HOMEBREW Digest #5374 Sun 20 July 2008

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  Efficiency and Astringency ("Jason Gazeley")
  Yeast slants versus suspension (Fred L Johnson)
  HBD's future and.... (Robin Griller)
  further to plastic bottles.... (Robin Griller)

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---------------------------------------------------------------------- Date: Sat, 19 Jul 2008 09:25:57 -0600 From: "Jason Gazeley" <jason.gazeley at gmail.com> Subject: Efficiency and Astringency I recently bought a Barley Crusher Malt Mill. Scince buying the mill my efficiency has gone from 70% to 82%. The mill is set to .039". I crush with a drill as slowly as possible. I recirculate Through 1/2" silicone tubbing and a stainless false bottom at a rate of .75 gallons per minute. I fly sparge with 170f water. I use BeerSmith to calculate the amount of water I use. Scince buying the mill all of my beers have an astringency that although not over powering is still noticeable and annoying. Is it possible that my new higher efficiency my sparge water gravity is dropping too low to maintain a good Ph range? Or could it be something else? What solutions would you recommend? Cheers, Jason - -- Join our Yahoo Homebrew group Desert_Quenchers Return to table of contents
Date: Sat, 19 Jul 2008 13:25:50 -0400 From: Fred L Johnson <FLJohnson52 at nc.rr.com> Subject: Yeast slants versus suspension For years, I have kept my yeast cultures by merely putting 10 mL of a suspension a fully-fermentated starter culture into sterile 30 mL vials and keeping these at about 35 degrees F. When I'm ready to make a starter, I just pull out a vial and transfer the contents into the starter medium, and this can be several months later. Is there an advantage to using slants to store my yeast instead of the method I've been using? The principal difference that I can see in the two methods is as follows. Yeast grown and stored on slants are put into storage at a time when the yeast is actively growing and is in contact with a fully nutritive medium, whereas the yeast are in a dormant state when I put them into storage from the spent starter culture and are stored in a medium that has no fermentable sugars. I'd especially love to hear from the microbiologists or anyone with experience in this. Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Sat, 19 Jul 2008 20:19:39 -0400 From: Robin Griller <rgriller at chass.utoronto.ca> Subject: HBD's future and.... Hi Pat etal., I like the suggestion of a sustaining membership. I'd be happy to contrubute a small but steady amount of cash for the hbd to keep going.... in terms of what you described, Pat, does this mean that Brews and Views will cease to exist once HBD moves to a new set up? cheers, Robin Return to table of contents
Date: Sat, 19 Jul 2008 20:24:46 -0400 From: Robin Griller <rgriller at chass.utoronto.ca> Subject: further to plastic bottles.... Steve A, wrote: "Try a month or two. Most plastics transpire oxygen. Some transverse PET laminate bottles which are relatively impervious were under development for commercial beer use (by SAB-Miller I think) but I haven't seen these on the market ((perhaps never will given feedstock prices))" A number of breweries selling here in Canada use PET bottles for selling beer here, including Charles Wells' Brewery (from the UK), which sells their IPA and Lager in 2 litre brown PET bottles, and a few of the micros up here. I could check with LCBO employees to ask about shelf life, but there doesn't seem to be any issue there. As I said, using the brown PET bottles sold in homebrew shops up here, none of the brewers I know who used them ever had any problems with beer stored in them over a period of several months..... Robin Return to table of contents
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