HOMEBREW Digest #5719 Tue 24 August 2010


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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
  Dry Hopping in the Keg (Calvin Perilloux)
  Re: raising temp in freezer ("Pat Casey")
  An AHA TT Refugee ("Michael D. Noah")
  Re: Raising the temperature in a chest freezer/fermenter (Bruce Fabijonas)
  RE: Raising the temperature in a chest freezer/fermenter ("David Houseman")
  Mead (drusedum)
  Raising the temperature in a chest freezer/fermenter ("Mike Maag")
  Re: Raising the temperature in a chest freezer/fermenter (Calvin Perilloux)
  Re: Dry Hopping in the Keg (Calvin Perilloux)
  Transition from TechTalk: to HBD? (IT)" <stjones@eastman.com>

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Beer is our obsession and we're late for therapy! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * NOTE: With the economy as it is, the HBD is struggling to meet its meager operating expenses of approximately $3500 per year. If less than half of those currently directly subscribed to the HBD sent in a mere $5.00, the HBD would be able to easily meet its annual expenses, with room to spare for next year. Please consider it. Financial Projection As of 13 Jun 2010 Projected 2010 Budget $3305.65 Expended against projection $2280.59 Projected Excess/(Shortfall) $ 346.85 As always, donors and donations are publicly acknowledged and accounted for on the HBD web page. Thank you Send articles for __publication_only__ to post@hbd.org If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we cannot reach you. We will not correct your address for the automation - that's your job. HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at http://hbd.org. LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go instead to http://homebrewfleamarket.com and post a free ad there. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req@hbd.org or read the HBD FAQ at http://hbd.org. JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning, and Spencer Thomas
---------------------------------------------------------------------- Date: Mon, 23 Aug 2010 23:19:58 -0400 From: Calvin Perilloux <rottenswill at hotmail.com> Subject: Dry Hopping in the Keg (Joe had some trouble posting from Hotmail, so let's try this again from a test Hotmail account. -- Calvin) I've dry hopped in the keg for the first time ever. The hops have done their thing and now it's time to try and get the beer off the hops. I used pellet hops in a 5-gallon corny. Most are in tea balls but some went in loose. Other than filtering to another keg any ideas? Return to table of contents
Date: Tue, 24 Aug 2010 13:43:02 +1000 From: "Pat Casey" <pat at bmbrews.com.au> Subject: Re: raising temp in freezer Open the lid. Pat www.absolutehomebrew.com.au Return to table of contents
Date: Tue, 24 Aug 2010 19:16:50 +0900 From: "Michael D. Noah" <michael.noah at physaliaos.com> Subject: An AHA TT Refugee OK, I'll bite... I'm an American homebrewer/expat living and working in Japan, and about the only place I can gain any insight is either in my backyard making mistakes (occasionally even learning from them), or by lurking on the likes of TT and HBD. I refuse to "play" on Social Networking websites, though I've signed up on a few. I prefer to archive the e-mail I get from TT and HBD, and then search those archives for the answers I need from within Outlook. I don't delete ANYTHING!! I even still have work e-mails that date back to the days of 300- and 1200-baud dial-up modems using e-mail applications that I don't even remember the names of - -Eurdora was one of them, I think!!!! With TT apparently going away, HBD may indeed see a LOT of traffic!!! Thanks for sticking with us old folks, and often geographically challenged ones at that! Michael Yokosuka, Japan Return to table of contents
Date: Tue, 24 Aug 2010 06:40:24 -0400 From: Bruce Fabijonas <mathboy at sbcglobal.net> Subject: Re: Raising the temperature in a chest freezer/fermenter Nathan, Put a light bulb into the freezer. At HD, you can get a work light (clip on type or hanging type) for under $10. The bulb provides heat. I'd point it away from the carboy so that you're not heating the beer itself. However, if you pointed it at the beer, one could create a temperature difference within the carboy, which in turn could create a circulation within the carboy and keep the yeast in suspension.... Cheers, Bruce Return to table of contents
Date: Tue, 24 Aug 2010 07:03:09 -0400 From: "David Houseman" <david.houseman at verizon.net> Subject: RE: Raising the temperature in a chest freezer/fermenter Nathan, Yes, I think you've hit on one way to raise the temperature of the chest freezer. I've just turned my controller off/up and opened the lid. It will approach the ambient room temp and isn't as controlled as adding some heating capability. I'll set my chest freezer for say 45 to ferment a lager, then remove my fermenter and let it sit at room temp for several days for a diacetyl rest then back to freezer at 32 for laagering. Frankly I don't try to raise/lower temperatures by a few degrees at a time. I found I would nearly always forget anyway. I just count on the thermal mass of the fermenter to avoid too abrupt changes. This has worked for me without causing any problems and resulting in beers recognized to be on style. So IMO you don't need to be too rigorous in step temperatures and whatever works for you to raise/lower temperatures will work. David Houseman Return to table of contents
