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HOMEBREW Digest #2051
This file received at Hops.Stanford.EDU 1996/05/27 PDT
Homebrew Digest Monday, 27 May 1996 Number 2051
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Shawn Steele, Digest Janitor
Thanks to Rob Gardner for making the digest happen!
Contents:
motorizing a phillmill (Sjackson@x-net.net)
Propane burner source & unfilled beer glasses (cdp@chattanooga.net (C.D. Pritchard))
Fridge, HBD Problems (bobcapl@rpnet.net (Bob Caplan))
Pub Police/Heat Wave/Fruit Extracts (Rob Moline)
Stuck Ferm's/NG Convert/Sears' Fridges/Shawn on Trial? (Rob Moline)
Whiners ("Dr. Larry Allen")
Widmer Bros. Bottled Beers (Dean Larson)
Anglo-American Wheat Beer (Mark Peacock)
Freezing Yeast in a Non-Frost Free Freezer ("Prior, Mark")
RE: Beer fridge question (Dennis Cabell)
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----------------------------------------------------------------------
From: Sjackson@x-net.net
Date: 26 May 1996 09:55:34 EST
Subject: motorizing a phillmill
I am interested in talking to anybody who has sucessfully
motorized a phillmill. Dan Listerman rec: using a drill but I want less
hassle than that. Besides, my 3/8 drill really didn't like being used
that way and my 1/2 drill kept tryign to rip my hand from my wrist. My
concerns are that side loading the bronze bushings will cause premature
failure and so I thing a direct connection to a pillow block that is
driven by belts and pulleys. This would allow for speed reduction while
preventing sideloading of the mill. Dan quit responding to my e-mail,
maybe he is on vacation.
Steve (the ole Alabama Outlaw)
Clemson, SC
------------------------------
From: cdp@chattanooga.net (C.D. Pritchard)
Date: Sun, 26 May 96 11:00 EDT
Subject: Propane burner source & unfilled beer glasses
For those looking to make their own wort boiler, chech your local Lowes
building supply store. Ours has a bunch of ring type propane burners for
$18. Made in China (probably with slave labor...). They look alot like the
burners in the 100kBTU cookers they also sell.
Re: Beer served in pubs which don't fill the glasses. Tracy Aquilla said he
wouldn't leave a tip for a waitperson who gave him some BS objection.
Always leave a penny or nickel. Let's 'em know you didn't simply forget the
tip!
C.D. Pritchard cdp@chattanooga.net
------------------------------
From: bobcapl@rpnet.net (Bob Caplan)
Date: Sun, 26 May 1996 07:51:20 -0700
Subject: Fridge, HBD Problems
>From: Rich Edmondson <rich_e@HiWAAY.net>
>Date: Sat, 25 May 1996 10:31:54 -0500 (CDT)
>Subject: Beer fridge question
>Question is, is this a problem is that is repairable, or is it not
>really "worth the money"? And does anyone know what a good source is
>for parts for old fridges?
>
>I guess if all else fails I can use it for lagering. It seems to stay
>at about 50 degrees without any airflow :-)
>
Rich,
You can probably get a new fan for about $20 at an appliance parts store.
Look them up in your yellow pages. You might also think about buying a used
fridge. I got one for $35 4 years ago and it's crankin' away. 50F is a bit
warm for lagering, but it's better than 60 <g>......
____________________________________________________________________________
____________
>From: "JOHN C. THOMPSON" <0005096260@mcimail.com>
>Date: Sat, 25 May 96 11:41 EST
>Subject: HBD Problems
>
>I have know received ~20 copies of HBD 2044. =20
>Are any other subscribers having this kind of problem?=20
>If this is the best AOB can do, I cast my vote for someone who knows what=
=20
>there
>doing to take over the digest.
John,
I'm only getting one copy. In the beginning, the Digests were a little slow,
but that's better. I can understand your frustration, but jumping on AOB
and Shawn this way is a bit rough. It seems to me that Shawn _knows_ what
he's doing. He's just ironing out problems the differences between the old
way and the new way. I bet if you contact him directly, he'll fix your
problem.......
