HOMEBREW Digest #4869 Thu 13 October 2005

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  Re:Post your location (Doug Renfrew)
  Re: Post your location (Jeff Renner) (Kevin Wagner)
  Beer "flavor spikes" and pH Meters ("Steve Laycock")
  Posting our Location (Trevor LaRene)
  Knoxville Tennessee Brewers Jam (Paul Hethmon)
  rennarian location ("eric")
  Good Pump Source? ("Dave and Joan King")

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---------------------------------------------------------------------- Date: Thu, 13 Oct 2005 10:05:43 -0400 From: Doug Renfrew <renfrew at email.unc.edu> Subject: Re:Post your location Doug Renfrew Carrboro, NC [6921.7, 14] Apparent Rennerian - -- - --------------------------------------------- P. Douglas Renfrew Graduate Student Molecular and Cellular Biophysics Program Dept. Biochemistry and Biophysics Unv. of North Carolina at Chapel Hill - --------------------------------------------- Return to table of contents
Date: Thu, 13 Oct 2005 08:03:12 -0700 From: Kevin Wagner <Kevin.Wagner at Vallent.com> Subject: Re: Post your location (Jeff Renner) > Post your location Kevin Wagner, Shoreline (North Seattle Suburb), Washington [1895.2, 294.8] Apparent Rennerian (Statute Miles) Cheers, Kevin Return to table of contents
Date: Thu, 13 Oct 2005 12:02:15 -0700 From: "Steve Laycock" <slaycock at discoverynet.com> Subject: Beer "flavor spikes" and pH Meters Guten Tag! Our homebrew club (ZZ Hops) recently had a beer "flavor" (actually off flavor) demonstration graciously given by the microbiologist at our local brewery. She had diacetyl and acitic spikes added to a neutral base beer (wheat) for our sampling and evaluation. It was a interesting demo to see the range of sensitivity our members had to the diacetyl flavoring. The diacetyl sampling was right in the face of some and non-existent to others. All that said, as a club we are interested in knowing if there is a source for other "flavor" concentrates that can be purchased in moderate quantities and used in our sampling. Cost is a big factor for us, as we're a small club with limited funds (like all hb clubs) and would be willing to purchase chemicals and blend for specific "off flavors or flavor compounds" if this greatly reduced the cost -Vs-prepared samples. But dont have any chemists on board to guide us to basic blends to replicate various off flavors... any hope here? On another note, several of us are looking into pH meters as of late and I thought I'd inquire into the beer pool to see what meters are best for our application, and what people are happy with. Temperature compensating meters look to be a favorable choice to eliminate the added task of cooling the sample or calculating for the temp variation. Replacement probed meters.. are they a better value long term? I'd like to know what your using, basic cost & mod #'s (if possible), how frequent probes need to REALLY be changed and what is the best method to maximize the buffer samples life expectancy or usefulness. Also I hate buying a $40 or 50 meter and have to junk it out in a year or 2, what can I expect for life cycle's on the $100 range meters? thanks, Steve in KC Highwater Brewhaus Return to table of contents
Date: Thu, 13 Oct 2005 13:07:13 -0500 From: Trevor LaRene <larene4 at tds.net> Subject: Posting our Location Jeff Renner announced: "It's time for my semi-annual request that posters tell us their name and location. It fosters community and might help answer questions you have. Who knows, there might be a homebrewer in your hometown that you never knew about, or maybe someone with the same water problems that he's solved." Okay, I'll participate: Trevor LaRene Green Bay, Wisconsin [259.4, 307.4] Rennerian I haven't solved any problems of monumental proportions, but I have discovered: 1) never turn your back on a boiling wort, 2) digital thermometers don't like wort, and 2) never, ever give up on a batch of beer. I made a beer last fall, and Murphy arrived with his famous Law. A stuck sparge, a boilover, and a ruined thermometer...resulted in a beer that made it to the final round of the 2005 AHA Homebrew competition. And not that you asked, but I am a member of the Green Bay Rackers, and the AHA, and my favorite recipe is one that I created, a pretty darn good Baltic Porter. I also enjoy making meads. Return to table of contents
Date: Thu, 13 Oct 2005 14:30:09 -0400 From: Paul Hethmon <phethmon at hethmon.com> Subject: Knoxville Tennessee Brewers Jam For those of you in the East Tenneessee area, this Saturday (October 15) is the 9th Annual Knoxville Brewers Jam. Complete info at http://www.knoxvillebrewersjam.com. Short info is music and beer including a sampling of homebrew from the Tennessee Valley Homebrewer's Association. TVHA helps to organize and provides grunt labor for the event which benefits Community Shares (http://www.communitysharestn.org). - -- Paul Hethmon phethmon at hethmon.com Farragut, Tennessee [443.2, 182.3] Apparent Rennerian Return to table of contents
Date: Thu, 13 Oct 2005 19:11:17 -0600 From: "eric" <zeee1 at nebonet.com> Subject: rennarian location Hello all Assuming WGS84, my rennarian seems to be 1442.8, 278. Deweyville, UT Hey Bob D, where is Riverton? Eric Andersen Return to table of contents
Date: Thu, 13 Oct 2005 21:40:07 -0400 From: "Dave and Joan King" <dking3 at stny.rr.com> Subject: Good Pump Source? We have a member looking for a pump for his all-grain setup. I see B B & MB has a couple expensive pumps, and Midwest has a decent sounding one. I've got an old 1/20 horse, magnetically coupled Teel 1P677A that I like, but can't find it on the web, so it might be out of production. Any suggestions? Dave King, BIER, [396.1, 89.1] Apparent Rennerian Return to table of contents
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