HOMEBREW Digest #5546 Mon 04 May 2009

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  Hop Support (Glyn and Mary)
  Excess CaCO3 / Mineral loss during mash (Matt)
  Mineral Loss ("A.J deLange")
  Flag poles for hops (David Harsh)
  MBAA Global Emerging Issues (Fred Scheer)

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---------------------------------------------------------------------- Date: Mon, 4 May 2009 05:36:03 -0700 (PDT) From: Glyn and Mary <graininfuser at yahoo.com> Subject: Hop Support I can't not tell you for sure that it will not work. But I don't think that two flag poles will support 6 mounds of hops. There will be a lot of weight pulling those poles sideways. Add to that some wind loading, and I don't think it will work. I have always supported mine with telephone poles. Not esthetically please perhaps, but very effective. Glyn So. Middle TN (under water at the moment) Return to table of contents
Date: Mon, 4 May 2009 07:01:30 -0700 (PDT) From: Matt <baumssl27 at yahoo.com> Subject: Excess CaCO3 / Mineral loss during mash Wow, what an incredible answer. Thank you AJ. I'll play with the spreadsheet and see what the effects of major acid production might be (say a few hundred ppm each of lactic and acetic acids--in the worst case with a pure CO2 atmosphere). - --- Regarding mineral loss during the mash... aside from chemical reaction, there's the simple fact that you leave behind whatever water remains locked in the spent grain, and some minerals that were dissolved in that water. Matt Return to table of contents
Date: Mon, 4 May 2009 10:15:51 -0400 From: "A.J deLange" <ajdel at cox.net> Subject: Mineral Loss Interesting that there are 2 posts on mineral loss in the mash tun on the same day. There are a couple of mechanisms at play. The first is that if you have liquor that is super saturated with respect to calcium carbonate, calcium carbonate is going to precipitate when that liquor is heated which is, of course, one of the most popular ways of decarbonating water: Ca++ + 2HCO3-- ---> CaCO3 + CO2 + H2O. As this reaction is facilitated at higher pH (because bicarbonate converts to carbonate at higher pH) and we all take care to keep pH low this is not likely to be a major contributor to stripping calcium. You will have already done this when you treated your highly carbonate water by boiling or with lime. It has been my experience in brewing with synthetic waters with high temporary hardness (e.g. Burton waters) that much of the carbonate (and accompanying calcium) is left in the HLT i.e. it never makes it into the mash (but remember that Burton water has lots and lots of permanent hardness as well - this calcium does make it into the mash). That leaves malt phosphate which occurs as up to 2% of the grain weight (as P2O5). It is in the form of phytin, a mixed salt of myoinositol hexa phosphate. If the malt is low kilned the enzyme phytase will decompose phytin into myoinositol and inorganic phosphate which, given the pH, will be mostly in the monobasic form, H2PO4-. This enters into the reaction 10Ca++ + 6H2PO4- + 2(OH-) - ---> Ca10(PO4)6(OH)2 + 12H+ thus releasing lots of hydrogen ions and it is these that get mash tun pH into the right range if enough calcium is supplied. Phytase is destroyed in all but the lightest malts an so it is fortunate that phytin itself has a high affinity for calcium ions. Through a similar mechanism phytin releases protons whose place on the molecule is taken by calcium and those protons are available for pH lowering at the expense of the calcium being removed from the solution. This is far from the quantitative answer you are asking for but I can't make any statement more specific than a soft water is likely to be stripped of most or all of its calcium whereas a hard water (permanent hardness) isn't. This is why some brewers supplement calcium poor water with some gypsum or calcium chloride. Calcium has lots of benefits in the mash, the boil, the fermenter and even the bottle (it precipitates calcium oxalate for clearer beer and less liklihood of kidney stones for the drinker). Other than actually measuring calcium content of wort going into the kettle I can't imagine how one would calculate the deficit. This is not something I have ever done. Magnesium can be expected to take part in similar reactions but to a lesser extent (Kohlbach found that it takes twice as much magnesium as calcium to neutralize a given amount of alkalinity). Other ions (sodium, chloride, sulfate, potassium and trace metals) should be unaffected by the phosphate. A.J. Return to table of contents
Date: Mon, 4 May 2009 18:46:44 -0400 From: David Harsh <dharsh at fuse.net> Subject: Flag poles for hops Doug Moyer <shyzaboy at yahoo.com> asked about using flag poles for hops: I am currently using a 24' collapsible flagpole to support my hops, strings hanging down to the old trellis. I previously used that flagpole for a martin house, but ditched the martin house when I decided I didn't care enough about having a martin colony to do the work to get one established. That being said.... I installed the pole about halfway through last summer and it was fine until Hurricane Ike blew through one Sunday afternoon - two hours of 80 mph winds shook the pole back and forth a lot and the bines were severely battered as well. The pole was undamaged - and realize many areas of Cincinnati were without power for a week, so the storm was pretty severe. During the prior two months, there was no problem in any of the routine summer thunderstorms. I plan on setting the mounting sleeve into concrete, but other projects have seemed to jump in front of that task. So yes, it will work - but if the trellis hadn't been built in a shape to keep the pole from falling over, I bet it would have bit the dust during Ike without a concrete anchor. Dave Harsh Ja-eep! Bloatarian Brewing League Cincinnati, OH Return to table of contents
Date: Mon, 4 May 2009 23:55:35 +0000 (UTC) From: Fred Scheer <fredscheer07 at comcast.net> Subject: MBAA Global Emerging Issues HI Brewers: With permission from Bradley Latham from the BA we have published the MBAA Global Emerging Issues presentation from the CBC in Boston, MA. In that presentation we discussed in short the Bisphenol A issue, Ray Klimovitz, Technical Director MBAA discussed the Occupational Exposure to Diacetyl issue and the Alcoholic Beverage Labeling Changes. Ray shows in the presentation examples of Single serving size and servings per container. Amie Gianino, Corporate Affairs ABInBev, discussed World Health Organization Issues and The Brewing Industry. Please visit www.MBAA.com, than on the leftsite you see GEI. Thanks, Fred M. Scheer Return to table of contents
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