HOMEBREW Digest #961 Thu 03 September 1992

Digest #960 Digest #962

		Rob Gardner, Digest Coordinator

  Re: Right beer for ______ ("Roger Deschner  ")
  Brewing disasters (Richard Hargan)
  Request for Pittsburgh Pubs (Peter Bartscherer)
  Brewing mishap (Frank Tutzauer)
  ne head (Russ Gelinas)
  CHOREBOY FILTERING ("Deborah Poirier")
  Brewing Disasters (Craig Vandeventer)
  Badbrau (craigman)
  Mixed yeasts, bitter foam, assorted hop info (Paul dArmond)
  RE; Multiple yeast strains (was Halifax/Yeast Collaboration) (Greg Winters)
  a brew from hell (Joe Rolfe)
  Maple Ale Recipe  (Mark_Davis.osbu_south)
  CLASSIFIED, PROPANE, BIC (Jack Schmidling)
  How dumb can I be? (CCAC-LAD) <wboyle at PICA.ARMY.MIL>
  BRF malt ratings (chris campanelli)
  Extract Madness (Chris Goedde)
  B-Brite/Bleach (STROUD)
  Brewing Disaster #1 (Jeff Frane)
  Anyone use Oak Chips? (BELLAGIO_DAVID)
  homebrewing horror story (JOE)

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---------------------------------------------------------------------- Date: 2 September 1992 07:26:52 CDT From: "Roger Deschner " <U52983 at UICVM.UIC.EDU> Subject: Re: Right beer for ______ One of the best references for what beers go with what sort of food I've found is the preface chapter entitled "Time for a beer", in older editions of Michael Jackson's Pocket Guide to Beer. Jackson must certainly be called an authority, if not THE authority, on this. Unfortunately, this colorful review has been deleted in the most recent edition. :'-( Return to table of contents
Date: Wed, 02 Sep 92 09:16:30 EDT From: Richard Hargan <HARGAN at UMDD.UMD.EDU> Subject: Brewing disasters Well, not exactly a disaster - a major embarrassment. I had been dating a woman for a few weeks and introduced her to the wonderful world of homebrew. Having recently finished a batch (my 13th, I think), I left a case over at her condo. When I dropped by for dinner one evening, I found her in the kitchen with a worried look on her face and a mug of beer on the counter. "I don't think I poured it right", she said. (I had explained to her that bottle conditioned beer required care in decanting). "It tastes .... funny". So, I poured a glass. I took a sip. Not bad, but then there was the aftertaste. Ah yes, the aftertaste. You know the taste that is left in your mouth after heaving your guts up? This batch of beer had duplicated it. We promptly dubbed it Bimbleman's ("When you want a beer real bad, we've got a real bad beer"), and fed the remainder to Mr. Sink. Surprisingly, this experience did not turn her off to either homebrew or me, and we wound up married and brewing together. It did convince me to take sanitation more seriously in my brewing. So, there was a happy ending. Rich Hargan (hargan at umdd.umd.edu) Return to table of contents
Date: Wed, 02 Sep 92 09:50:28 EDT From: Peter Bartscherer <BARTSCHP at DUVM.OCS.DREXEL.EDU> Subject: Request for Pittsburgh Pubs I saw a request for Pittsburgh area pubs, but have never seen a response. If there was a response, could someone forward it directly to my address, or if there wasn't, if anyone has recommendations, please post them here. I'll be going to Pittsburgh in two weeks and of course would love to have some good beer in a great place. Thanks in advance for any help. BTW, with all these requests for similar recommendations for all over the US etc, is anyone compiling the responses in one easy to access file? ___________________________________________________________________ Peter Bartscherer 215.626.7714 Design & Imaging Studio BARTSCHP at DUVM.OCS.DREXEL.EDU Drexel U / Philadelphia ___________________________________________________________________ Return to table of contents
