continuous aeration with a sterile filter, you will get more yeast. Adding a yeast nutrient will helps as well. Despite some advice to pitch at 68-70 F and drop the temperature when fermentation is evident, I like to use the traditional lager method of pitching as close to 48F as I can chill the wort and ferment at that temperature the whole time. Good luck. Lagers can be very rewarding - especially a Classic American Pilsner (CAP). 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: Mon, 29 Mar 2004 21:32:24 -0500 From: "Chuck Bernard" <bernardch at mindspring.com> Subject: Call for Judges - AHA NHC 1st Round East Regional AHA National Homebrew Competition -EAST Regional - Call for Judges The homebrew clubs of Northeast Ohio are once again proud to host the judging for the 1st Round of the American Homebrewers Association National Homebrew Competition East Regional. Judging will be held April 23 and 24, 2004 at J.W. Dover Beer and Winemaking Supplies on Detroit Road in Westlake (western Cleveland suburbs) Ohio. A small judging session will be held Friday evening, April 23 beginning at 6:30PM for any judges that can attend. The primary judging sessions will consist of morning and afternoon sessions on Saturday April 24 beginning at 9:00AM. Light breakfast snacks will be available prior to judging on Saturday and lunch will be provided for judges and stewards between the morning and afternoon sessions. After judging completes on Saturday, judges and stewards are invited to return at 6:00PM to attend a catered and potluck reception/gathering featuring the best food and beers of Northeast Ohio's homebrewers and selected beers from local craft brewers. We need your participation in this event as either a judge or steward. You do not need to be able to judge at all three sessions to attend. BJCP judges responding with firm commitments to attend by Friday, April 10 will be given first preference to judge at the styles of their preference. Those interested in judging or stewarding should send an email to beerjudge at mindspring.com, listing the sessions for which you are available, and the top three styles you prefer to judge. You may also call Judge Coordinator, Chuck Bernard at (330) 725-7072 Driving directions to J.W. Dover can be found on J.W. Dover's website, www.jwdover.com. Also, nearby discounted hotel rates have been arranged. Please include in your email whether you need hotel information. Chuck Bernard bernardch at mindspring.com Medina, OH Return to table of contents
Date: Mon, 29 Mar 2004 19:36:10 -0600 From: Stan Gammons <s_gammons at charter.net> Subject: Water I was wondering what opinions or experiences other have on trying to duplicate the type of water used in brewing a given style of beer. Take a dry stout for example. Since Dublin water is pretty hard, is it better to try to duplicate the water there by adding various chemicals to your water to get close to the water in Dublin? The water I use is from a public utility that gets it out of the Cummberland river. It may be a little hard, it's 90 ppm calcium, to make a pilsner beer but overall it's pretty good water to make most any style. Is it worth the effort to try to duplicate the water in the locale where the particular style that you are making originated? Return to table of contents
Date: Tue, 30 Mar 2004 15:21:36 -0500 From: Ken Schramm <schramk at resa.net> Subject: Tribute to a Mentor This Sunday, April 4th, would have been Bill Pfeiffer's 60th birthday. As a tribute to Bill (and an easy one to commit to, I must say), Bill brothers Ted and Al have proposed that homebrew and mead lovers raise a glass to his memory this Sunday at 7:00 pm Eastern. I'm in, and I hope you'll join me. If you don't know what to say in memory of a great brewer and meadmaker like Bill, I'm just going to say what Bill said to me many times: "Man, I love this hobby." Here's to Bill. Ken Schramm Troy, Michigan Return to table of contents
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