____________________________________________________________________________
____________
GOODtime Bob
Bra=FCmeister, Drei R Bra=FCerei
Rockin' Bobby
To the Mailboxers -Ann, Arlene, Bobby, Cathy, David,
Gayle, Justine, Mudge, Steve, Tim,=20
Tracy, Zoe =20
------------------------------
From: Rob Moline <brewer@kansas.net>
Date: Sun, 26 May 1996 13:04:22 -0500
Subject: Pub Police/Heat Wave/Fruit Extracts
This submission was originally posted 5.24.96, but came right back. So here
it goes again!
>>>From: charles epp <cepp@indiana.edu>
> My question is: at a pub, is it acceptable
>>>to ask that a less than full pint be topped up? How many of you have been
>>>so principled/daring/rude/selfish/whatever?
>
>No, it's not a problem to ask for a full pint. While many pub operators
>count on the 1/2 inch or so of foam to deliver a few extra glasse of profit,
>if any one in the Little Apple asks for their pint to be topped up, that's
>fine with me! But I've also seen fellows send a full pint back and ask for
'more head, please!' I hoped you asked the waitress if her 'market research'
told her that a pissed off customer is likely not to come back? One more
example
>of "It would be a really good job if it weren't for the customers!" Penny
>wise and pound foolish!
>Once, when I was still in operating rooms, I had a pretty bad day, where we
>had busted our asses for 5 hours to save a 4 yo who had most of the left
>side of her throat ripped out by a large dog. One of those balls to the
>walls efforts where everyone works on top of each other in a confined space
>with all of the urgency that can be mustered, and we lost. So later, going
>to the local for the regularly scheduled weekly booze up, and arriving late,
>'cos of the case, I was approached by a waitress, once I had joined my
>party, who asked what I wanted and all. I told her just a whatever beer and
>a burger, to which she stunned me with this chirpy juvenile look and said,
>"and I'll see if I can't get you a smile from the smile cabinet!", and I
>lost it when she pulled the corners of my mouth up! Maybe a case of bad
>timing, but I just left, went somewhere else.
>Wait staff are not paid to psycho-analyze the customers, or instruct them
>in behavior modification! They are there to SERVE the customer, and that's
it!
>
>>>From: Jeff Tapper <jeff.tpr@review.com>
> However, from Sunday May 19th through Tuesday May
>>>21st, New York suffered a heat wave, and the fermenter temp was above
>>>76 degrees >>My question is: Will there be adverse effects on my brew?
>
>Far from ideal, obviously,but just ride it out through the rest of the
>process and see what develops. I wouldn't throw it away!
>
>>>From: korz@pubs.ih.att.com (Algis R Korzonas)
>>>Subject: 100% fruit beers
>>>
>>>Tracy writes:
> Brewers Resource apricot 'essence' fooled 'em!
>
>I'll have to try the Brewer's
>>>Resource apricot essence and see for myself. Thanks for the pointer.
>>>Al.
>
>Personally, I like the California Brands extracts. Try them, you might be as
>pleased with the product as I am! For most product, they offer a few
versions, typically a artificial and one or two grades of natural. I always
select the best grade of natural,and have used the obligatory raspberry (you
could set up a brew pub in Antarctica and some penguin would roll in, "Don't
you have a raspberry wheat?), Jalapeno, Cherry and Chocolate. They cost $US
35/gallon, wholesale, except for the choc, $US 150/ gallon. (Black Forest
Porter is a hit and the chocolate is used in such tiny amounts, that it
should last forever.)
>
>
>Rob Moline
>Little Apple Brewing Company
>Manhattan, Kansas
>
>" The more I know about beer, the more I realize I need to know more about
>beer!"
>
>
------------------------------
From: Rob Moline <brewer@kansas.net>
Date: Sun, 26 May 1996 13:04:26 -0500
Subject: Stuck Ferm's/NG Convert/Sears' Fridges/Shawn on Trial?
>From: Kathy Booth <kbooth@isd.ingham.k12.mi.us> Jim Booth
>Subject: stuck fermentations
>
>I order yeasties during the winter and I fear it got frozen in shipment.