Date: 02 Sep 1992 10:01:35 -0400 (EDT) From: Frank Tutzauer <COMFRANK%UBVMS.bitnet at CUNYVM.CUNY.EDU> Subject: Brewing mishap Last July, some friends and I (there were six of us) attended the Winterhawk Bluegrass Festival in the Berkshire mountains. We were miles from civilization and it was to be three days of fun and sun and some really great music. I had also just bought my first Cornelius kegging system, and this trip was to be its inaugural run. Having never kegged before, I didn't really know what I was doing (I still don't know what I'm doing), but I figured what the hell I'll fake it. When we got to the top of the mountain, all of my friends oohed and ahhed at the shiny copper coils in the jockey box. They were suitably impressed by the sophisticated dials and gadgets, and awed by the industrial-looking tanks and containers. Much to my amazement, the kegging system and jockey box worked far better than I had expected. Except for one detail. I had used a hose barb to attach the fittings on the keg to a vinyl hose which ran into the jockey box. Well, let me tell you it wasn't sufficient. A day or two after we arrived, we were all sitting around under our tarp, enjoying some Winterhawk Amber. We had just finished a wonderful lunch. Someone was playing guitar. The afternoon was beautiful. Bliss.... And then, PFFFSSSHHHHHHOOOO! A geyser of beer spewed straight up, and out, and seemingly everywhere. I jumped up and began cranking on the valve to the CO2 canister. It took me a second to realize that this was futile, of course. There was plenty of pressure in the keg to keep that beer spewing and spraying and oh my God what do I do now I'm getting soaked any ideas what now somebody help and then by a miracle I thought to disconnect the out fitting from the keg and the volcano stopped. Of course everybody just roared with laughter, thinking this event was oh so funny. According to one of my friends, the best part was that once the beer geyser erupted, I evidently jumped up and shouted, "Yee ha," before diving into the fountain. What had happened was the hose barb had come loose. I had thought to bring some hose clamps, so once I figured out the problem it was easy to fix. And we still had plenty of brew left, so it wasn't a total disaster. But now we were all beer- sticky. Our hair was sticky, our clothes were sticky. The ceiling of our tarp, the guitar, the keg, our supplies, everything--sticky, sticky, sticky. But the music was good. - --frank Return to table of contents
Date: Wed, 2 Sep 1992 10:31:10 -0400 (EDT) From: R_GELINAS at UNHH.UNH.EDU (Russ Gelinas) Subject: ne head Heard about Quayle Ale? It has no head. Same with my alt. The recipe included 5 lbs. munich, 2 lbs. pale, and 1 lb. wheat malt. I did an one-step infusion mash. Would a protein rest have helped with head retention? Had an odd ferment with my latest, a porter. Used the slurry from the primary of the above alt, OG of the two were similar. Yeast was Wyeast German Ale (1007?). With the alt, there was a *thick* krausen, and much blowoff. The krausen stayed a good 4" thick for a week, with much obvious ferment activity in the carboy. With the porter, the krausen peaked at 2", no blow-off, and went down after 2 days. I thought I had a stuck ferment, but it had actually fermented down to 1.016 (from ~1.040) in those 2 days. What gives? Did the yeast adapt that quickly to my environment? Russ Return to table of contents
Date: WED, 02 Sep 92 11:07:23 EDT From: "Deborah Poirier" <POIRIER at INRS-ENER.UQuebec.CA> Subject: CHOREBOY FILTERING from: Deborah Poirier Hi all! The idea of using a choreboy and hop bag to filter hot wort as it is siphoned into the wort chiller sounds great, but I've had trouble actually doing it. How on God's green earth do you actually get the copper tube to stick to the choreboy? Last weekend's batch ended up chilled in the secondary hops, hot break, and all. HELP! Thanks in advance to the kind souls who send me info. Deb <poirier at inrs-ener.uquebec.ca> Return to table of contents
Date: Wed, 2 Sep 92 10:55:36 -0500 From: c_vandev at hwking.cca.cr.rockwell.com (Craig Vandeventer) Subject: Brewing Disasters Well, since someone out there wants to hear tales of horror, here is mine: It all began way way way back in the early 1980s when I was a grunt engineer working for Boeing in Seattle. I was just starting out in the home brewing hobby when the Boeing Winemaking/HomeBrewing club was to hold an auction of wine making and beer making supplies at one of their meetings. I thought this would be a great opportunity to pick up one of those great big jars they show in "Better Beer and How to Brew It"(carboy). Well, it just so happened that there was one there. It was an older carboy with smoked blue glass. The auctioneer claimed that it was an antique carboy. So I ended up bidding