HOMEBREW Digest #4569 Fri 30 July 2004

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  sec: unclass re: Yeast Harvesting (Longish) ("Williams, Rowan")
  I don't hate bottling... Anymore... (Bev Blackwood II)
  Beer in NYC? (Dean)
  Bottling trick: use the dishwasher (David Radwin)
  Re: I Hate Bottling ("Robert M. Opalko")
  RE: I hate Bottling ("Bridges, Scott")
  Carbonating the soda keg ("Jim Bermingham")
  Re: Priming in soda kegs? (stencil)
  re-pitching into pseudo-Lambic slurry (RiedelD)
  Re: Priming in Kegs ("Michael O'Donnell")
  Re: Priming in soda kegs? ("Scott D. Braker-Abene")
  Re: Priming in soda kegs? ("RJ")
  Re: Priming in soda kegs? (Scott Alfter)
  RE: Priming in soda kegs? (David Hagan)
  re: acid additions (tmeier)
  reuse of yeast ("D. Clark")

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---------------------------------------------------------------------- Date: Fri, 30 Jul 2004 13:02:25 +1000 From: "Williams, Rowan" <Rowan.Williams at defence.gov.au> Subject: sec: unclass re: Yeast Harvesting (Longish) Many thanks to those who took the time to PM me with valuable feedback, advice and thoughts on the subject. The general consensus is that I overdiluted the incubated yeast in the first place. Whilst this may not spell the end of the harvesting process, I simply need to pay more attention to stepping up the starter when I want to use the bottled yeast at brew time. For my next harvest (2124) I will start with a much smaller starter and step up at high krausen. Thanks again to everyone for their help. Regards, Rowan Williams Canberra Australia [9588.6, 261.5] AR miles Return to table of contents
Date: Thu, 29 Jul 2004 22:42:34 -0500 From: Bev Blackwood II <bdb2 at bdb2.com> Subject: I don't hate bottling... Anymore... Dave in Tucson opined: > Bottling usually entails a lot of screaming, cursing, and fuming. Dave, Dave, Dave... I too hated the counter-pressure filling... I had enough of that after my first effort. I have since gone VERY low tech. I bottle straight from the keg using a picnic tap. Every now and then, I end wasting a bit of beer when my keg's a bit too carbonated, but as a rule, I get first rate fills! Any effect on the beer you ask? I still win first place ribbons, so I'd say not! Relax, don't worry and use a picnic tap! (It's literally the low pressure (about 8 psi) method to homebrew bottling bliss!) (BTW, I'm hoping to run the Tuscon marathon in December... would love to "carb-load" with you while I'm there!) -BDB2 Bev D. Blackwood II Co-Competition Coordinator The Foam Rangers http://www.foamrangers.com Return to table of contents
Date: Thu, 29 Jul 2004 20:42:56 -0700 From: Dean <dean at deanandadie.net> Subject: Beer in NYC? Been looking around the archives a little, but didn't come up with an answer to the question: Is there a good place to get beer in New York City? I'll be in the big apple for a few days next week and would like to find a pub or two with good brews. Thanks, - --Dean - Unscrambler of eggs - -- Take your time, take your chances - ------------------------------------------------------------------------------ It matters not how strait the gate / How charged with punishment the scroll I am the master of my fate / I am the captain of my soul. -- Invictus -- -- William E Henley -- Return to table of contents
Date: Thu, 29 Jul 2004 21:22:19 -0700 From: David Radwin <dradwin at sbcglobal.net> Subject: Bottling trick: use the dishwasher Dave Larsen wrote that he hates bottling in part because it makes a mess. I have found one way to minimize mess (primarily the inevitable drips and spills) in bottling is to put the priming bucket on the counter over the dishwasher and open the dishwasher door. Then any leakage will land not on the floor but on the inside of the dishwasher door where it will be automatically and effortless cleaned up next time I run a load of dishes. (I don't know if this technique would prevent messes from a counter-pressure filler.) I also use the dishwasher to sanitize my already-clean bottles (I can fit about 70), so the bottles are already directly below the bottling bucket. I can reach in, take a clean bottle, and fill it. I use a normal cycle with no detergent, althought if my dishwasher had a "sanitize" option I suppose I would use it. It takes 4-5 hours for the dishwasher cycle to run and the bottles to cool off, so sometimes I'll start the dishwasher before going to bed. I hope this helps. David in Berkeley, CA (sorry, responses to this account are automatically discarded) Return to table of contents
Date: Fri, 30 Jul 2004 07:48:25 -0500 From: "Robert M. Opalko" <Opalko at OxfordMS.net> Subject: Re: I Hate Bottling Dave Larsen wonders about what others hate in their brewing processes. The one thing I hate is waiting. Waiting for the beer to be ready for drinking. Waiting to get my ingredients in the mail. Waiting for the weekend to brew. Waiting...always waiting. - -- Cheers! Bob Opalko Return to table of contents
