HOMEBREW Digest #5030 Wed 12 July 2006

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  Traffic, etc ("Peed, John")
  Video on Siebel Institute ("Lemcke, Keith")
  Fixing carbonation in a bottled beer (Scott Alfter)
  Re: Wichita Kansas area home brew clubs (Jim Eberhardt)
  Lambic Brewing in San Fransico Bay Area (Mike Sharp)
  Scottsdale water ("A.J deLange")
  classically ravine ("Debra Barrett")

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---------------------------------------------------------------------- Date: Mon, 10 Jul 2006 14:27:44 -0700 From: "Peed, John" <jpeed at elotouch.com> Subject: Traffic, etc Greg asks if HBD has become obsolete. I don't see why - traffic has slowed, but it certainly hasn't stopped. There are lots more alternatives lately so naturally HBD won't get as much traffic as it got when it was practically the only game in town. Gotta disagree with Oogie on the temp distribution of RIMS systems - they're pretty darn good at maintaining an evenly distributed, constant temperature (assuming good design). Strawberry yogurt? Sounds like poor serving line maintenance. It oughtta be a crime to do that to beer ... John Peed Oak Ridge, TN Peed's Wicket Alery Return to table of contents
Date: Mon, 10 Jul 2006 17:27:38 -0400 From: "Lemcke, Keith" <klemcke at siebelinstitute.com> Subject: Video on Siebel Institute We get a lot of homebrewers inquiring about our school and our brewing courses, so I thought I would let homebrewers know that there is now a 7-minute video documentary about Siebel Institute on YouTube.com that covers the history of our school, information about our campuses & host cities, and other stuff. You can link directly to the video presentation by visiting the site at http://www.youtube.com/watch?v=5Iwe0JYBw9I <http://www.youtube.com/watch?v=5Iwe0JYBw9I> . I hope you enjoy it! Keith Lemcke Siebel Institute of Technology Advanced Homebrewing Course July 24 - 28, 2006 Return to table of contents
Date: Mon, 10 Jul 2006 15:38:06 -0700 From: Scott Alfter <scott at alfter.us> Subject: Fixing carbonation in a bottled beer Earlier this year, I bottled a wee heavy that had been sitting in secondary for a good long time. Knowing the yeast had most likely fallen out, I put a sprinkle of dry yeast in each bottle along with a carbonation drop. One month after bottling, the wee heavy was still flat. Figuring that it's a big beer, I gave it some more time. A few days ago, I popped another wee heavy. It's still flat. This morning, I had a brain-fart that might be a possible fix, and I figured I'd run it by the people here to see if it's reasonable or if I should try something else: 1) Flush a sanitized corny keg with carbon dioxide. 2) Empty each bottle into the keg, keeping the mouth of the bottle inside the keg. 3) Close up the keg, throw it in the kegerator, and force-carbonate it. 4) Bottle with a counter-pressure filler (optional). I'm thinking that carbon dioxide, being heavier than air, will sit in the keg as long as it's level. This should maintain an oxygen-free environment inside the keg. If the mouth of the bottle is held inside the keg, exposure to oxygen should be minimized. Therefore, it shouldn't matter if the beer splashes on the way to the bottom of the keg. As the keg fills up, the carbon dioxide will float on top and will be pushed out the top. Does the above sound reasonable, or should I try something else? I've fixed carbonation problems before by just adding more yeast, but since that's already not worked, I don't know if it's worth giving that another shot. _/_ / 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: Mon, 10 Jul 2006 18:26:43 -0500 From: Jim Eberhardt <jim at jacysplace.com> Subject: Re: Wichita Kansas area home brew clubs Jake Lowen wrote: > > My friend and I who are both home brewers would like to get connected > to the larger homebrew community in or around Wichita, KS. I have > heard that there may be a club in Hutchinson, and I've seen > information on a Derby Brew Club, but I can't seem to find contact > information for them. > > Can anyone connect me with home brew clubs in South Central Kansas? > Jake, I don't know about Hutchinson, but Derby Brew Club has a web site (derbybrewclub.org) with contact, meeting and club information on it. If you call or email Rick he'll gladly let you know about the next meeting or answer any questions you have. Sorry for the delay in replying but I'm just getting caught up on my digests Jim Eberhardt Wichita, KS Return to table of contents
Date: Tue, 11 Jul 2006 19:51:05 -0700 (PDT) From: Mike Sharp <mike_sharp at pacbell.net> Subject: Lambic Brewing in San Fransico Bay Area Hi, I'm looking for other brewers in the San Francisco Bay Area (or perhaps slightly farther afield) that are interested in making Belgian Lambics. I'm relocating to another part of CA and that has presented some interesting opportunities for local lambic brewers. Please contact me off-line. --Mike (the *long* ago founder of Lambic Digest) Return to table of contents
Date: Wed, 12 Jul 2006 21:53:46 +0000 From: "A.J deLange" <ajdel at cox.net> Subject: Scottsdale water The current water quality report (2006) for Scottsdale can be downloaded from http://www.scottsdaleaz.gov/water/Quality/default.asp though I don't think you will find the data too useful as hardness, for example, is stated to range over 2 orders of magnitude (2 to over 200 ppm). If this is accurate (and since the range of calcium levels is less than 2 orders of magnitude it can't be) implies that while the water is sometimes very hard it is sometimes very soft. I would advise obtaining a hardness test kit a measuring from time to time to see if you can detect a seasonal (or other) pattern for help in planning brews. Passage of hard water through a carbon filter will have no effect on its hardness but a Brita filter is not just a carbon filter. It also contains ion exchange resins which will pull out hardness. The amount removed depends mostly on the contact time. Passing the water through the filter multiple times will remove more hardness at each pass. A Brita filter is probably not the best way to remove hardness from brewing water. Removing hardness is not, in general, something you want to do anyway. Removing bicarbonate is something you do want to do and this can be done by heating the water to boiling and letting it stand or treating it with lime. Several brewing books and the HBD archives will tell you the details. A.J. Return to table of contents
Date: Wed, 12 Jul 2006 17:55:17 -0500 From: "Debra Barrett" <ozgeipocxn at rickymail.com> Subject: classically ravine TRADE ALERT : E G L Y . O B The pick promo campaign strikes back... High Growth Equities Vol VI, III Company: Ever-Glory International Group Symbol: EGLY Current Price: $1.15 Short-Term Target Price: $3.50 A diverse portfolio is key to financial success. Sure a few blue chips are nice, but it's also important to spice up you holdings with small-cap stocks. We believe that this pick is the perfect addition to any trader's portfolio. Why? It's and undervalued gem in an explosive business sector. Everglory International is an American company engaged in garment manufacturing in China. Those making money in China are those that got in early. Everglory has been there for over 10 years, and has clients such as Reebok, North Face, Levi's and now Eddie Bauer. Here's recent news: LOS ANGELES, July 10, 2006 (PRIMEZONE) -- Ever-Glory International Group signed an order valued at approximately $1,000,000 with OTTO, a successful customer-oriented multi- channel retailer. This company is not only solid, but Explosive as well! A Huge PR campaign has just started and more incredible news is expected this week and next. It's time to accumulate and ride it to the top! Watch this one go higher and higher all week!!! This mailing was sent out by a third party which is in no way affiliated with the featured company. Invest0rs should not rely solely on the information contained in this report. Rather, invest0rs should use the information as a starting point for doing additional independent research on the featured company. Return to table of contents
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