the highest for the antique carboy(~$30) and proudly carted it home. Boy, was I proud of that carboy. It was just the most beautiful carboy any home brewer could ever have. My first brewing experience with God's carboy would have to wait since my wife and I packed up and moved to Cedar Rapids, Iowa. We rented a small 3 bedroom house with very light colored carpet(nice forshadowing, huh?). After a few months of getting adjusted to the less stressful lifestyle in Iowa I got the itch to brew a batch of beer. After a few hours of brewing and beer drinking I got everything into the carboy. I pitched the yeast and put an airlock on. I placed this beautiful carboy in the spare bedroom that we rarely entered(used it as a storage room). The next morning, full of anticipation, I went into the spare bedroom to check on my creation. The airlock was flowing with goop and the goop was running down the side of the carboy onto the nice carpet. I quickly grabbed some newspapers and placed the carboy on top of the papers. The carpet had sustained minor staining but the papers covered that up so the wife couldn't see it to bitch at me about it. So now I thought maybe I should take the airlock off and clean it and then put it back on, but I would have to do that over and over until the goop stops coming out of the carboy(what the hell is a blowoff system, anyway?). I decided to leave that airlock on until the goop stopped flowing. I would replace it then. So now I closed the door to the spare bedroom. It wasn't until 3 days later that I remembered to check on how the brew was doing. Thinking I was going to replace the goopy airlock I went and grabbed a spare, filled it, and headed off to the spare bedroom. I opened the door to find that the carboy that was sitting on some newspapers 3 days ago was no longer there. Instead of a lovely carboy filled with fermenting beer there were shards of glass everywhere. God's carboy had turned into the carboy from hell. Evidently, the air lock got glogged and would not let any CO2 to escape. But those little yeasties didn't care and happily munched away until BOOOM!! Not only was the nice light colored carpet a deep shade of brown, the walls had brown specks on them, the ceiling had brown specks on it, furniture had brown specks on it, EVERYTHING had brown crap on it! Several boxes of our belongings were ruined because the boxes help soak up the brown crap(sweet wort outside of proper containment vessels is defined as crap). Well, after cleaning out the spare bedroom of everything I gave Stanley Steamer Carpet Cleaner a call. They came out and cleaned the carpet. After a few days the carpet turned a light shade of brown. Stanley Steamer came back out and cleaned it again for free since they didn't get it clean the first time. Once again the carpet turned a lighter shade of brown(tan). Stanley Steamer refused to clean the carpet again without me paying for it. We no longer live at that house and the owners never said anything about how one of the bedrooms has a darker carpet than the rest. This story is why I never brew any more 5 gallon batches in 5 gallon carboys. Craig Vandeventer Return to table of contents
Date: Wed, 2 Sep 1992 10:00:35 -0600 From: craigman at casbah.acns.nwu.edu Subject: Badbrau In the Chicago area last March, the Baterbrau brewery recalled/cancelled their spring batches of beer. As it turns out, the Elmhurst water works, supplier of B'brau's water, discovered intolerable levels of radium in the water supply. Residents were warned and instructed to take necessary precautions, and restaraunt businesses (beverage suppliers) were warned to correct/prevent problems that would resurface in their products. Coincidently, this past summer has, from what I hear from hop growers, been a bit harsh on our well-loved flowers of the vine. The radium problem has since been solved, and all danger has, to my knowledge, passed. It does, however, strike me as amusing that such experienced brewers as these (the Baterbraumeisters) would experiment with alpha and beta rays as a substitute for alpha and beta acid resins! LizardArm craigman at casbah.acns.nwu.edu (craig anderson) Return to table of contents