>A partial mash ale quit at 1.021 and was decidedly sweet. I mixed up 3
>gal more of wort and tried to get it to finish but it quit at 1.020.(All
>well aereated)
>
Need more info about the recipe, the yeast type etc. Folks freeze yeast all
the time. With current info, sounds like your yeast did all they could. What
temps for fermentation are we talking about? Don't reaerate post fermentation.
>
>From: Stan Fisher <stanf@goodnet.com>
>Subject: Cajun Cooker - Convert to Natural Gas?
>What steps are needed to convert my Cajun Cooker to natural gas
>from propane?
Different burner jets at a minimum, different gas bottle threads possibly.
This subject was covered in depth some time ago, but I don't know by whom.
>From: Rich Edmondson <rich_e@HiWAAY.net>
>Subject: Beer fridge question
I'm 99% sure it is just
>the bearing, but it is useless none the less. The refrigerator is
>probably 20 years old, and is a Sears brand.
When my old man retired to Aussie in 1970, he took everything he owned,
'cept the cars, (Oz gov't convinced him it wasn't worth it, they were
wrong!), including all appliances, most of which were Sears' Kenmore brands.
Of course this required some electrical management (doubled sockets, with
one set at 115v, 50hz, the other set at 220v, 50 hz. Everything worked
great, 'cept hz sensitive stuff like turntables), but when his ancient deep
freeze went blitz, he called Sears in Hawaii and they expressed the new
compressor within days. Sears, IMHO, is very likely to have your needs in
stock. Price for parts to be evaluated.
>From: *.*
>Subject: HBD Problems
>
>If this is the best AOB can do, I cast my vote for someone who knows what
>there doing to take over the digest.
>Sorry if I sound like I'm upset, but I am.
Sorry, you are upset..but take a few minutes to cool down. I, too, have
experienced problems, and I know we are not the only ones. We have been
fortunate in the past to have had Rob Gardner's YEARS of tweaking the system
to arrive at the standard of performance that we have all come to expect.
Now, Shawn has only had a week to transfer a not insignificant package to
the AOB's net, and I'm just as dissappointed as the rest of you to discover
it is not a perfect world that we live in.
Some folk's ( not anyone specifically, but collectively, it's hit my
critical mass) remind me of the surgeons who would go out of their way to be
a PITA to newly training Operating Room personnel. So, after getting reamed
out and in a bit of a funk (to quote the Clown in Chief), one kind senior
nurse took me aside and said, "Nobody was born knowing how to do this
stuff!" And it was the same way twenty years earlier when I was a student
skydiver, some of the hot shots were nasty to neophytes and were a PITA to
them. It turned many away, who said, "I've had enough jumps to have
satisfied my curiosity, but I don't want to be seen wth blokes like that!"
It's sort of the way some newbies are treated, IMHO. Yes, its a PITA. Yes, I
liked getting my HBD first thing in the morning, to go over before getting
down to the humdrum of brewery life. Yes, I liked getting it in one piece
and having the 'Auto-Magical' let me know it got there. But, please, take
two shots of "Tincture of Time," and give the lad a chance to prove that he
can't live up to the task before calling for his summary execution. He has
some pretty big shoes to fill. Rome wasn't built in a day!
Rob Moline R.N.(N.S.W.)
Head Brewer Certified Surgical Technologist
Little Apple Brewing Company C-1064 Australian Parachute Federation
Manhattan, Kansas
"The more I know about beer, the more I realize I need to know more about
beer!"
Aussie Rules: 1. Remember who your mate's are!
2. Remember who your mate's aren't!
3. Know the bloody difference!
------------------------------
From: "Dr. Larry Allen" <docsbrew@inland.net>
Date: Sun, 26 May 1996 12:23:17 -0700
Subject: Whiners
In HBD#2050, John Thompson writes that he can't stop the flow of HBDs.
While I appreciate the frustration that goes along with unresolved computer
problems, comments like:
>>If this is the best AOB can do, I cast my vote for someone who knows what
>>there doing to take over the digest.
Is just so much whining! Nothing in the homebrewing community makes me as
mad or as sad as the bad-mouthing that the AOB gets over damn near anything.
theY'RE doing a great job, I appreciate their efforts, and theY'RE the only
ones out there representing us on a national, and a non-profit level.
