HOMEBREW Digest #667 Wed 26 June 1991

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		Rob Gardner, Digest Coordinator

  Cholesterol...and who does what (Ifor Wyn Williams)
  Burton salts (Ifor Wyn Williams)
  MISSING #665. ("DRCV06::GRAHAM")
  Re: RE: Half-filled Bottles (Michael Mays)
  Re: Rust in stainless kettles (HBD  665) (ferguson ct 71078)
  AB Liquid Bread? (ferguson ct 71078)
  Re: Homebrew Digest #666 (June 25, 1991)  (hersh)
  Heat Receptive Coatings ?? (Ron Rushing)
  subscribe (John J. Kim)
  Miller's Cold Filtering (GERMANI)
  Consistency (MC2331S)
  pre-pitching oxidation (oxygenation?) (mcnally)
  exploding bottles (kevin vang)
  beginner's & cat's meow questions (Greg Pryzby)
  half-filled bottles  (Carl West x4449)
  Cold filtered (adams)
  Half bottle carbonation (Bill Crick)
  Re: consistency (Algis R Korzonas +1 708 979 8583)
  Cold Filtering, and the Conference (Martin A. Lodahl)
  Ullage (Martin A. Lodahl)
  BEER (EDPY030)

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---------------------------------------------------------------------- Date: Tue, 25 Jun 91 10:54:29 BST From: Ifor Wyn Williams <ifor at computer-science.manchester.ac.uk> Subject: Cholesterol...and who does what > From: zentner at ecn.purdue.edu (Michael Zentner) > Subject: Cholesterol...and who does what > ...... > Another important factor affecting your cholesterol level is > genetics. This doesn't have a lot to do with beer, but I thought it may make some drinkers happier!.... A popular science TV programme here in the UK made several very interesting points/claims about Cholesterol.. 1. It is extremely difficult to reduce your Cholesterol level. In one survey, a large number of people who were regularly counseled by a dietician only managed to reduce their Cholesterol levels by an average of 5%. 2. Drugs to reduce Cholesterol levels do not have an overall effect on the mortality of their users. Their side effects cause an increase in suicides and an increased susceptibility to fatal accidents! 3. There is no evidence demonstrating that someone who manages to reduce their cholesterol level by dieting is less likely to suffer heart disease or live longer. Basically, they claimed that controlling your diet to reduce Cholesterol in order to avoid heart disease was only sensible for a small number of genetically susceptible people. Different people are susceptible to different causes of heart disease. I find that being anxious about diet does me no good at all :-) --- just drink away and enjoy! Ifor. Return to table of contents
Date: Tue, 25 Jun 91 09:46:58 BST From: Ifor Wyn Williams <ifor at computer-science.manchester.ac.uk> Subject: Burton salts > From: Rob Malouf <RMALOUF at MSRC.SUNYSB.EDU> > Subject: Burton salts > > I am planning on brewing a pale ale this weekend, and I was > wondering if anyone knows exactly what is in "Burton salts". I don't know for sure what's in "Burton Salts", but my supplier believes it's nothing more than the appropriate mix of Calcium and Magnesium sulphate. According to "Home Brewing" by Graham Wheeler, water quality similar to Burton-on-Trent may be achieved by adding 1000mg/l Calcium Sulphate (Gypsum), 150mg/l Magnesium Sulphate (Epsom salts) and 60mg/l Sodium Chloride (common salt) to soft water. Ifor Return to table of contents
Date: Tue, 25 Jun 91 08:23 EDT From: Michael Mays <MAYS at jhuvms.hcf.jhu.edu> Subject: Re: RE: Half-filled Bottles Hi There, Since I am claiming to me a chemist I thought I should correct the last paragraph my of my posting in HBD666. For the aerobic 'metabolization' described, the pressure increase would be zero since each CO2 molecule produced replaces a O2 molecule consumed. On the subject of Canadian beer. When I was in Magog, Quebec for a few weeks a few years ago, I asked a few Canadians why their beer tasted different/better. No one was an authority but the most popular opinions were: People in the United States would not drink a 'real' beer with flavor and The beer brewed for us Southerners had to be brewed to different standards to satisfy some governmental (US) body. Bye, Michael Mays Johns Hopkins Chemistry Return to table of contents