Date: Wed, 2 Sep 1992 08:30:54 -0700 (PDT) From: Paul dArmond <paulf at henson.cc.wwu.edu> Subject: Mixed yeasts, bitter foam, assorted hop info In HBD 960, Chris Estes asks about using ale and champagne yeasts for a barley wine. My friend, Perry Mills, has been using champagne yeast with ale yeast for several years with good results. His beers are extremely interesting in that he violates most of the current taboos and gets very good beer for his efforts. He uses large amounts of corn sugar (up to 1/2 of the fermentables), boils his specialty grains for hours after grinding them in a blender, gets very low hop utilization, and skims the foam off of his open fermenter. All of these things have been condemned in print. The most interesting part is that his beers do not have the "cidery" taste supposed to result from using lots of sugar. Most of his high-gravity beers are in a dry porter/stout style. His technique is extremely methodical and evolved as a way of improving his brews. At any rate, he uses repitched yeast, Munton and Fison dry ale yeast and Red Star Champagne, all pitched together. As I recall, OG ~1.110 FG ~1.010. Very dry beer, with light body and roast malty tones. The primary is in a plastic garbage can, batch size is usually 10 gal. Perry skims the foam until no more is produced. I think this may remove some of the harsher flavors and higher alcohols. Perry insists that the ash that falls off his cigar when skimming is crucial to the success of the beer. Then the beer is racked into 5 gal carboys. The secondary fermentation can take up to six months. My guess is that the ale yeasts reproduce faster than the champagne, and so are responsible for the primary fermentation, then the champagne just keeps chugging along. For more than a year, I badgered Perry about his ingredients and methods, then I got some sense, tasted the beer and shut up. We now agree that if everyone made the same beer, the world would be a boring place. Mark Nevar in HBD 960 asks about the bitter foam on his Redcoat's Revenge Porter. The bittering principles in hops, alpha-acids, are not very soluble in wort. Only a small portion gets isomerized and goes into solution, the rest falls out of solution with the trub and other precipitates. The bittering principles that are not in solution ride around on the CO2 bubbles. Blowoff foam and the scum that forms a ring at the top of open fermenters has a lot of these insoluble bitter resins in them. I've done some comparison brews between bucket and blowoff primaries. My impression is that the blowoff is slightly less bitter and has a smoother taste. Carboys that have been used for blowoff primaries always have a lot of brown crud stuck to the top and neck. I've found that clear ammonia, 1 cup / 5 gal water gets it right off. Throwing a cup of cold water into the brewpot will stop a boilover in its tracks. I really liked Chris Campanelli's disaster story. Another Great Moment in Brewing. Paul de Armond Return to table of contents
Date: Wed, 2 Sep 92 09:40:42 PDT From: Greg.Winters at EBay.Sun.COM (Greg Winters) Subject: RE; Multiple yeast strains (was Halifax/Yeast Collaboration) Chris Estes writes about using multiple strains (ale & champagne) for a extract barley wine - Chris, I think you are on the right track. I also made one similar using wyeast Belgian ale yeast and champagne yeast. I might suggest that you give liqued yeast a try and this particular one provided great flavor. Just don't let the temp get to high. Here is my recipe - DATE: 2/7/92 NAME: Breakfast Barleywine INGREDIENTS: 14 lbs. Alexanders Pale Malt Extract 2 oz. Black malt 1 lb. Golden Brown Sugar 1 lb. Honey 2 1/2 oz. Hallertau N.B. plugs (7.5%) 90 minute boil 3 1/2 oz. Fuggles plugs (4.2%) 90 minute boil 1/2 oz. Fuggles plugs (4.2%) dry hop for 1 week 3 tsp. Gypsum Wyeast Belgian Ale Vintner's Choice Champagne Yeast BREWING NOTES: OG: 1098 SG: 1024 PRIMARY FERMENTAION TIME: 1 week TEMP: 63 Very vigourous primary fermentation that took off within 12 hours. SECONDARY FERMENTATION TIME: 5 weeks TEMP: 66 Racked off trub and pitched liquid champagne yeast. Not much activity, the belgian must have done the trick. Still, there is some minor activity. TASTING NOTES: 3/18/92 - Upon bottling, it is already delicious. 9/2/92 - Well I only have two left and probably should have let it age out for another six months, but it just wasn't meant to be... This was by far the best strong ale I have ever made. Color and taste is out of this world. I also found that it seems to fair better bottled in champagne bottles for some reason. Much smoother carbonation. Only problem is I have to find someone to split it with! Luckily I have another batch going. Take Care, Greg Return to table of contents