I suggest you try unsubscribing a few more times, and I'm sure that'll solve
the problem.
LPA
The strength of the Constitution lies entirely
in the determination of each citizen to defend it.
Albert Einstein
------------------------------
From: Dean Larson <larson@chaos.cps.gonzaga.edu>
Date: Sun, 26 May 1996 17:17:08 -0700
Subject: Widmer Bros. Bottled Beers
Finally!! I can now get Widmer Bros. (Portland, Or) brews in
bottles in my neck of the woods. Question: I detect a hint of sediment in
the bottles of their Amberbier that I just purchased. Does anyone out there
know if Widmer bottle conditions their brews? If so, do they use the
altbier yeast they use in primary? If so, I'd like to recover some from one
of their bottles and brew an Alt. No affiliations, yadda, yadda, yadda,
just love that Amberbier.
Dean Larson
larson@cps.gonzaga.edu
------------------------------
From: Mark Peacock <mpeacock@oeonline.com>
Date: Sun, 26 May 1996 20:50:02 -0400
Subject: Anglo-American Wheat Beer
I twisted the American Wheat Beer style just slightly and came up with a
very tasty beer. Using the recipe below, I made 4 gallons:
Malt:
5 lbs wheat malt
1 lb British pale ale malt
Hops:
0.5 oz Cascade whole hops (alpha acid = 5.5%) 60 min
0.5 oz Cascade 10 min
0.5 oz Cascade steep
Mash Schedule:
30 min protein rest at 125F
90 min mash at 145F
SG - 1.044
FG - 1.014
I poured the cooled wort over the Wyeast #1968 London ESB yeast cake from a
batch of pale ale and fermented at 60-65F. After 4 days, I racked to the
secondary, more for clarity than for any additional attenuation. For
bottling, I primed the batch with a scant 2/3c of corn sugar.
The resulting beer has the floral nose that is one of the chief
characteristics of the #1968 yeast. Indeed, with the low hopping in a wheat
beer, the yeast nose comes through very clearly. I would perhaps add a bit
more late-addition hops, but my wife is very happy with the taste --
although she would prefer an increase in the carbonation. The color came
out a touch darker than what I had hoped -- more of a dirty straw color --
but compared against a standard pilsener, it's not that much darker.
All in all, the Anglo-American Wheat is a nice summer beer that allows an
assertive yeast to show its stuff.
Mark Peacock
mpeacock@oeonline.com
Birmingham, MI, although soon to be in the Chicago area
------------------------------
From: "Prior, Mark" <PRIORM@IMS.IMSINT.COM>
Date: Sun, 26 May 96 18:03:00 EST
Subject: Freezing Yeast in a Non-Frost Free Freezer
Has anyone had any luck maintaining frozen yeast cultures in non-frost-free
freezer? If so, what technique did you use? How long were you able to
maintain the cultures?
------------------------------
From: Dennis Cabell <cabell@ix.netcom.com>
Date: Sun, 26 May 1996 22:07:33 -0400
Subject: RE: Beer fridge question
Rich Edmondson asks about old fridge parts,
specifically the blower fan bearing.
I had the same thing happen to me, with about
the same timing. I took the fan and motor apart
to find the problem. The problem would have
been the bearings, if there were any. The shaft
that goes through the center of the motor and
rides in metal seleves was worn. What I did
to fix mine was this: The center rod went
through either a magnet or a big coil (can't
remember which) that seemed to be permenantly
attached. I hit the rod with a hammer a few times
and pushed it slightly through the coil/magnet.
What this did was slightly change where the shaft
spun in the sleves. The worn part was no loner where
the shaft was riding. A drop of oil, reassembly,
and presto-chango, a fixed fridge with 0$ spent.
My old fridge is a Gibson, so not sure this would
work for you, but what you got to loose?
This even fixed the awful racket the fridge had
been making for a while before breaking.
BTW, running the fridge without a blower could
be bad news. My cooling coils got encased in
ice without the airflow.
Dennis Cabell
cabell@ix.netcom.com
------------------------------
End of Homebrew Digest #2051
****************************
