HOMEBREW Digest #4760 Sun 17 April 2005

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

		Digest Janitor: pbabcock at hbd.org


                  This Space For Rent
      Visit http:// to show your appreciation!

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

  personal notes ("Michel J. Brown")
  Judges & Entries Needed, 12th Annual BUZZ Off May 21st ("Christopher Clair")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * The HBD Logo Store is now open! * * http://www.hbd.org/store.html * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Suppport this service: http://hbd.org/donate.shtml * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 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. LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go instead to http://homebrewfleamarket.com and post a free ad there. 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@hbd.org or read the HBD FAQ at http://hbd.org. JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning, and Spencer Thomas
---------------------------------------------------------------------- Date: Sat, 16 Apr 2005 04:14:45 -0700 From: "Michel J. Brown" <zymurgyst at comcast.net> Subject: personal notes Fwiw, I have found through my 33 years of experience (25 years of all grain brewing), that the following are true, perhaps even apocryphal ;^) 1.) Most diacetyl production is caused by delayed/slow cooling after the boil and using malt high in S3-Methionine. 2.) Most air/gas entrained in a system is from breakout due to the relatively low temperatures used in mashing and/or sparging (my remedy is simple: either boil first and cool to proper temperature, or add brewing salts to hasten breakout. 3.) Most Belgian Ale breweries use fermentation temperatures from 65' F to 90'F and rely on a single strain with other microflora going along for the ride (my preference is for the Belgian Abbey II Wyeast 1762) since it impossible for most of these farmhouse breweries to keep a microbiologically sterile environment. 4.) I've found that tartness in a beer like Flemish ale(s) is best added by either a small addition of sauermalt (like around 4-8 oz per 5 gallons) or a small addition to the kettle at end of boil of lemon zest (1/4-1/2 tsp is all you need, trust me, would I lie?) to the wort. 5.) As far as mashing goes, I prefer a single step mash at 150'F for 2~3 hours (that's right, I said *hours*) using Gambrinus 2 row pale ale malt, sparging for another 2~3 hours with *output* water at 170-180'F. Then I immediately add the first load of hops as soon as I begin to fill the kettle ( a la first wort hopping) and thence proceed to a full 90~120 minute boil. Cooling takes place with a ChillZilla, and comes out at pitching temperature of around 72'F in just under 5 minutes. 6.) Oxygenating the chilled wort is only necessary when underpitching, or pitching first generation yeasts. I frequently find I have to oxygenate the first batch, but subsequent batches are sufficient in healthy yeast population that extra O2 is really not as necessary as people would have you believe. I change yeast after 4~6 uses, depending on ambient temperature, and viability, as well as possible microbial infections. 7.) I split my beers between bottling and kegging depending on the style, alcohol content, and just plain old personal preferences. I usually bottle my big beers (just recently bottled a batch of American Empirical Stout -- OG 1.150, TG 1.025, IBU~100 using 1968 London ESB from Wyeast) and keg all the lower beers except for my Belgian Farmhouse style ales, which are bottle conditioned. 8.) CPBF procedures will vary from unit to unit, and from brew to brew, but in general, they are not prone, as others have suggested, to diacetyl formation (see 1 above) since I have never (yet) experienced that problem with my CPBF. As far as air being including in the ullage, if you keep the ullage to 4 or 5 mm or less, and use oxycaps, this should not pose a significant risk from personal experience, with bottles up to 12 years old of my tripels, and barleywines. 9.) Most infections can be traced back to improper sanitization procedures, and most gushers I have judged were simply over carbonated as they had no signs of infection (clear in bottle, little/slight sediment, no pellicle, etc). 10.) Finally it has been my personal experience that if you use sound brewing practices, and have correct sanitization procedures, and use fresh ingredients with water that is potable, and appropriate for brewing, you will succeed most of the time in producing a great brew. I cannot stress enough the fact that it is procedure, policy, and processes that delineate the good brewers from the truly great (that's my aspiration, still haven't reached that level yet, although I've been told otherwise) ones. Cheers, Slainte, Skool, Salud, and Prost! Michel J. Brown (a.k.a. The Doctor) Somewhere in the unfashionable eastern end of Mutter's Spiral in the Milky Way - -- No virus found in this outgoing message. Checked by AVG Anti-Virus. Version: 7.0.308 / Virus Database: 266.9.12 - Release Date: 4/15/2005 Return to table of contents
Date: Sun, 17 Apr 2005 17:20:51 -0400 From: "Christopher Clair" <buzzclub at verizon.net> Subject: Judges & Entries Needed, 12th Annual BUZZ Off May 21st Brewers Unlimited Zany Zymurgists (BUZZ) is proud to announce that the 2005 BUZZ Off home brew competition will be held on Saturday, May 21st at Iron Hill Brewery & Restaurant in West Chester, PA. For another year we will be a qualifying event for the prestigious Masters Championship of Amateur Brewing (MCAB) as well as the Delaware Valley Homebrewer of the Year. All BJCP recognized styles (2004 guidelines) including meads and ciders are eligible for entry. For complete details and forms, please visit the BUZZ web site at http://hbd.org/buzz. Entries will be accepted between May 1st and May 15th. For drop off and mail in locations please refer to the BUZZ web site. Please, do not send entries to Iron Hill. BJCP Judges and stewards will be needed. If you are interested please contact me or another committee member (contact information can be found on the web site). All judges must be BJCP certified (any ranking). Good luck and cheers! Christopher Clair buzzclub <at> verizon.net http://hbd.org/buzz Return to table of contents
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 04/17/05, by HBD2HTML v1.2 by KFL
webmaster@hbd.org, KFL, 10/9/96