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HOMEBREW Digest #3135
HOMEBREW Digest #3135 Mon 04 October 1999
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: janitor@hbd.org
Many thanks to the Observer & Eccentric Newspapers of
Livonia, Michigan for sponsoring the Homebrew Digest.
URL: http://www.oeonline.com
Contents:
Hello again! (pbabcock)
Hosted by the Digest? Write me for your new password... (pbabcock)
Competition Announcement ("Jim Hinken")
HSA ("Nathaniel P. Lansing")
Just had to say (Rod Prather)
Pepperberries / Belgian ales & Wit (Miguel de Salas)
Idophor concentration (David Lamotte)
Re: Question for the Engineers (David Lamotte)
Welcome back (erniebaker)
Re. Some water help needed ("Sean Richens")
Re:Question for the Engineers ("Sean Richens")
Joining the AHA part 1 (Jim Liddil)
Joining the AHA part 2 (Jim Liddil)
Where went the Brewery? ("David Blaine")
1999 Spooky Brew Review Homebrew Competition, Second Announcement ("Jim Hodge")
Das Brauerie (Some Guy)
help with Full Sail Amber ale recipe (patrick finerty)
Perforated sparge bucket (JohnT6020)
Drilling an enamel canning pot ("Sebastian Antonio Padilla")
* Beer is our obsession and we're late for therapy!
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JANITORS on duty: Pat Babcock and Karl Lutzen (janitor@hbd.org)
----------------------------------------------------------------------
Date: Sat, 2 Oct 1999 15:57:44 -0400 (EWT)
From: pbabcock <pbabcock@mail.oeonline.com>
Subject: Hello again!
Greetings, Beerlings! Take Karl and I to your No-Doze...
Well, folks: We're back live and nationwide :-) The Digest itself is back
in mail form. As usual, posts can be sent to post@hbd.org; admin things
like subscribe, unsubscribe, status or queue can be sent to req@hbd.org.
The other lists and club mailing lists will be back online shortly - as
will the web site!
Welcome back! Can't wait to start hearing from you!
-
See ya!
Pat Babcock in SE Michigan pbabcock@oeonline.com
Home Brew Digest Janitor janitor@hbd.org
HBD Web Site http://hbd.org
The Home Brew Page http://oeonline.com/~pbabcock/brew.html
"Just a cyber-shadow of his former brewing self..."
------------------------------
Date: Sun, 3 Oct 1999 19:18:43 -0400 (EWT)
From: pbabcock <pbabcock@mail.oeonline.com>
Subject: Hosted by the Digest? Write me for your new password...
Greetings, Beerlings! Take me to your lager...
Sorry to put y'all through this again, but if your website is hosted by
the Home Brew Digest, you need to contact me to receive your new password.
Be sure to include the USER ID in your request so that I can tell who you
are. Users sites who have not contacted me for a password by 11/1/99 will
be inactivated to access for updating. Please be sure to use the e-mail
address through which you wish the HBD to contact you regarding this site.
I'll be using it to update the webmasters' mailing list.
Finally, if you are hosted by the HBD, and your pages are not in the
public_html directory within your directory, please migrate your pages
into that directory now and notify me when it is complete so that I can
remap your site and delete the corresponding files from your top-level
directory. No file within your public_html directory should refer to any
file within your top-level directory. It is important that all the user
sites are standardized in order to expedite future porting of the HBD from
one machine from another as well as for site security. Users who have not
moved their pages inside their public_html directory will be dropped from
the server at next maintenance or the 1st of the year - whichever occurs
first.
Sorry to have to take such a "tone" and impose such rules where they
weren't before, but this recent "adventure" has taught a few lessons we
really don't care to learn all over again...
-
See ya!
Pat Babcock in SE Michigan pbabcock@oeonline.com
Home Brew Digest Janitor janitor@hbd.org
HBD Web Site http://hbd.org
The Home Brew Page http://oeonline.com/~pbabcock/brew.html
"Just a cyber-shadow of his former brewing self..."
------------------------------
Date: Sat, 2 Oct 1999 14:28:42 -0700
From: "Jim Hinken" <jhinken@accessone.com>
Subject: Competition Announcement
The Brews Brothers, Seattle's oldest homebrewing club, announces the
Novembeerfest 1999 homebrewing competition. The competition will be held
Saturday, November 6 at Larry's Homebrewing Supply, 7405 S. 212th St. #103,
Kent, WA 98032
Started in 1991, Novembeerfest has grown from a local competition to the
most respected competition in the Pacific Northwest. Entries will be
accepted from all American Homebrewers Association beer style categories,
including cider and mead. The AHA style guidelines may be viewed at
http://www.beertown.org/AHA/scstyles.htm. Three bottles are required for
entry and the entry fee is U.S.$5. The standard AHA entry form and bottle
labels may be used or contact Rob Nelson at the number below and entry forms
will be faxed to you. Entries will be accepted between October 10 and
October 31, 1998. Entries may be shipped to
Rick Star
7640 NE 123rd St.
Kirkland WA 98034
(425) 821-9388
Entries may also be dropped off at:
Larry's Homebrewing Supply, 7405 S. 212th St. #103,Kent, WA 98032,
206-872-6846
Evergreen Brewing Supply, 12121 N.E. Northup Way, Suite 210, Bellevue, WA
98005, 206-882-9929
Cascade Brewing Supplies, 224 Puyallup Ave., Tacoma, WA 98421, 253-383-8980
Visit the Novembeerfest web site at
http://brewsbrothers.org/nbf/nbf_top.htm.