Date: Tue, 24 Aug 2010 09:59:04 -0400 From: <drusedum at verizon.net> Subject: Mead First, I have move over from Tech Talk. Second, I have a friend who raises bees and is getting more and more honey and is interested in making Mead. Are there any good references (book or web) that I can get him. Also, beyond your basic brewing equipment, is there any additional equipment needed. Third, anyone have a good mead recipe? Regards, W. Barry Drusedum All beer is good, some beer is better than others Return to table of contents
Date: Tue, 24 Aug 2010 10:26:50 -0500 From: "Mike Maag" <mikemaag at comcast.net> Subject: Raising the temperature in a chest freezer/fermenter Hi Nathan, My Brewer's Edge Controller II is set with the Differential at 3. I have the temperature probe taped to the side of the fermentation vessel with a "band-aid like" arrangement. I place a folded paper towel over the probe, then use some duct tape to attach it to the vessel. Make sure the tape seals all around the folded paper towel by adding duct tape. You should just have the probe wire breaking the seal between the duct tape and the vessel. The point is to make sure you are monitoring the temperature of the fermenting wort, rather than the fridge temp. If you already have the controller set up this way, open the fridge door for as long as necessary to raise the wort temp. By the way, I set the Dif at 3 during the more exothermic part of fermentation, then set it at 1 for lagering. The Brewer's Edge Controller has an anti-short cycle delay to protect the compressor, while allowing more precise temp control. Mike Maag, Shenandoah Valley Return to table of contents
Date: Tue, 24 Aug 2010 08:08:55 -0700 (PDT) From: Calvin Perilloux <calvinperilloux at yahoo.com> Subject: Re: Raising the temperature in a chest freezer/fermenter Nathan asks how to get his freezer up to 50F from a 44F start. > However, 24 hours after I turned the set point from 44F > to 50F, the temperature is still down at 44F. One thing you could try is to temporarily run a light bulb in there (incandescent, not flourescent!), or better yet a brew heater pad. That will raise the temperature gradually, and once the temperature hits the thermostat set point, the freezer will then hold it there. Obviously, you don't want to run all the time like this, since you'll be using 25 to 60 watts of electricity to heat, and at least that to extract the heat, but it's good for just a short term measure. Calvin Perilloux Middletown, Maryland, USA Return to table of contents
Date: Tue, 24 Aug 2010 08:36:43 -0700 (PDT) From: Calvin Perilloux <calvinperilloux at yahoo.com> Subject: Re: Dry Hopping in the Keg So to answer Joe Dunne's question that I helped him post... :-) First, welcome to HBD, Joe! > I used pellet hops in a 5-gallon corny. > Most are in tea balls but some went in loose. > Other than filtering to another keg any ideas? You might get by with a careful racking procedure, especially if there is still yeast in the cornie keg holding the hop particles together, and double especially if you have a shortened dip tube on that keg. Obviously, filtering would remove all the particles, but with luck, you can get most or nearly all of them this way. I rack off most of my beers from secondary to a serving keg so that I leave yeast and hops behind, and in your case with hop bits in the mix. My suggestion: (1) Do NOT move the keg! Try and do it in place. (2) Get a connector made with tubing and two beer out fittings. (3) Vent the keg slowly and pressure it to only 2-4 psi. (4) Pull off a pint of beer with your tap till it runs clear. (5) Using the connector, transfer from OUT to OUT, to the new keg. (6) WATCH OUT for the end of the keg! Stop transfer before this! I'd run this transfer only until I was somewhat close to the end of the keg and then drink a couple of beers at the end because that last bit blowing through might bring a lot of crud/trub/ hops/yeast with it, as the junk at the sloping bottom is no longer supported by liquid and slumps towards the dip tube. This is why I have a couple of kegs with an inch cut off the dip tube; I use these for secondaries, and that way I only have to make sure I stop the flow as soon as the first gas blows through; I don't have to stop four seconds BEFORE the gas comes through. It's clean beer till the end. Calvin Perilloux Middletown, Maryland, USA Return to table of contents
Date: Tue, 24 Aug 2010 14:50:01 -0400 From: "Jones, Steve (IT)" <stjones at eastman.com> Subject: Transition from TechTalk: to HBD? So how many folks are transitioning from TechTalk to HBD rather than the forum? I sure would love to see HBD get back to some semblance of its glory days. Maybe this is just the thing that will help that to happen. And don't forget to contribute ... just 5 bucks a year from every member would keep the HBD going a long time. Pat, you may want to prepare for an increase in subscriptions, just in case. Steve Jones Johnson City, TN Return to table of contents
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