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HOMEBREW Digest #0894
This file received at Sierra.Stanford.EDU 92/06/03 00:09:50
HOMEBREW Digest #894 Wed 03 June 1992
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Rob Gardner, Digest Coordinator
Contents:
Brewing supply stores in Boulder (Peter Karp)
beer warmer (Russ Gelinas)
McEwan Scotch Ale (yoost)
Mineral Analysis (Steve Waite)
Re: FEWEST brewpubs per capita (Mary E. Hall)
Re: Wyeast datum (korz)
re calorie formula (Chip Hitchcock)
Re: mecca (Don Scheidt)
g/l (re: mineral content of my water) (Nick Cuccia)
ppm conversion (Kurt Dreger)
Microbrewpubs in New Hampshire (TAYLOR)
cooler lauter-tuns (Nick Zentena)
re: mineral content in g/l(?) (Jon Binkley)
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----------------------------------------------------------------------
Date: Tue, 2 Jun 92 08:24:39 EDT
From: karp@ground.cs.columbia.edu (Peter Karp)
Subject: Brewing supply stores in Boulder
I lived in Boulder for the summer a couple of years ago and I found supplies as
well as an incredible beer selection (international & micro) at the giant
Liquor Mart downtown. Boulder gets the best of both coasts.
------------------------------
Date: Tue, 2 Jun 1992 9:20:25 -0400 (EDT)
From: R_GELINAS@UNHH.UNH.EDU (Russ Gelinas)
Subject: beer warmer
Some people use the "wet t-shirt and pan of water" method to keep their
carboy cool in the summer heat. I have just the opposite problem; my
brewroom stays at 60 degF in the summer (in the winter it's heated). Wyeast
1056 (Chico Ale) just doesn't seem to like it that cold; it was *very* slow
to start, and not making any krausen at all. Not wanting to move 6.5 gallons
of beer to a warmer spot, I instead filled 6 gallon-jars with hot tap water,
and surrounded the carboy with them. This morning the little carboy closet
is 68 degF, and there's a nice krausen. I suppose it might also work the
opposite way with ice-water in the jars.
Russ
------------------------------
Date: Tue, 2 Jun 92 09:19:04 -0500
From: yoost@judy.indstate.edu
Subject: McEwan Scotch Ale
I had a bottle of this stuff last night and I'm Impressed.
Very little head, but well carbonated, very crisp but my tastebuds are
confused. Help.
Anyone have a recipe or know anything about this wonderful stuff ?
John Yoost - Brewer/Programmer
------------------------------
Date: Tue, 2 Jun 92 7:41:13 PDT
From: Steve Waite <stevew@hpnmsmw.sr.hp.com>
Subject: Mineral Analysis
In HBD 893 John Fitzgerald <johnf@ccgate.SanDiegoCA.NCR.COM> asks:
>I've got a quick question for all of you Chem-types that might be reading,
>or anybody else that knows, of course! I've received a water analysis
>from my local district office, but all of the concentrations are in g/l.
>Can anybody tell me how to convert this to ppm? ppm seems to be the
>standard way that Zymurgy, and TNCJoHB describe water contents, but I
>couldn't find any conversion formulas.
To convert from g/l to ppm multily by 1000. For example: 0.100 g/l of CaCO3
would be equivalent to 100 ppm carbonate hardness. Are you sure the numbers
are in g/l and not mg/l? My water anaysis list the mineral content in the
latter ( mg/l ). In this case the conversion is really simple ( you multiply
by 1 :-).
Steve Waite
------------------------------
Date: Tue, 2 Jun 92 09:26:24 MDT
From: meh@cygnus.ta52.lanl.gov (Mary E. Hall)
Subject: Re: FEWEST brewpubs per capita
S94WELKER@usuhs writes:
> Washington DC population: 800,000 (more if there's a protest rally)
> Number of brewpubs: 0
> Brewpubs per capita: 0
> Let's see you beat THAT!
> - --Scott
Ok. I can beat that:
State of Texas population (1990 census): 16,986,510
Number of brewpubs: 0
Brewpubs per capita: 0
Of course, we're talking about magnitudes of zero, but I still think I've
got you beat!
Mary Hall
------------------------------
Date: Tue, 2 Jun 92 10:53 CDT
From: korz@iepubj.att.com
Subject: Re: Wyeast datum
Rob writes the following about Wyeast Belgian Ale yeast:
>The yeast is more attenuative than the Edme, Munton & Fison and
>Whitbread. It went from 1.052 to 1.013 in 5 days. With the same
>mash technique, a similar OG and one of the above dry yeasts, I
>would normally ferment out at 1.018-1.020 (consequently, my Belgian
>beer was a little over-hopped, but that kind of suits the style).