Date: Tue, 25 Jun 91 09:44:27 EDT From: ferguson at x102c.ess.harris.com (ferguson ct 71078) Subject: Re: Rust in stainless kettles (HBD 665) Jean Hunter <MS3Y at CORNELLA.cit.cornell.edu> writes: > I don't know what grade of stainless is used for kegs (can > anyone tell me? would it be #304?) but I've seen rust on #316 stainless, > the most corrosion-resistant, at mechanical stress points on a stirrer used > in saturated KCl solution. As a general rule, you don't want to soak stainless steel in chlorine bleach. Stainless steel is subject to a phenomenon known as "stress corrosion cracking" wherein stainless steel under stress in a chlorine environment will develop tiny cracks along the metal grain boundaries in the high-stress zones. Unfortunately, I have had practical experience with this phenomenon. Some time ago I had a favorite stainless steel thermos bottle that I hauled to work every day loaded with coffee. After many years of use the interior had acquired a coffee lacquer coating that was pretty unsanitary looking. Being a homebrewer, I figured nothing would be better at sanitizing my scummy thermos bottle than bleach. So I decided to soak the thermos overnight in bleach. I figured that stress corrosion cracks require high chlorine concentrations and would take months to develop. Since I was using common household bleach (full strength) and only soaking overnight I should be safe. Boy was I wrong. The next day my favorite (actually my only) thermos bottle had no vacuum and was ruined. Lesson learned. Nowadays, I use bleach to sanitize my stainless brewpot and *RINSE THOROUGHLY* before storing. You have rust stains? Try some fine grade ("00" or "000") steel wool. Chuck Ferguson Harris Government Information Systems Division (407) 984-6010 MS: W2/7742 PO Box 98000 Melbourne, FL 32902 Internet: ferguson at x102c.ess.harris.com Usenet: uunet!x102a!x102c!ferguson Return to table of contents
Date: Tue, 25 Jun 91 09:50:32 EDT From: ferguson at x102c.ess.harris.com (ferguson ct 71078) Subject: AB Liquid Bread? I recently went to Busch Gardens in Tampa Bay, FL and toured the Budweiser brewery there. At the end of the tour was a small museum containing mostly marketing memorabilia from AB's past. One flyer from about 1920 had a small illustration of each of AB's products. One product intrigued me --- it was called "Liquid Bread." Does anyone have any idea what this could have been? Chuck Ferguson Harris Government Information Systems Division (407) 984-6010 MS: W1/7742 PO Box 98000 Melbourne, FL 32902 Internet: ferguson at x102c.ess.harris.com Usenet: uunet!x102a!x102c!ferguson Return to table of contents
Date: Tue, 25 Jun 91 10:51:54 EDT From: hersh at expo.lcs.mit.edu Subject: Re: Homebrew Digest #666 (June 25, 1991) Oh my god, not HBD #666, AAAAAAAAAAAAAAAAAAAAAAAAHHHHHHHHHHHHHHHHH!!!!!! Sorry folks, couldn't resist JaH Return to table of contents
Date: 25 JUN 91 10:00:46 CDT From: Ron Rushing <RRUSHING%SFAUSTIN.bitnet at RICEVM1.RICE.EDU> Subject: Heat Receptive Coatings ?? Greetings From Nacogdoches-- Am looking for a source for some form of paint or coating to apply to my SS barrels/kegs that will provide better heat transfer. I have heard of such coatings, and seen photos of containers with a gray coating on their bottom surfaces. Please reply directly to me if you have an answer or suggestions. I'll fwd any responces back to the list. Thanks-- RON rrushing at sfaustin.bitnet F_RUSHINGRG at ccsvax.sfasu.edu Compu$erve: U0710 - --- RON RUSHING--Supervisor, Education Media Center S.F.A. University Nacogdoches, TX 75962 <RRUSHING at SFAUSTIN.BITNET> Return to table of contents
Date: Tue, 25 Jun 91 11:17:54 EDT From: johnjkim at psyche.mit.edu (John J. Kim) Subject: subscribe I would like to subscribe to the homebrewing mailing list. Return to table of contents
Date: Tue, 25 Jun 1991 11:37 EST From: GERMANI%NSLVAX at Venus.YCC.Yale.Edu Subject: Miller's Cold Filtering Greetings, Today Kieran (IOCONNOR) asks "what the * at #$ is 'cold filtered'?" Well, I do know someone that works at Miller (just down the road from you Kieran, in Fulton) and the best that I can figure is that they have ceramic lined pipes that the genuine draft goes through to the bottling plant and the beer is passed through ceramic filters. Also, the bottle filler is enclosed in a 'clean room' with people in white suits and hats and booties. They even have to step in some sort of alcohol bath before entering the filler room. Oh, and they do not pasturize the beer. All this says to me that instead of pasturizing to kill all of the potential nasty beatsies they filter them out and pay very close attention to sanitization. In fact I heard that they recently pitched something like 1600 (or maybe there is one more zero) cases