HOMEBREW Digest #5128 Tue 16 January 2007

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  Re: Fermenting dextrins ("Greg 'groggy' Lehey")
  diacetyl: Middle Ages and Sackett's Harbor ("Peter A. Ensminger")
  Re:Half coupler on my boil kettle ("MARTIN AMMON")
  Overflow ("Mike Racette")
  Beer Rescue: An Update ("Peter Garofalo")
  Re: Overflow (Signalbox Brewery)
  Sulfur-onion-shallot smell? (Richard Lynch)

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---------------------------------------------------------------------- Date: Mon, 15 Jan 2007 16:03:21 +1030 From: "Greg 'groggy' Lehey" <grog at lemis.com> Subject: Re: Fermenting dextrins On Sunday, 14 January 2007 at 14:56:31 +0000, Signalbox Brewery wrote: > Chaps > > In his book 'Home Brewing - the CAMRA Guide', Graham Wheeler > asserts that there is no need to prime 'properly brewed' bottled beers > as fermentation of residual dextrins will provide sufficient condition > after four to six weeks. (He is talking about British ale styles, of course). "Sufficient" is in the eye of the beholder. > My experience has been different. Beers that end up flat stay flat > if re-opened and yeast is added, but condition if opened and > primings are added. Can anyone definitively assert or deny the > fermentation of dextrins by yeast, and if so provide a reference? I certainly can't provide references. But some months ago I made a Wei<replace with forbidden German ss symbol>bier which, despite all intentions, was a little flat. Today I drank another bottle after a couple of months and found it well carbonated. This was batch primed, and though that doesn't mean that it's completely uniform, I wouldn't have expected this much difference. Even before your message, I was wondering if a long-term additional fermentation had taken place. This was with Weihenstephan W86 (Wyeast 3068), not exactly your prototypical British Ale yeast. But it's certainly saccharomyces, and very certainly top-fermenting. Greg - -- Finger grog at lemis.com for PGP public key. See complete headers for address and phone numbers. Return to table of contents
Date: Mon, 15 Jan 2007 01:19:07 -0500 From: "Peter A. Ensminger" <ensmingr at twcny.rr.com> Subject: diacetyl: Middle Ages and Sackett's Harbor Regarding diacetyl ... http://www.hbd.org/hbd/archive/5127.html#5127-1 I last visited Sackett's Harbor Brewpub (upstate NY) 5+ years ago. I don't remember the diacetyl, but I do remember drinking a sampler. Every beer was very strange (sorry, but I don't take notes so can't give details). Never been back. Not sure, but I think that Sackett's Harbor bottles are contract brewed in Saratoga Springs (north of Albany, NY). After my experience at the brewpub, I've never bought the bottles. Despite the somewhat excessive diacetyl (IMHO) in Middle Ages beer (Syracuse, NY), they seem to have loyal customers and are prospering. God bless them, everyone! Cheers! Peter A. Ensminger Syracuse, NY Apparent Rennerian: [394, 79.9] Return to table of contents
Date: Mon, 15 Jan 2007 07:03:59 -0600 From: "MARTIN AMMON" <SURFSUPKS at KC.RR.COM> Subject: Re:Half coupler on my boil kettle If its a 1/2 NPT size you might take a 1 inch long by 1/2 nipple and slip a length of soft 1/2 copper pipe into it and solder it. The copper will fit thru the coupler into the pot. Than you can configure what you want in the pot. I would use compression fitting from the length of copper so you can take it a part. I myself have found false bottoms to be the way to go. I buy bulk material from Mc Nichols Co. 1/16 hole on 1/8 center SS 18 gauge. Yes they are a little expense to bare but they give you more area, they won't wear out, easy to clean. The phone number to Mc Nichols is 1-800-237-3820. I use a plasma cutter with a circle attachment and it cut's like a hot knife thru butter. Hope this helps God Bless Surfsupks Return to table of contents
Date: Mon, 15 Jan 2007 09:51:58 -0700 From: "Mike Racette" <mike.racette at hydro-gardens.com> Subject: Overflow No need for an airlock or blow-off tube in early fermentation with a carboy. For a 5 gallon batch I use a 6.5 gallon carboy and cover the opening loosely with aluminum foil to keep things from falling in and then go to an airlock as soon as things subside a little. As others have pointed out, nasties can't really get in while that much CO2 is coming out. An airlock is really unnecessary until much later. Return to table of contents
Date: Tue, 16 Jan 2007 09:51:47 -0500 From: "Peter Garofalo" <pgarofa1 at twcny.rr.com> Subject: Beer Rescue: An Update About a week ago, I posted my story of an oatmeal stout that had been in the keg for over a month and had a large diacetyl presence. I am happy to report that my crude kraeusening experiment seems to have gone very well. Less than a week after pitching about a pint of starter directly into the keg (and warming to about 68 F), I took a sample of the beer. I was pretty sure there would be no diacetyl, as there was no buttery aroma when I vented the keg. There was no diacetyl aroma or flavor in the sample (and I am very sensitive to that characteristic). I went one step further to see whether there was any AAL (diacetyl precursor) left in the beer. I used the method recommended by my friend George de Piro (check out http://www.professorbeer.com/articles/diacetyl.html for a description), and discovered that there was no issue there, either. I have placed the keg in a refrigerator at around 40 F, where it can settle for a few days. I plan to transfer it to a clean keg in a week or so, and have a taste of a toasted oatmeal stout, sans rancid butter. I was amazed at how well (and quickly!) this worked, and would highly recommend the method to anyone with a similar problem. Pete Ensminger can stop by for a taste any day. Cheers, Pete Garofalo Syracuse, NY Return to table of contents
Date: Tue, 16 Jan 2007 16:57:49 +0000 From: Signalbox Brewery <signalbox.brewery at ntlworld.com> Subject: Re: Overflow Steve Alexander mentions Bass's overflow problem: > Somewhere I tripped across some old 1930s era > photos of Bass employees sweeping foam overflow > out of the streets in front of the plant. A well-respected British regional brewery changed its yeast strain for this reason. While it didn't bubble out into the street it regularly escaped from the fermenter. As recently as the mid-1990s they did some contract brewing with somebody else's yeast which behaved better. The beer, needless to say, has not been the same since. Quasi-open fermenters are the dominant type in the UK for home brewing. As commercial brewers separate into monsters and minnows the former are going for conicals and the latter for open. David Edge, Derby UK Return to table of contents
Date: Tue, 16 Jan 2007 09:59:24 -0800 (PST) From: Richard Lynch <rlny7575 at yahoo.com> Subject: Sulfur-onion-shallot smell? Hey everybody, here's my latest predicament: Brewed a belgian on Sunday. 3.5 Gallons has been chugging along happily at 64F. Gravity is 1.010 now (Tues). I planned on stepping up the gravity and volume with a second addition of DME and candi sugar wort soon. This is my first time brewing a Belgian-style ale, and also using T-58 yeast, as well as Styrian Goldings. My problem is: I have this funky onion-shallot, sulfur smell wafting out of the airlock for about a day now! I pulled a little out to sample and I could still taste and smell a "normal" pleasant malty-pils flavor, but there's this hint of acidic, cocktail onion sort of smell/flavor on top. I definitely could have contaminated this batch - while fumbling with my immersion chiller I accidentally splashed about an ounce of tap water into my boil pot while cooling. Could this be a source of contamination? Or is it something else possibly - maybe sulfur produced by the yeast fermenting at a low temp? I'd love to see this turn out good, but I don't want to waste another few pounds of DME on a lost cause. Any thoughts are appreciated, Thanks! Rich Return to table of contents
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