>
>The bad news: either I got a bad batch, or this stuff keeps fermenting
>for a long, long time, even at 70 degrees. By day 25, the yeast was
>still working away, the gravity was down to 1.010 and the aroma of
>bananas was unmistakable.
Aside:
First of all, I'd like to point out that I'm not at all affiliated
with Wyeast, other than being a satisfied customer.
It appears that too many Wyeast users blame the yeast for infections
rather than their sanitation techniques. I've been using Wyeast for
three years and have yet to have an infected batch since starting to
use Wyeast (except for one made with Munton & Fison Dry Yeast). The
four years of dry yeast brewing prior to that, had many infected
batches, but then again, I was less-skilled back then also.
I don't recall how long it took a recent Chimay-clone to ferment out
using Wyeast Belgian Ale yeast, but I think it may have been a bit longer
than most. The problem with the banana aroma is because you are
fermenting at too high a temperature. I forget who it was that posted
this phenomenon a few months ago (Martin maybe?) but I, foolishly, confirmed
it. My ferment was at a consistent 65F and *that* was too warm. The beer
turned out quite authentic except for the banana aroma. "Darn!" I said
to myself, and plan to soon try it again at 57F. The moral of the story
is:
Ferment Wyeast Belgian Ale yeast well below 65F,
unless you really like bananas.
Al.
------------------------------
Date: Tue, 2 Jun 92 11:29:40 EDT
From: cjh@diaspar.HQ.Ileaf.COM (Chip Hitchcock)
Subject: re calorie formula
> We hav calories = 148.165 in either case. Of course, we have no reason in
> the world to trust those final digits. 148 calories is probably even
> more accuracy than we're entitled to (this is not to casr aspersions
> on the accuracy of George's coefficients, rather a reflection of the
> fact that we're approximating a rational function by a polynomial).
I'd bet you get as much inaccuracy from a typical $5-10 hydrometer as from
the mathematical approximation; I would assume any report of specific
gravity to have a possible error of +/- .002 (effectively, ~5% for typical
changes in gravity), given the coarseness of the markings and the
difficulty of finding the meniscus precisely. But 5% is still likely to be
about as precise as a dieter can measure (absent a scale that is
inconveniently large to carry to meals).
------------------------------
Date: Tue, 2 Jun 92 8:23:59 PDT
From: tahoma!dgs1300@bcstec.ca.boeing.com (Don Scheidt)
Subject: Re: mecca
in HOMEBREW Digest #892, Mon 01 June 1992:
>Date: Fri, 29 May 92 10:31:58 EDT
>From: davism@hns.com (Davis McPherson)
>Subject: pilgrimage to mecca
>
> i will be travelling to Seattle in early june for a week of RnR
> and hanging out in beer joints. if some you northwest USA type
> of guys could email your favorite joints (bars or micro-brewies)
> i will raise my glass and toast you all while i'm there.
mecca!? Hey, that's in Franconia (Germany), with the cities of Bamberg
and Forchheim as the main axis! Or maybe the Rheinland, with Duesseldorf
and Koeln as the axis ... ;-)
Well, I live in Seattle - Maritime Pacific is a bit over a mile and a half
from my house, and Red Hook is two and a half miles down the road. Really,
Jackson's _Pocket Guide to Beer_ is a reasonably reliable guide, but for
maximum pubbing in a small area, check out the Fremont district, home of
the Red Door, the Dubliner, the Triangle Pub, and Red Hook's Trolleyman Pub.
The Red Door has the best selection, but is also filled to the rafters with
what we used to call yuppies. The food is quite good, and the place is
impossible to get into or be heard in (I've nicknamed it the Loud Door) on
Thursday, Friday, and Saturday nights. All local breweries are well-rep-
resented, and there are also a couple of imports on draught; Fullers ESB is
usually among them. The Dubliner - formerly Poor Richard's - is right next
to the Red Door, not quite as upscale, but it serves as a sort of spillover
pub for those seeking a less-crowded room. Live music has been a part of
this venue in the past. Red Hook and Full Sail are available, among others.
The Triangle - so named for the shape of the room - is a recent remodel of
a dive, and the improvement is substantial. Eight beers on tap, including
Full Sail, Red Hook ESB, Maritime Pacific Dark, Pyramid Wheaten, Widmer
Hefeweizen, and Guinness Stout. And then there's the Trolleyman, the pub
located in the Red Hook Brewery complex, in a building that used to house
streetcars (when Seattle had 'em). Strictly Red Hook products on tap, no-
smoking room, and quite popular at weekends. In short, Fremont, starting
at North 34th Street and Fremont Avenue North, can be the site of a worth-
while pub crawl, with four pubs in walking distance of each other.
