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HOMEBREW Digest #1307
This file received at Sierra.Stanford.EDU 93/12/25 00:26:46
HOMEBREW Digest #1307 Sat 25 December 1993
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Rob Gardner, Digest Coordinator
Contents:
Yeasty/Sulphury (Phil Brushaber)
Re: Fixed Kettle Thermometers (Dion Hollenbeck)
Breweriana (MARK CASTLEMAN)
Hops Storage and rate of deterioration (scott mclagan)
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Date: Fri, 24 Dec 93 08:39:49 CST
From: philb@pro-storm.metronet.com (Phil Brushaber)
Subject: Yeasty/Sulphury
I've got a new angle on these off-tastes I have been getting when
kegging in stainless steel. I got another opinion. My wife is the head of
new products/recipes at Tony Roma's restuarants. She has been the head of
R&D of a number of national chains. I mention this not because I like to
brag on my wife (although I do) but because she has a much more "educated
pallet" than I do. (Advertising guys have no "taste" as we all know).
Alison suggests that the taste I have been trying to get rid of is
not metallic or iodine-like, but yeasty/sulphury.
You know she may be right. I stuck my head in the fermenting
refrigerator where I currently have a couple of batches perking away...
Discounting the CO2 smell ( I know CO2 has no smell), the smell generated
in the frige overnight is VERY much like the taste I have been getting.
Because of space needs I have been secondarying in cornelius kegs
which I keep in the lagering refigerator. Is it possible that doing
secondary in closed kegs is not allowing the yeasty/sulphur componds to
escape, but in fact is disolving the taste in the beer? Does this sound
possible or am I heading down another blind alley on my Beer Detective
investigation?
- -----
Internet: philb@pro-storm.metronet.com
UUCP: metronet.com!pro-storm!philb
Bitnet: philb%pro-storm.metronet.com@nosc.mil
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Date: Fri, 24 Dec 93 08:22:57 PST
From: hollen@megatek.com (Dion Hollenbeck)
Subject: Re: Fixed Kettle Thermometers
>>>>> "Will" == Will B Blalock <willb@hp3.imed.com> writes:
Will> I have seen pictures of SS kettles and hot liquid tanks that
Will> have thermometers attached on the sides midway between bottom
Will> and top. Is this easily done? Does it take a special thermometer
Will> which has to be welded to the side or can it be attached in an
Will> easier way? Where do you find these flat thermometers (or do you
Will> cut the stem off a typical style thermometer? Is it worth it?
Will> --
Will> *-------------------------------*------------------------------*
Will> | Will Blalock : willb@imed.com | No one ever called Picasso |
Will> | 409-798-0201 Angleton Texas | an assho. |
Will> *-------------------------------*------------------------------*
I have two of these. I used Sankey kegs. It is *very* easily done if
you can weld stainless steel. The thermometers come with 1/2" Male
NPT fittings. Just weld a 3/4" x 1/2" SS bushing into the keg, put
lots of teflon pipe tape on the thermo threads and screw it in.
****Do Not Forget The Teflon Tape****
You can obtain these thermos from most any good industrial hardware
supply. One is McMaster-Carr. (310)695-2449. They will ship to
anybody COD, but a catalog is nearly impossible for an individual to
obtain since they are HUGE and costly to produce. Here is the thermo
I bought, there are several other styles available:
Part # 3946K176 3" Back Connection Dry BiMetal Thermometer
6" stem, 20 to 240F in 2F increments. $31.02 plus
shipping.
dion
Dion Hollenbeck (619)455-5590x2814 Email: hollen@megatek.com
Staff Software Engineer megatek!hollen@uunet.uu.net
Megatek Corporation, San Diego, California ucsd!megatek!hollen
------------------------------
Date: Fri, 24 Dec 1993 17:56:18 -0700 (MST)
From: MARK CASTLEMAN <mwcastle@ouray.Denver.Colorado.EDU>
Subject: Breweriana
While this is tangentially related to homebrewing I thought I would share it
here at the holidays. Anyone passing through eastern Colorado in the summer
should stop in Burlington to see the Kit Carson County Carousel. Of
interest to brewers is the goat. He looks like he stepped out of a bock
label and on the back of the saddle he is decorated with barley and hops.
Beery Christmas! Hoppy New Year! Visualize Whirled Peas!
Mark W Castleman
Big Dog Brewing Cooperative - West
Wouldn't it be terrible if I quoted some reliable statistics which prove that
more people are driven insane through religious hysteria than by drinking.
--W.C. Fields
------------------------------
Date: Fri, 24 Dec 93 19:57:01 -0800
From: mclagan@sfu.ca (scott mclagan)
Subject: Hops Storage and rate of deterioration
In Homebrew Digest #1306 (December 24, 1993), Mark Garetz writes:
"Yes. This will approximately double the storage life, or another way of
looking at it is this will cut the rate of deterioration in half."
Thanks for information Mark. I am interested in the 'rate of
deterioration' versus bittering/aroma ability. The
statement 'this will cut the rate of deterioration in half'
makes me wonder if I should scrutinize how my local vendor
(and their suppliers) handle their hops . As I venture into
the more exotic varieties of hops, (which are less commonly
used), should I assume that I will need more quantity to
achieve the same quality because of aging?
Has anyone developed a scale to indicate rate of deterioration
of aroma/alpha over time?
Thanks,
Scott McLagan <mclagan@fraser.sfu.ca>
Coordinator for Computers, School District #43 (Coquitlam), B. C., Canada
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End of HOMEBREW Digest #1307, 12/25/93
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