Date: Wed, 2 Sep 92 12:44:30 EDT From: Joe Rolfe <jdr at wang.com> Subject: a brew from hell hi all, well some of the stories of troubled brewing sessions got me thinking, heres one that could have been worse but..... i was readying to brew up a good size batch, doing the calculations for hops, extract (yes i still am a lowly extract brewer), yeast amounts, boil evaporation etc..... well started to bring the water to boil (lots), water was getting pretty warm as i began to dump in the extract, shit - forgot to put the hop screen in the outlet valve... major problem run off from the kettle would be forever without it... sunk the screen on a couple of copper wires, lined er up and wacked it into place with my trusty charismatic OAR. Great start dumping the extract, gas heat off, leave eletric running, a big can of syrup added. usually after adding i check the SG just to ensure i am on track (which i did) drawing off the sample, putting the hydrometer in - damn the hyrometer hit the bottom of the test jar an cracked the bottom. great i am nowhere near the sg i need, i'll not even be able to test the pre ferment...lets use the holder of the hydro jar wrong it melted the damn thing.... o well. add the dry extract as calculated and boil..... hops added boiled all is well - so i only broke the hydro jar. set up the counter flow chiller, connect up the hoses to the fermenter, sanitize, flush, ready to go. start the yeast (dry type) in warm water. whirlpool, add irish moss - wait 30 min..... feed wort thru the chiller, check output temp -- oh no my yeast starter is foaming out the top of the jar, quickly run over to shake the foam back down, i feel something warm on my back side, well it is not warm any more, it is hot - really hot, i hear splashing, lots of splashing holy shit, oh no - i kick the pump/hose and it busted off the hot wort output nipple. wort hot wort spurting up from the pump hitting the ceiling, the back of my jeans. quick pump off valve closed - what a f******** mess 4 gallons of wort all over the floor. yeast foam all over the sink. relax, don't worry i don't think so.... i had another pump and cleaned up the mess all was well, actually the beer turned out to be not bad considering, .... my beer from hell - batch number 3 got some other fermenters (glass carboy) added raspberry, blueberry and dry hopped another (4 different beers from hell). The BFD'ers liked them too! so there is my story of disaster joe rolfe Return to table of contents
Date: Wed, 2 Sep 1992 10:09:10 PDT From: Mark_Davis.osbu_south at xerox.com Subject: Maple Ale Recipe Does anyone have a good extract (good and extract are not always contradictory terms) recipe for some sort of maple ale. I need a recipe by this weekend and have looked at cat's meow and found only a recipe for maple stout, but I was looking for something a little paler. Any help would be greatly appreciated. On another note, A friend is looking for a beer recipe that uses cardamom as one of it's ingredients, any suggestions. Finally, someone at work is going to be in New York and requests any info on brewpubs in the Hempstead area. Once again many thanks in advance for your assitance. Mark Mark_Davis.osbu_south at Xerox.com Return to table of contents
Date: Wed, 2 Sep 92 09:40 CDT From: arf at ddsw1.mcs.com (Jack Schmidling) Subject: CLASSIFIED, PROPANE, BIC To: Homebrew Digest Fm: Jack Schmidling Send me some ads! I still need a few more to make it interesting. It does not have to be commercial. Sell your old retired fermenter.. anything. What are you looking for? Just post a WANTED ad. >From: grumpy!cr at uunet.UU.NET (C.R. Saikley) >Subject: Cajun Cooker Enclosure Aside from the renters and homesteaders, I have a hard time understanding the propane business. What happens when you hook one of these things to natural gas? I presume they have an air/gas mixture adjustment... no? >From: SLK6P at CC.USU.EDU >Another note: For culturing yeasts. I would highly recommend the use of flame ( a good time for flaming...) on such things as inoculating loops, test tubes etc....