HOMEBREW Digest #4941 Tue 31 January 2006

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  CAMRA Guide ("A.J deLange")
  RE Warming fermenter (Steven Parfitt)
  Re: Pubs in County Kent (Jeff Renner)
  Keeping Fermenter Warm (Rob Schlank)
  Cotswold Pubs (Scott Birdwell)
  water hardness ("Jay Spies")
  Homebrew Powerpoint ("Joe Aistrup")
  BABBLE Brew Off 2006 (val.dan.morey)

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---------------------------------------------------------------------- Date: Tue, 31 Jan 2006 13:03:09 +0000 From: "A.J deLange" <ajdel at cox.net> Subject: CAMRA Guide Buy it at one of the Heathrow bookstores or get it from Amazon UK http://www.amazon.co.uk/exec/obidos/search-handle-form/203-7517490-1060725 A.J. Return to table of contents
Date: Tue, 31 Jan 2006 05:59:41 -0800 (PST) From: Steven Parfitt <thegimp98 at yahoo.com> Subject: RE Warming fermenter In the winter my garage gets down to 45F. I simply wrap a dark towel around my fermenter and place a heat lamp about two feet away. I use a thermostrip thermometer on the carboy (Fermenter) and turn the heat lamp on when it gets below 66f, and off if it gets above 70f. I normally only cycle it once a day. It takes a little manual intervention, but due to the thermal mass of the fermenter it has a very slow ramp. You could adjust the distance from the heat lamp to the fermenter to eliminate the power cycling as well. STeven Steven, -75 XLCH- Ironhead Nano-Brewery http://thegimp.8k.com Johnson City, TN [422.7, 169.2] Rennerian "There is no such thing as gravity, the earth sucks." Wings Whiplash - 1968 Return to table of contents
Date: Tue, 31 Jan 2006 10:07:25 -0500 From: Jeff Renner <jsrenner at umich.edu> Subject: Re: Pubs in County Kent Bob Hall writes from just down the road in Napoleon, OH On Jan 31, 2006, at 2:19 AM, Request Address Only - No Articles wrote: > We've just received an invitation to a May wedding in Gillingham, > County > Kent, England. We'll probably spend some time in London, and there are > plenty of references to good pubs and tours there. However, I'd > like any > recommendations for pubs/tours out in the County Kent, Surrey, > Sussex area. Bob I'd suggest starting with the CAMRA page http://www.camra.org.uk/ SHWebClass.asp?WCI=ShowCat&CatId=15, which lists CAMRA chapters in each county. Often each chapter has named pubs of the year, which is certainly a good start. Some local chapters also publish regional Good Beer Guides. There are ones for Surrey, E. Surrey and W. Sussex, N. Sussex, the Kent Weald, and S.E. Kent (see source below). If you find some specific area you want to visit, you might email the contact person for that local chapter for ideas. > Also, I'd like to get a copy of the 2006 CAMRA Good Beer Guide, but > all of > my online searches list sources in the UK. Can anyone point me to a US > distributor? It's in the UK, but I've had good luck dealing with Beer Inn Print http://beerinnprint.co.uk/. Good selection, nice people (or person?) to deal with. They have a more complete selection of regional pub guides than CAMRA's shop, but I don't seem to be able to locate the CAMRA Good Beer Guide, which is UKP17 plus shipping from CAMRA. Very strange. I was sure that they have it. I'd check with them. If you like, I can email my UK friends, who now live in Essex but who used to live in Kent and who are still members of the Maidstone and Mid-Kent CAMRA chapter. They may have some favorites. And, of course, see my recommendation of Ye Olde Mitre in the City of London in today's (yesterday's?) HBD. Have fun. I hope you'll stretch it into a real vacation. Jeff - --- Jeff Renner in Ann Arbor, Michigan USA, jsrennerATumichDOTedu "One never knows, do one?" Fats Waller, American Musician, 1904-1943 ***Please note new address*** Return to table of contents
Date: Tue, 31 Jan 2006 10:19:20 -0500 From: Rob Schlank <rschlank at comcast.net> Subject: Keeping Fermenter Warm I have a Belgian Dubbel fermenting now, and the temp was dropping below 65f, slowing the fermentation. I did some research and settled on a terrarium heater (also used for keeping Lizards and other pets.) The heater is a pad that has adhesive on one side. I stuck it to the side of the carboy in the middle so it would not be crushed by the weight. It keeps the beer in the carboy at 68f - 70f depending on ambient temp. There are several sizes and the larger ones will give a bigger temp increase over ambient. With the small one (6" x 8") I am maintaining 68f - 70f, while the unheated fermenters are at 64f - 66f, so the smallest heater is giving me about 5f. If you want to dial in an almost exact temperature, you would need a Thermowell (metal tube fits into stopper and down into carboy so you can insert thermostat probe) and a thermostat. Beer, Beer and More Beer has these, as do other brew supply sites. I used a Zoo Med Under Tank Heater. You can buy at any pet supply store or online for about $15 for the small one, and under $30 for the biggest. They also have a Cable Heater that looks interesting and would not be as "permanent" since it could be wrapped around the carboy needing the heat and easily removed. I have not tried this though. A 50w, 23' cable is about $30 at PetSmart.com. More info on these heaters at: http://www.zoomed.com/html/under_tank_heaters.php Of course, the recommendation to lager is a GREAT one! You'd have a hell of an Oktoberfest ready if you start now! Rob Schlank Independent Home Brewer Newbie Return to table of contents
