HOMEBREW Digest #5479 Sun 04 January 2009

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  re: Frambois ("jeff_ri")
  Your favorite beer: This could be fun ("Jerry \"Beaver\" Pelt")
  RE: Coolships ("Mike Sharp")
  Need help with setting up my draft system. ("Matthew Frayer")

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---------------------------------------------------------------------- Date: Sat, 3 Jan 2009 10:31:21 -0500 From: "jeff_ri" <jeff_ri at cox.net> Subject: re: Frambois Hi All, In HBD #5478 Joe Katchever asked about adding raspberries to a lambic and not having the fruit sugars ferment. After the primary is complete, add some potassium sorbate before adding the fruit. The potassium sorbate will prevent the yeast from restarting the fermentation. Jeff McNally Tiverton, RI (652.2 miles, 90.0 deg) A.R. www.southshorebrewclub.org Return to table of contents
Date: Sat, 3 Jan 2009 10:37:04 -0800 (PST) From: "Jerry \"Beaver\" Pelt" <beaverplt at yahoo.com> Subject: Your favorite beer: This could be fun Hi all, I'm mostly a lurker that enjoys reading this every day to pick up tidbits of knowledge. Due to unemployment circumstances, I've been unable to brew for about two years. With a Christmas gift, I can finally scratch my brewing itch again. I'm going to ask this forum to give me some suggestions from their favorite beers. I'm thinking it will bring some lurkers out of the closet and give the regulars a chance to brag about their best. I'm hoping that out of this, I'll find a beer that tickles my fancy that's not in the books. Thanks Return to table of contents
Date: Sat, 3 Jan 2009 12:48:11 -0800 From: "Mike Sharp" <rdcpro at hotmail.com> Subject: RE: Coolships Kai said: [...] But Steve already mentioned that wort oxidation is a big No-No in today's brewing. Mainly because the oxidation that leads to darker and less stable beers and the biological instability that comes fom such a large wort surface being exposed to the air. It is really hard to find any operating cool ships in German breweries these days. Even in small museum breweries. [...] That's interesting; The biological aspect is the very reason I've read that some Belgian breweries still use one. Regards, Mike Sharp Kent, WA [1891.3, 294deg] AR Return to table of contents
Date: Sat, 3 Jan 2009 17:46:39 -0500 From: "Matthew Frayer" <mjfrayer at gmail.com> Subject: Need help with setting up my draft system. Hi all, I am in the process of setting up my dream taps in my dining room. My intention is to have my kegs in a converted chest freezer and then run the beer lines up through the floor to the tower in the dining room above. I think that I have a pretty firm grasp on how to balance the system (total distance is about 10 feet so I would need 1/4" ID tubing) but I am trying to figure out if I need to have further cooling on the lines as they leave the freezer and head upstairs. I have done a little research and have seen that I could install a blower in the freezer and run the lines through either rigid or flexible tubing to keep the lines cool all the way to the faucet. Here are my questions. 1. Is it necessary to refrigerate the lines if they are travelling through a 50 degree space? 2. Is there a way to keep from needing to keep the blower running all the time? How big of blower do I need? (It should be a pretty straight shot from freezer to faucet. No turns) This seems very inefficient from an energy standpoint. Is there anyone else out there that has done this. Could you lend me some advice? Thanks Matt Return to table of contents
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