$10-15 you can get a small propane torch and tank of gas to sterilize utensils/glassware. It may not be very elegant but a BIC lighter is probably as cost effective as one can get. >Gas flames are a common piece of equipment in any micro lab. I have often wondered about the "proper" method of flaming. It would seem that just passing through a flame would kill anything on the tool but on the other hand, the tool is a heat sink and the critter might not even get hot. So to make sure, I heat the loop cherry red and the glass rod till I know it is hot. The problem is, if you then poke it into the yeast to transfer it, the yeast gets fried unless you let it cool. While cooling, it is in the unsterile air and one never really knows when it is cool. So, the question, at last... is just passing through the flame sufficient? And finally, I am getting about 3 quarts of juice from ten lbs of apples with my crude crusher/press. Does anyone know what I would get if I invested a couple hun into a real one? js Return to table of contents
Date: Wed, 2 Sep 92 14:39:40 EDT From: William Boyle (CCAC-LAD) <wboyle at PICA.ARMY.MIL> Subject: How dumb can I be? OK I'll tell you how dumb I can really be. I ferment in a 5 gal water bottle with a 3/8" blow off tube (dumb). I use a 1 foot piece of copper tubing bent into a "J" with the long end in the stopper and a tube connected to the other end going into a bucket of water. I set this on my kitchen counter which is about three feet from the dinner table. One morning I was eating breakfast before I left for work, with a batch bubbling away (yes it was bubbling, I checked it when I first got up). Sometime after I checked it, bits of hop pellets began to collect in the tube. The next thing I knew the stopper blew out spewing wort and stuff all over my kitchen and me. The carboy looked like a fountain. I picked up the stopper and tried to put it back on, which is like trying to screw a nozzle on a garden hose which has water flowing, this did not work. So I figured the tube was clogged, so I removed the copper tube and tried to put just the stopper in the carboy, now this is like getting the nozzle on the hose and opening it up, the foaming mess then shot up in a higher fountain hitting the ceiling. By this time I was wet and sticky (which can be fun :-), but I was not having fun) and the stuff was still foaming. I ended up waiting for the wort to stop foaming before I was able to put on an airlock, By this time I had lost (actually I did not loose it I knew exactly where is was :)) about two gallons of wort :-(. I know this is not as bad as breaking a foot or breaking your face but it still was no fun, especially since my wife did not find this humorous. B^2 Return to table of contents
Date: Wed, 2 Sep 92 12:18 CDT From: akcs.chrisc at vpnet.chi.il.us (chris campanelli) Subject: BRF malt ratings The malt ratings in BRF are 100%, i.e. theoretical maximums. If you came up with an efficiency of 96.6% I think you might want to recheck your measurements. Imprecise malt weights and/or wort volumes can drastically alter an efficiency as can gravity readings at temps other than 60F. I'm open to rebuttal but I seriously doubt any homebrewer can achieve an effeciency of 90% or better. I'm in no way a great brewer but I have been brewing for six years. I can only achieve the upper 80's and thats with preground malt, rigorous ph control, slow sparging and the like. As for what Terry Foster states about malt ratings, six different authors will give you six different answers. I pulled out alot of hair trying to get a comprehensive list of malt ratings. Believe me, I understand your confusion. For a more definitive source I would suggest Doctor Bob's Amazing Wheel of Beer. Not only are the malt ratings more trustworthy but the Wheel is a fiendishly ingenious tool of its own right. The values in BRF are not written in stone. You have an editing option. Your's is the final word. One of the problems with this whole rating system is that we are dealing with an agricultural product. Barley is susceptible to seasonality. Although malting companies hit the mark consistently, malt gravity contributions may vary from time to time. The only source of information that I truly trust is the malting company. I usually buy malt in bulk. I contact the malting company and ask them what the current rating is for the malt in question. Malting companies perform laboratory analysis on every batch of malt that goes out. The information they provide is painstakingly accurate. If I buy a 50 lb bag of malt tomorrow, I'm not going to trust the malt rating that some self-proclaimed yahoo printed in a book 8 years ago. chris campanelli Return to table of contents