Date: Tue, 31 Jan 2006 10:20:18 -0600 From: Scott Birdwell <defalcos at sbcglobal.net> Subject: Cotswold Pubs > Chris Hofmann asks about pubs in the Cotswolds. I've been to > Chipping Norton in the Cotswolds! The Cotswolds are lovely, famous > for > the yellow sandstone (called Cotswold stone go figure) that all of the > older homes are made from. One of my ABSOLUTE favourite pubs is in > Great Tew (a tiny place actually) called the Falkland Arms. > http://www.falklandarms.org.uk/ > A lovely place with a thatched roof. Ancient, of course! And an > excellent Plowmans lunch (huge piece of stilton, with a crusty > bread and > cress salad and Branston pickle). Yum! Also, a fine selection of > guest > beers on tap. > > If you check the link, you'll see it is critically acclaimed. I > haven't > been there since 1992, but it remains a very, very pleasant memory! > > Jim Cave I can echo Jim's sentiment with regard to The Falkland Arms. I've been there a couple of times (the last time being about two years ago) and it hasn't lost any of its charm. We were there late morning on a Monday and the place was virtually deserted. By the time we were finished, it was packed! The Great Tew isn't easy to get to, but well worth the effort. I can also highly recommend The Royal Oak in Tetbury, Gloucestershire and The Smoking Dog in Malmesbury, Wiltshire (technically just outside the Cotswolds, but just barely. . . and, besides, they host a beer and sausage festival every May!). Hope this helps. Have fun! Scott Birdwell DeFalco's Home Wine & Beer Supplies Houston TX www.defalcos.com Return to table of contents
Date: Tue, 31 Jan 2006 15:36:04 -0500 From: "Jay Spies" <jayspies at citywidehomeloans.com> Subject: water hardness All - Just moved to York, PA recently and one of the techs who's doing follow up on our new house did a pH and hardness test on our water supply and said "it's very soft, only about 3-4 grains of hardness". I asked him to clarify and he said that was the scale thay they used to measure hardness. My pH is a bit high at 6.5 - 7. So I'm stumped. Short of ordering a full-on water test from York County, how do I quantify these measurements? How would I best compensate for making beer? I'd hope that the soft water (if it is in fact soft) would lend itself well to pilsner-type styles, and would likely require some mineralization for hoppier styles. A.J. DeLange to the rescue? Anyone? Bueller? Bueller?? Thx in advance, Jay Spies Head Mashtun Scraper Asinine Aleworks York, PA Return to table of contents
Date: Tue, 31 Jan 2006 17:21:36 -0600 From: "Joe Aistrup" <joe_aistrup at msn.com> Subject: Homebrew Powerpoint Hi all, My homebrew club is teaching a community course on homebrewing: Homebrewing 102. We plan to do a partial mash since this exposes them to basic brewing practices from an extract and all-grain prespective. I know that Beertown, Zymurgy, BYO, and several other internet sites have tons of material to help with this class. But, I was wondering if anyone has already put together a powerpoint slideshow designed to teach a brewing course. I would be interested in both extract brewing (Homebrewing 101)or partial mash brewing (Homebrewing 102). Thanks in advance. Sincerely, Joe Aistrup Manhattan, KS Little Apple Brew Crew Return to table of contents
Date: Tue, 31 Jan 2006 17:21:50 -0600 From: val.dan.morey at juno.com Subject: BABBLE Brew Off 2006 Attention brewers, entries are now being accepted for the BABBLE Brew Off 2006. Some good reasons to enter: 1. We are part of the Midwest Homebrewer of the Year Circuit. 2. We are having an Entrant Appreciation drawing. One entrant will be selected at random to win a special prize package. Each submission counts as an entry in the drawing. So the more you enter the better your chances. 3. Special category for 2006 - Beyond Barley Beers 4. Ribbons and prizes, donated by our sponsors, will be awarded to flight and BOS winners. For full details and entry forms visit: http://www.babblehomebrewers.com/ Entries can be dropped off or shipped to Flatlander's in Lincolnshire, IL through the 18th. Additional drop off sites (1st through the 16th) for those in the greater Chicago metropolitan area are: Chicagoland Winemakers, Elmhurst Brew and Grow, Schaumburg The Homebrew Shop, St. Charles Crystal Lake Health Foods, Crystal Lake An awards ceremony will follow the event, starting around 4:00 pm. Cheers, Dan Morey BABBLE Brew Off Organizer Return to table of contents
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