that didn't pass the bio type qc. The net result is that they work hard to make their beer clean enough to last without pasturization. They call it genuine draft because they don't pasturize keg beer either, it goes straight from the filler to the cooler and remains cold (supposedly) until serving. Oh the price people pay to ensure that their alcoholic beverages have the same lack of flavor every time! On a related topic, has anyone had any Miller 100% Barley Draft? I think that it is cold filtered too but has no 'cereal' (so they say). I had some a while ago and it was the most flavorful thing that Miller has ever put out (which isn't saying much). G'Day, Joe Bitnet: GERMANI at YALEVMS Decnet: 44421::GERMANI %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% What care I how time advances: I am drinking ale today. Poe %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% Return to table of contents
Date: Tue, 25 Jun 91 10:47 CDT From: MC2331S at ACAD.DRAKE.EDU Subject: Consistency Another bit of antecdotal evidence on beers tasting different here than on their home turf. Two years ago I took the Carlsberg tour in Copenhagen. I was told that the Carlsberg, Tuborg, Elephant etc. which is shipped here to the USA is made according to a completely different recipe than the stuff made in Denmark for domestic consumption. A-B imports the stuff, but doesn't do anything other than bottle it. The guide said that the US Carlsberg is made with much less malt and hops, but a higher alcohol content. On a seperate note: what is the best way to condition bottles of lager? We have a batch of Irish Lager in the fridge right now and will be racking it soon. Do we put the bottles in the closet or the fridge or somewherein between? Mark W Castleman Big Dog Brewing Cooperative MC2331S at ACAD.DRAKE.EDU Go see "Robin Hood"! Friar Tuck is a Brewer! "Fine. You talk, I'll drink." Return to table of contents
Date: Tue, 25 Jun 91 09:26:37 -0700 From: mcnally at Pa.dec.com Subject: pre-pitching oxidation (oxygenation?) I've got a batch of sweet stout just getting going in the fermentor. Because the packet of Wyeast (Irish Ale) was slow to start, I didn't have time to give it a second feeding in some starter wort. To offset the low pitching rate, I decided to aerate the wort more vigorously than usual. After cooling, I racked into a carboy which sat overnight in my newly-built swamp chiller (a sort of idiotic extension to the wet T-shirt mechanism) at about 60 degrees. The next morning, I sterlilized my fermentor and began racking the wort (sans break material) into it. So far, nothing unusual; I always do this, and use the Dave Miller technique of aiming the racking hose such that the wort fans out over the inside surface of the fermentor. This time, however, I stopped the flow after about a gallon, put some clean (not sterlized, but I'm not worried) saran wrap over the top, picked it up, and shook the heck out of it. The result was a two-inch layer of foam on the wort. I then pitched the yeast over this and finished racking. The beer is now off to a start. I think I'll probably do this in future whether I've pre-cultured the yeast or not. Comments? Of course, I wouldn't try this in a plastic bucket fermentor :-) (My old bucket is now part of my swamp chiller, along with a little pump, a fan, and a Hunter AirStat.) - -------------------------------------------------------------------------- Mike McNally mcnally at wsl.dec.com Digital Equipment Corporation Western Software Lab Return to table of contents
Date: Tue, 25 Jun 91 12:59:35 CDT From: kevin vang <MN033302 at VM1.NoDak.EDU> Subject: exploding bottles I've always bottled every drop of my brews, even that last bottle which only gets filled halfway. I've been brewing now for eight yars, and as of so far, to my admittedly unreliable memory, not once has a partially filled bottle exploded. Not only that, they don't really seem to over- or under-carbonate. I even primed by putting a spoonful of sugar into each bottle for the first three years (there's a tedious waste of time for you) and it worked ok then too. If you really want to explode bottles, make root beer. I guarantee that will do it. Return to table of contents