Date: Wed, 2 Sep 92 15:40:16 EDT From: Chris Goedde <goedde at shape.mps.ohio-state.edu> Subject: Extract Madness First, I'd like to thank everybody who offered help with my "Siphon Woes" problem. I haven't racked anything else since then, but I'll let y'all know how it goes. I have a few questions about extracts because I like to brew in 3 gallon batches, so I end up playing with recipes a lot. I realize that the answer to them is probably "It depends", but I'd appreciate any wisdom you might like to offer me. 1) If you were going to make amber extract out of light extract plus specialty grains, how would you do it? 2) Same question, but making dark out of light extract. 3) I was told that liquid extract is typically less fermentable than dry extract. In other words, given two identical batches, with the same starting gravity, one made with liquid extract would have a higher final gravity than one made with dry extract. Is this true? [Note: I'm not talking about the fact that liquid extract contains water and therefore contains less fermentables than dry extract on a pound for pound basis. The person who told me this was talking about the proportion of fermentable/unfermentable sugars for each type of extract.] 4) If you had an all-grain recipe that called for, say, 8 pounds of 2-row malt, and you wanted to use light dry extract instead, how much would you use? Thanks, chris goedde at shape.mps.ohio-state.edu Return to table of contents
Date: Wed, 2 Sep 1992 17:12 EST From: STROUD <STROUD%GAIA at leia.polaroid.com> Subject: B-Brite/Bleach B Gorman asks whether non-chlorine bleach could be used instead of B-Brite to clean and sanitize. It probably could, except that every package of non-chlorine bleach that I've ever seen in a grocery store has "fragrance" as an ingredient. If you want to make a batch of "Perfumey" Pale Ale, go for it. ******************** In HBD #959, C.V.Copas at lut.ac.uk asks: >Is this suggesting that chlorine degrades with time, even in a sealed >container? Actually, it's hypochlorite, not chlorine, in bleach that degrades with time. I used to use Chlorox as a reagent in grad school. We always titrated it before use. Fresh bleach would always be about 5.25% NaOCl (sodium hypochlorite), as is listed on the bottle, but this value would slowly decrease upon storage. Older bottles (~1 year old) often would be down in the 3.5-4% range. Incidentally, sodium hypochlorite in bleach is produced commercially by the electrolysis of cold, dilute aqueous sodium chloride solutions under conditions where the sodium hydroxide and chlorine can mix. 2NaCl + 2 H2O + electricity --> 2 NaOH + Cl2 + H2 (gas) Cl2 + 2 NaOH --> NaCl + NaOCl + H2O - ----------------------------------------------------------------- The net reaction is: NaCl + H2O + electricity --> NaOCl + H2(gas) The sodium hypochlorite produced is unstable at elevated temperatures and undergoes autooxidation-reduction to form halides and halates: 3 NaOCl ---> 2 NaCl + NaClO3 Steve Return to table of contents