There are other pubs scattered around town, including my favourite brewpub,
the Big Time, located on University Way N.E. Wonderful, full-flavoured
ales are brewed here. Farther afield, there's the Maple Leaf Grill - pub
atmosphere, restaurant-quality food, and Thomas Kemper's Hefeweizen among
the dozen taps, the best hefeweizen made in the N.W. (IMHO). Find this one
up on Roosevelt Ave. N.E. at 89th. Also good is the 74th Street Ale House,
at Greenwood Ave. N. and N. 74th. Or the Latona, at Latona Ave. N. and N.
65th Street, although I don't usually care for the music in the evenings.
And then there are two old standbys - Murphy's on 45th, in new, larger
premises, and Cooper's, on Lake City Way. All of these pubs will satisfy
your desire for N.W. ales and ambiance.
This is a sampling of what's available - I've mentioned mostly neighbourhood
pubs, rather than more upscale places downtown.
E-mail me if you need more info, or if you need help finding one of the
pubs - or if you need help in emptying a pitcher :-).
- --
Don | Well, it looks as if the top part fell
dgs1300@tahoma | on the bottom part.
..!uunet!bcstec!tahoma!dgs1300 | -- Vice President Dan Quayle referring to
| the collapsed section of the I-880
| freeway after the San Francisco
| earthquake of 1989.
------------------------------
Date: Tue, 02 Jun 92 10:23:55 -0700
From: Nick Cuccia <cuccia@remarque.berkeley.edu>
Subject: g/l (re: mineral content of my water)
One of the things that I love about the metric system is how all of the units
are tied together. An example of this is the relationship between mass,
volume, and length. One liter is (or was originally) defined as the volume
of a cube ten centimeters per side. A kilogram was defined as the mass of one
liter of water at four degrees celsius (the temperature at which water is at its
most dense at one atmosphere pressure). Note that because of a change in the
definition of the length of a meter (from a fraction of the distance from the
equator to the North Pole to the distance some number of waves travels, these
definitions are probably no longer exact, unless the defs of liter and gram
were altered, as well. The above is probably close enough for our purposes,
however.
Given this, a number with units g/l roughly gives you how many parts per
thousand of a compound or ion there are. Dividing this by 1000 gives you
parts per million or mg/l.
- --Nick
------------------------------
Date: Tue, 2 Jun 92 13:15:15 -0700
From: dreger@sfsuvax1.sfsu.edu (Kurt Dreger)
Subject: ppm conversion
In response to John Fitzgerald's <johnf@ccgate.SanDiegoCA.NCR.COM> question
on June 2:
1 ppm (parts per million) is equal to 1 mg/l. Therefore,
1 g/l = 1000 mg/l = 1000 ppm. So just multiply g/l by 1000
to get ppm.
Good luck,
Kurt
------------------------------
Date: Tue, 2 Jun 1992 17:11:09 -0400 (EDT)
From: TAYLOR@sbchm1.chem.sunysb.edu
Subject: Microbrewpubs in New Hampshire
Does anyone know of any Microbrewpubs in New Hampshire? I'll be passing
through next week.
------------------------------
Date: Tue, 2 Jun 1992 19:01:14 -0400
From: Nick Zentena <zen%hophead@canrem.com>
Subject: cooler lauter-tuns
Hi,
I just finished making a new lauter-tun
based on a picnic cooler. Does anybody have
any hints on using this versus my old
zap-zap unit?
Also whats the best way to clean the pipe.
Nick
I drink Beer I don't collect cute bottles!
zen%hophead@canrem.com
------------------------------
Date: Tue, 2 Jun 92 21:21:45 -0600
From: Jon Binkley <binkley@beagle.Colorado.EDU>
Subject: re: mineral content in g/l(?)
In HBD #893, John Fitzgerald <johnf@ccgate.SanDiegoCA.NCR.COM> wrote:
>I've got a quick question for all of you Chem-types that might be reading,
>or anybody else that knows, of course! I've received a water analysis
>from my local district office, but all of the concentrations are in g/l.
>Can anybody tell me how to convert this to ppm? ppm seems to be the
>standard way that Zymurgy, and TNCJoHB describe water contents, but I
>couldn't find any conversion formulas.
Are you sure it was in g/L and not mg/L? mg/L is equivalent to ppm.
Anyway, if it was in g/L that's equivalent to parts per thousand.
Multiply by 1000 to get parts per million:
X g/L * 1000 mg/g = 1000X mg/L = 1000X ppm
Jon Binkley
------------------------------
End of HOMEBREW Digest #894, 06/03/92
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