Date: Tue, 25 Jun 91 14:23:57 CDT From: neptune!jon1!pryzby at uunet.UU.NET (Greg Pryzby) Subject: beginner's & cat's meow questions I have been lurking for a few weeks now and just want to thank everyone out there. The info that is being shared is going to be helpful in the future (right now alot of it is over my head 8^). My first question is concerning the Cat's Meow. When I sent the ps files to my printer, I got a U instead of a ' (apostrophe) everywhere, Q instead of ??? (I haven't figured out what the Q is suppose to be), and 0 instead of a degree. Anyway, is it a problem with my printer??? My first batch is bottled and will (hopefully) be ready for drinking on the 4th of July. I am already looking forward to my next batch and am pouring through recipes and trying to determine what I should brew next. I am open to suggestions. Also any tips that you have would be great. THe summer issue of zymurgy has an article by Rob Brooke which has some good pointers, IHMO. Thanks in advance for the info and email is fine. If anyone is interested in pointers/hints I will compile the data and mail you a synopsis. peace, greg Return to table of contents
Date: Tue, 25 Jun 91 16:17:24 EDT From: eisen at kopf.HQ.Ileaf.COM (Carl West x4449) Subject: half-filled bottles My own experience: One time, while bottling, the last one came up short, I sealed it up anyway. A couple weeks later I opened the `experiment'. Flat and oxidized. Barf. Drain food. My solution: Have at least one clean 6oz bottle ready. I use the small returnable Coke bottles and *make*sure* to keep them in the dark. CW Return to table of contents
Date: Tue, 25 Jun 91 09:03:17 EDT From: adams at bostech.com Subject: Cold filtered Kieren asked about cold filtering... A lot of the microbrews (at least Catamount, I know for sure) use the process that Miller has made famous as "Cold Filtering". Apparently, most of the big commercial breweries heat up the fermented beer in order to kill off the suspended yeast. This avoids ugly sediment and beer grenades. A cooler way (sorry, couldn't resist) is to pump the beer from the fermentation tank through a filter which, I think, is partially made of diatomaceous (sp?) earth. The filter clarifies the beer significantly, in addition to pulling out the remaining yeasties. It has obvious advantages over any process that involves heating up the fermented product. What I can't figure out is why the average Miller drinker would see the ads and say "Cold filtered? That must be better than heat pasteurized." Then again the average Miller drinker doesn't know what hops are either... Dave Return to table of contents
Date: Mon, 24 Jun 1991 10:50:24 -0400 From: hplabs!bnr-vpa!bnr-rsc!crick (Bill Crick) Subject: Half bottle carbonation Someone asked about half filled bottles creating too much carbonation. I don't know if the final pressure is higher, ( I liked the 02 explaination , but there certainly is higher apparent carbonation when you open it. When I make Ginger beer, I always put the last bit in a black champagne bottle. I use this one to wake up guests who have gotten dulled to the bang the normal ones make. The less liquid in the black bottle, the more pop it has. I recently had a batch where the black one only had about 5oz. of beer in it (26oz. bottle). The regular champagne bottles make a boom, like a shotgun when set off, and the corks are gone for about 4 seconds. The black one in the last batch cracked like a high caliber rifle, and the cork was probably in flight for over 5 seconds. Also the partially full bottle ussualy shoots its entire contents 10-15 feet into the air, where the full ones seldom gush higher than about 4-5 feet. There is a definite corelation: The emptier the bottle, the louder, and the further the cork and the bottle contents go. Bill Crick Brewius, Ergo Sum. Return to table of contents
Date: Tue, 25 Jun 91 16:07:32 mdt From: hplabs!hp-lsd.cos.hp.com!ihlpl!korz (Algis R Korzonas +1 708 979 8583) Subject: Re: consistency I guess I wasn't clear in expressing my comment. I was well aware of the fact that "Canadian" Miller was brewed in Canada (under licence of ... etc. -- just like Lowenbrau brewed under licence by Miller -- Aside: Miller's ad campaign where they shipped a keg to Germany to pass inspection is a complete farce: I don't think any German could drink U.S. Lowenbrau without spitting up). I believe the Labatt's purchased in the U.S., however, has a big "IMPORTED FROM CANADA" on it, but I could be wrong. I won't even mention that Moosehead is not even sold in Canada -- oops, I guess I just did! I did notice, Jay, that you had stopped at the state level, the point I wanted to make was related, though. The point is, that it's interesting that