Date: Wed, 2 Sep 92 14:39:29 PDT From: gummitch at techbook.com (Jeff Frane) Subject: Brewing Disaster #1 My net connection has been busted for almost two weeks, so I missed the call for brewing "mishaps". I've certainly had my share of those, but the worts (oops!) was early this summer. I'd spent most of the day putting together a six gallon batch of stout from a recipe which worked beautifully before. We were headed toward an OG of 1070, with four or five kinds of malt, three kinds of hops and much spousal anticipation. At the end of the boil, I hooked up the siphon hose to the wort chiller, clamped off the far end and stirred up a great whirlpool. I had _some_ reason for doing a little research upstairs, digging in a brewing text, during the 20 minute rest. When I wandered down to the basement, though, I was dismayed by an unexpected splashing sound. Running across the room I was in time to watch the last pint or so disappearing through the wort chiller, down the outside of the carboy and down the floor drain!!!!!!!!! Naturally, I calmly cleaned up the mess, quietly put all my equipment away and returned upstairs to the bosom of my family. Any blood-curdling screams and loud slamming of metal reported by my neighbors is a lie! As many times as I've struggled to get a syphon started, or lost one in the middle of an operation, I've _never_ had one volunteer before. Now I never leave the brewery unattended -- for anything. - --Jeff Frane Return to table of contents
Date: 2 Sep 92 14:04:00 -0700 From: BELLAGIO_DAVID at Tandem.COM Subject: Anyone use Oak Chips? - ------------ ORIGINAL ATTACHMENT -------- SENT 09-02-92 FROM BELLAGIO_DAVID at FORTY Hi, I was planning on using some Oak chips I got from a brew supply shop for an IPA. I read somewhere where I should toast them in the oven or steam them for sanitization and them add them to the primary for 8 days. The instructions on the bag say to steep them ( I assume in the wort ) for Oak flavor. I also assume you could add these to the secondary for some time. Has anyone experimented with this? Super Dave Bellagio_David at tandem.com Return to table of contents
Date: Thu, 3 Sep 1992 10:32:18 EST From: JOE at syd.deg.CSIRO.AU Subject: homebrewing horror story Date sent: 3-SEP-1992 09:07:48 Well, I hate to tell on myself but after Norm Pyle's request for more horror stories and Chris Campanelli's awesome blow-by-blow.......here's a true story: I was going to brew the best all-grain pale ale Boulder had ever seen. I got my Corona set PERFECT, no flour just husks. The dough-in, protein rest, and mash went exceedingly well. The pH's and temps were great. All that remained between me and homebrew nirvana was a simple sparge and boil! The sparge started great, sweet clear wort, high gravity, awesome extract rates. Patting myself on the back I decided to call it "Attention to Details Ale". I was collecting the last two gallons of twelve, to add to the first ten that were starting to boil on my electric stove nearby, when IT happened. BLAM (and I mean BLAM) the whole kitchen was bathed in this very eerie ultraviolet/blue light and accompanied by a VERY loud POP. This brought me to my senses, and brought my wife running (thinking she'd finally become a REAL homebrew widow). I rushed to the stove and thought "huh, better not grab my lovely 15 gallon stainless pot right now, or I could get fried". So I ran to the other room, turned off all the circuit breakers I could find and came back to face a real problem. I grabbed the pot and hefted it off the stove (not an easy feat with 10+ gallons of boiling wort inside). As I stood there holding it, my wife said "better take it outside it's leaking like hell". I went into the denial stage here, saying "no it can't be leaking, this is my 15 gallon stainless pot!" The burning sensation on my feet finally convinced me to take it outside. There I was rapidly moving from denial to anger to sorrow. Ten gallons of my best-ever wort, sitting in my 15 gallon stockpot, with a 1/4" hole in the bottom, slowly pooling up and freezing to my patio (it was about 0F outside). Believe it or not there is still a happy ending. My wife came out to console the unconsolable. Despite my protesting she convinced me that all was not lost. Dumping my grain from its plastic bin, we saved most of the beer, boiled it in four smaller batches in my enamel pot and renamed it "Sparky's Disaster Ale". It was by all accounts, remarkable. The handy guys at the local SS welding place fixed the hole in my pot, I built a cajun-cooker-clone, and relaced the defective electrical coil. Moral: Be oh so careful about overloading your electric stove, those little buggers just don't hold up too well to 70+lbs. And don't ever give up! Relaxing and wishing I had a Sparky's right now, Joe - JOSEPH WILLIS BOARDMAN Email: joe at syd.deg.csiro.au Return to table of contents
End of HOMEBREW Digest #961, 09/03/92