Date: Fri, 30 Jul 2004 08:46:32 -0400 From: "Bridges, Scott" <ScottBridges at sc.slr.com> Subject: RE: I hate Bottling >From Dave in Tucson: >I absolutely love brewing, and almost everything about it. I love >formulating recipes, selecting ingredients, mashing, sparging, boiling, >fermenting, kegging, and imbibing. However, if there is one thing I've >always hated, it is bottling. snip >I just thought I'd say that. Does anybody else hate anything about their >brewing process? Great idea for a discussion. Since there seems to be plenty of bandwidth available, I'll toss in my $.02.... I also love brewing. Actually, the last maybe 6-8 yrs I haven't done all that much. Kids, divorce, work, other interests, etc have kept me from brewing regularly like I used to. However, since I moved this year, I've rekindled my interest. I got a new beer fridge, new CFchiller, new brew cart. My new SWMBO is very supportive of the hobby, and enjoys the fruits of my labors. I'm working on getting my rig tuned for max efficiency, and min effort. It's become newly apparent to me how much fun it is, and how much I really missed the hobby when I doing other things. However, the part that I really don't enjoy is the clean up. To me, it doesn't seem like there is an easy way to get everything cleaned up without a lot of work and carrying heavy stuff around. I brew all grain (usually in 10 gal. batches) and have a 3 sankey keg set up with 2 propane burners and 2 pumps. Disposing of the grain, and cleaning out the mash tun, kettle, chiller, pumps, and hoses always seems like it takes too much work. That's the part I could do without. If anyone has suggestions on how to make this part of the process less chore some, I'd be eternally grateful. Scott Brewing (again) in Columbia, SC Return to table of contents
Date: Fri, 30 Jul 2004 07:47:58 -0500 (Central Daylight Time) From: "Jim Bermingham" <bermingham at antennaproducts.com> Subject: Carbonating the soda keg Greg Tatarian, from parts unknown, wants to know if it is possible to prime one's beer in a soda keg. Greg I assume you want to know if you can prime a keg the same way as you prime a bottle. The answer is yes. However, most people force carbonate with co2. Force carbonating allows you to enjoy your beer much sooner. Dave Larsen, From Tucson, wants to know what we hate about the brewing process. Dave, I hate seeing the bottles and kegs in the refrigerator. I just can't stand seeing them all lined up in rows, setting there mocking me. So I drink them as fast as I can. Jim Bermingham Millsap, TX Return to table of contents
Date: Fri, 30 Jul 2004 09:07:23 -0400 From: stencil <etcs.ret at verizon.net> Subject: Re: Priming in soda kegs? On Fri, 30 Jul 2004 00:15:23 -0400, in Digest #4568, Greg Tatarian wrote: >------------------------------ > >[ ... ] is it feasible to prime one's beer for carbonation in a >soda keg? It seems the vessel is certainly made for the pressure, so why >can't one just prime as normal for bottling, but rack into the keg? Yes, of course, but carbonating with CO2 is better. Pros: It's quick and easy; sugar or DME is cheap; and the beer is "naturally carbonated" (sigh.) Cons: There is a significant sludge accumulation, and the first few pints of each session will be hazier than the later ones (assuming there's more than one session :-); and degree of carbonation and serving pressure will be erratic, even if you vent the accumulated head gas and repressurize with bottle gas. But you'll never know for sure till you try it for yourself. stencil sends Return to table of contents
Date: Fri, 30 Jul 2004 11:26:54 -0400 From: RiedelD at pac.dfo-mpo.gc.ca Subject: re-pitching into pseudo-Lambic slurry I have a batch of pseudo-Lambic that's been churning away since September '03. I'm planning to soon rack it into 2 separate vessels (1 with cherries for Kriek and 1 for gueuze). Can I run a new batch of wort onto the slurry that has been fermenting the beer since last fall, or is a new innoculation the only way to go? any thoughts? Dave Riedel Victoria, Canada Return to table of contents
Date: Fri, 30 Jul 2004 08:51:26 -0700 From: "Michael O'Donnell" <mooseo at stanford.edu> Subject: Re: Priming in Kegs Greg asks about priming in soda kegs. Your intuition is correct; you can certainly do it. I've never actually primed, preferring to force carbonate in kegs instead. Do a quick search of the archives and you'll find a wealth of posts of how much sugar, etc. cheers, mike Monterey, CA At 08:57 PM 7/29/2004, Request Address Only - No Articles wrote: >It seems the vessel is certainly made for the pressure, so why >can't one just prime as normal for bottling, but rack into the keg? Return to table of contents
Date: Fri, 30 Jul 2004 09:08:10 -0700 (PDT) From: "Scott D. Braker-Abene" <skotrat at yahoo.com> Subject: Re: Priming in soda kegs? Greg Tatarian Writes: "but is it feasible to prime one's beer for carbonation in a soda keg?" Skotrat replies: Hey Now, Yah, Sure... No Problem. 1/4-1/3 cup priming sugar should do all of what you need. My only question is; Why bother? personally I would just force carb the beer in the keg after racking because it is far easier and will result in less mucky muck in the bottom of the keg come drinking time. Yet, if you feel the urge to try it then do it. It will work just dandy as I have tried it many times myself. C'ya! -Scott ===== "My life is a dark room... One big dark room" - BeetleJuice http://www.skotrat.com/skotrat - Skotrats Beer Page http://www.brewrats.org - BrewRats HomeBrew Club Return to table of contents