a reasonable tasting product can be poured out of a can labeled "Miller," while at the same time a relatively lousy tasting product can come out of a bottle labeled "Labatt's." I understand there is/was a price-gouging lawsuit against the American brands in Canada. I believe that their defense was that they do not advertise in Canada and the low cost was due to this reason (if my memory serves me correctly, the last time I was in Toronto, 24 cans of Canadian beer was approaching 30 $CDN, whereas a case of an American brand was on the order of 19 $CDN). My explaniation for Labatt's tasting bad in the U.S. has always been that it needed to be pasteurized to be sold here. Keeping their beer fresh was the reason I was told that Coors did not used to be sold east of the Mississippi -- I believe Coors now says that it ships their beer under refridgeration, but I've seen cases of Coors stacked in the aisles of the store, so what gives? I know that beer purchased in Canada used to spoil in a few months if not refridgerated. Beer in Alberta used to always be stored in walk-in coolers and only came in bottles, but on my most recent trip to Calgary (1988) and my last trip to Vancouver (1990), they cans and the cans were stacked in the aisles of the store. Have they started pasteurizing? Al. Return to table of contents
Date: Tue, 25 Jun 91 15:53:06 PDT From: Martin A. Lodahl <pbmoss!malodah at PacBell.COM> Subject: Cold Filtering, and the Conference In HOMEBREW Digest #666 (the Issue of the Beast 8-), Kieran O'Connor asked a very cogent question: > --what the * at #$ is "cold filtered"? A marketing ploy. Virtually every commercial brewer filters their beer, and virtually all do so cold, to (try to) remove chill-haze before bottling. A lot of other stuff is stripped out as well, but their process is calibrated for that. Bottled beers labeled "draft" can't, by law, be pasteurized, so they must be very finely filtered to eliminate possible biological contamination; Coors, for example, has done this for years with all their beers. Miller marketeers saw an opportunity, and like A-B with their beechwood aging, made marketing hay on a technique imposed on them by other parts of their process. And to all of you posting glowing reports of what must have been an outstanding conference: YOU CAN'T IMAGINE HOW JEALOUS I AM!! Maybe next year. And in Mike Sharp's report on the Lambic Net (the only traffic there in weeks, it seems) I note that Phil Moeller, a fellow GCBA member, was there; so I'm sure I'll hear all about it at least once more ... Speaking of Mike and lambics, if you thought that he'd done a huge amount of advance work to make his tastings go so well, you're right! = Martin A. Lodahl Pacific*Bell Staff Analyst = = malodah at pbmoss.Pacbell.COM Sacramento, CA 916.972.4821 = = If it's good for ancient Druids, runnin' nekkid through the wuids, = = Drinkin' strange fermented fluids, it's good enough for me! 8-) = Return to table of contents
Date: Tue, 25 Jun 91 16:05:24 PDT From: Martin A. Lodahl <pbmoss!malodah at PacBell.COM> Subject: Ullage My first batch was, to be charitable, sub-optimal. Among my many sins in producing that batch was wildly inconsistent ullage, ranging from 1/8" to 2+". I noticed that the sound made in lifting a crown would vary considerably, roughly proportional to the headspace. Bottles with lots of ullage roared "PSSSSSST!!", while those with less were more reserved. Then I bought a copy of Miller, and have used his recommended (small) headspace ever since, without further reflection. Until this year's nationals. The bottles I sent in never had less than 1/2" nor more than 3/4" ullage, but some judges seemed to find this uncomfortably small. Several commented on the "overfill", and one made the curious remark that though it was rather full, it didn't gush. I've never noticed a correlation between fill and gushing. Perhaps the answer is that if you're entering contests, it's a good idea to tailor both the bottles you use and the way you fill them to the apparent tastes of the judges ... = Martin A. Lodahl Pacific*Bell Staff Analyst = = malodah at pbmoss.Pacbell.COM Sacramento, CA 916.972.4821 = = If it's good for ancient Druids, runnin' nekkid through the wuids, = = Drinkin' strange fermented fluids, it's good enough for me! 8-) = Return to table of contents
End of HOMEBREW Digest #667, 06/26/91 ************************************* -------
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