Date: Fri, 30 Jul 2004 13:16:26 -0400 From: "RJ" <rjdn4 at msn.com> Subject: Re: Priming in soda kegs? Greg, Absolutely nothing wrong with priming that corny keg with corn sugar... just be sure to cut the quantity of sugar to about 1/3 of what you'd be using to bottle with... Reason for the lesser amount is that you'll have a significantly larger volume of yeast in the keg than you would in each bottle. You also mention that you have a Trappist ready to go into the secondary... you could rack that to the keg, too, and let the remainer of the fermantation to carbonate it as well. RJ Return to table of contents
Date: Fri, 30 Jul 2004 10:43:26 -0700 From: Scott Alfter <scott at alfter.us> Subject: Re: Priming in soda kegs? On Thu, 29 Jul 2004 at 07:08:39 -0700, Greg Tatarian wrote: > [I]s it feasible to prime one's beer for carbonation in a soda keg? It > seems the vessel is certainly made for the pressure, so why can't one just > prime as normal for bottling, but rack into the keg? Theoretically, yes. In practice, you might have trouble getting the keg to seal up. With my kegs, I usually have to pull up on the lid while pressurizing the keg to get it to seal properly. You can't do that if your only gas source is what the yeast put out. You should be able to seal the keg with a keg charger and then let the priming sugar do its job. My understanding is that you should only use about 60% of the sugar you'd normally use if you're priming a keg. (The main reason I started kegging was to get away from the inconsistent results I was getting with bottle conditioning...it'd sometimes take forever to get enough carbonation for a beer to be drinkable. I don't have that problem anymore.) _/_ / v \ Scott Alfter (remove the obvious to send mail) (IIGS( http://alfter.us/ Top-posting! \_^_/ rm -rf /bin/laden >What's the most annoying thing on Usenet? Return to table of contents
Date: Fri, 30 Jul 2004 12:48:51 -0500 From: David Hagan <dhagan at rice.edu> Subject: RE: Priming in soda kegs? Greg- When I first started kegging I didn't know there was another way to carbonate. When I first tried force carbonating I didn't like the results, but I've gotten better at it. Use just a little less priming sugar or malt per batch than you would use to bottle. The first glass or so you draw off will have sediment in it, but after that it's clear aleing! Na Zdarovia! David H Return to table of contents
Date: Fri, 30 Jul 2004 21:02:13 +0100 From: tmeier at real-ale.net Subject: re: acid additions AJ, thanks for your excellent reply regarding acid additions which confirmed my suspicions and cleared the air. You really should write that book if you have the time. .. Local Bosco's Brameister Fred Scheer wrote in to suggest I do not need acid in my sparge water. Hey, that is the great thing about being a homebrewer - I am free to explore any procedure I want to enhance the quality of my beers, and I enjoy trying out new things. Fred writes: >Also, the Music City Homebrew Club in Nashville, TN is a >good source of help. I don't know of any MCB member (save a couple) that concern themselves with details like mash pH, but maybe that explains why two clubs 1/10th their size are brewing more quality beers. ;) 2004 Mid-South Homebrew Series Points Standings: Rocket City Brewers.....170 Brewmasters of Alpharetta.....115 Bluff City Brewers.....75 Chicken City Ale Raisers.....67 Antioch Sud Suckers.....60 Music City Brewers.....40 See you Saturday at the Fest! Tom Meier Nashville, TN Return to table of contents
Date: Fri, 30 Jul 2004 20:05:52 -0400 From: "D. Clark" <clark at capital.net> Subject: reuse of yeast Hi gang, It is so good to have the digest back. Thank you Pat for all of your efforts, I need an opinion from the board about some Wyeast 3068 that I have saved. I brewed a wheat that came out a little heavy with a starting gravity of 1.064, finishing at 1.012. When I started the smack pack it took off very quickly. I made a pint starter three days before brewing, and it also fermented very quickly. I chilled this "beer" to drop the yeast and poured off the liquid. To the yeast sediment I added another pint of wort from my sparge that I had thinned with water and boiled for a few minutes. This took off immediately and was really cranking when I pitched a little later. I did not oxygenate my wort, but just let it go. A week later my airlock was showing no activity so I racked to my secondary and found that my specific gravity was 1.032. I was hoping this beer would start up again and it did for another week with about a half inch or so of krausen on top. I racked to a keg today with a final gravity of 1.012. The beer is good. Strong but good. I have saved the yeast from the secondary, but will it have enough vigor left to ferment another batch after coming off a fairly high gravity beer? If I make another wheat with a S.G. of 1.060 or less would I be okay? I like this yeast a lot and I can usually get two batches made before the flavors fade. Thanks for the help. Dave Clark Eagle Bridge, New York Return to table of contents
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