Interested Judges may contact Jim Hinken by e-mail at jhinken@accessone.com
or by phone at 425-483-9324
For additional information, contact
Rick Star
7640 NE 123rd St.
Kirkland WA 98034
(425) 821-9388
e-mail: ricky.m.star@boeing.com
or
Jim Hinken
24211 4th Place West
Bothell, WA. 98021
425-483-9324
e-mail: jhinken@accessone.com
or
Rob Nelson
Post Office Box 1016
Duvall, WA 98019-1016
Phone: (425) 788-0271
e-mail: rob_nelson@email.msn.com
------------------------------
Date: Sat, 2 Oct 1999 18:58:58 -0400
From: "Nathaniel P. Lansing" <delbrew@compuserve.com>
Subject: HSA
Robin Griller in 3134 says, " For example,
in the very recently published edition of New Brewing Lager Beer, Greg
Noonan attributes two flavour impacts to hsa: roughness and astringency,
but he does not ascribe cardboard flavours to hsa, rather describing it
as
a result of oxydation."
Al Korzonas may pop in and tell us how though Greg is an excellent
brewer
his science leaves something to be desired. So to add to Robins confusion
or maybe resolve it I'll quote from Dr. Fix's article, >>...His prime
concern was was volatile aldehydes such as 2-nonenal. This compound has a
characteristic papery or cardboard flavor that is sometimes accompanied
by
leathery or woody tones...."molecular oxygen does not take a part [in
forming nonenal] in bottled beer" In later work he indentified oxidative
processes during wort production as a source of nonenal."
- ------------------------------------------------------------------------
In reply to Alan's question....>>HUH?? Let me get this straight- here's a
guy who is
being fanatical in his
technique in order to /avoid/ HSA but his beer goes quickly stale so this
must
therefore be /due/ to HSA???
Am I missing something here?<<
That was my fault, I skipped mentioning that Ed who built the same
system
at the same time with the same parts from the same sources, only Ed uses
a
recirc pump and Ed does not get HSA. In fact Ed won 1st in the Nationals
with a trippel. So from identical systems the one that ladles the wort
during recirculation shows a rapid staling rate compared to the system
that
uses a recirculation pump.
------------------------------
Date: Sat, 02 Oct 1999 18:38:11 -0500
From: Rod Prather <rodpr@iquest.net>
Subject: Just had to say
I want my, I want my, I want my HBD
I want my, I want my, I want my HBD
>From a song by Dire Straits (I think) :^)
------------------------------
Date: Sun, 03 Oct 1999 09:39:50 +1000
From: Miguel de Salas <mm_de@postoffice.utas.edu.au>
Subject: Pepperberries / Belgian ales & Wit
I'd like to thank those people who wrote about my pepperberries question.
Several people mentioned adding some to a bottle of light-flavoured beer
and steeping for a few days. After doing this, and steping for a few days,
I've noticed two things:
a) Boy have they got a strong flavour!
b) This flavour doesn't go well at all with beer... I may try MUCH smaller
amounts next, but after the first experience, I doubt I'll do a full size
brew.
Two things I will consider as well: adding them to a secondary fermenter
may result in a different flavour, especially after flavours mellow. Also,
cooked berries taste very different. This makes me think that pasteurised
berries may have a more subdued flavour than "dry berried" beer!
........................................
I used Wyeast 1214 Belgian Ale a while ago. I brewed a dubbel, OG 1.064, FG
1.012, Fermented at 18.5 C (65 F).
Most Belgian ales in Belgium are fermented at high temperatures to ensure
proper attenuation. However, even though my temperature was not very high,
I got totally unacceptable levels of esters. Even more than a year later
it's only starting to get passable. However, most Belgian ales can be drunk
(and are quite yummy) at a few weeks of age. I used a good size starter,
which gives very good results with other strains of yeast, and my notes say
fermentation started within 8 hours.
Has anyone had similar experiences with this yeast? I'd also like to hear
of other people's (preferably good) experiences with other yeasts of the
'Belgian' range of Wyeast (high gravity, trappist, strong, etc...).
Finally, I am hoping to brew a wit similar to Hoegaarden soon, and some
feedback on how the two Wyeast strains (Belgian White and Belgian Wheat)
perform, would be extremely helpful, especially from people who have used
both.
Thank you for any help.
Cheers!
Miguel de Salas
mailto://mm_de@postoffice.utas.edu.au
My Homepage:
http://www.southcom.com.au/~miguel/
------------------------------
Date: Sun, 03 Oct 1999 10:09:15 +1000
From: David Lamotte <lamotted@ozemail.com.au>
Subject: Idophor concentration
Welcome back everyone, and a big cheer to our saviours.
After a long search, I bought my Idophor from my local veterinarian. They
use it for disinfecting the animal operating theatre etc. But I am unsure
of the required dilution to achieve the desired 25ppm.
The label states that the active constituent is 100 mg/mL Povidone Iodine
equivalent to 10 mg/mL available Iodine.
Could one of the more chemically able amongst us please suggest how much I
should use to make a litre solution of 25ppm Iodine.
Thanks
David Lamotte
Newcastle N.S.W. Australia
------------------------------
Date: Sun, 03 Oct 1999 10:14:33 +1000
From: David Lamotte <lamotted@ozemail.com.au>
Subject: Re: Question for the Engineers
Rod Prather is building a Herms using SS sanke type kegs and is concerned
that applying the heat directly to these kegs can carbonize the metal and
weaken it.
Rod, you can forget the copper plate on the bottom for 2 reasons :-
1. It won't work unless (as you suspect) that it is tightly bonded to the
keg bottom. Otherwise any air gaps just provide an excellent insulator.
2. You don't need it. Stainless steel has good temperature resistance.
As long as it is not getting red hot (and it wont) you will not change its
atomic structure. The flange around the bottom will get very hot (so be
carefull) but still will not glow red. Over time it will discolour
slightly to a lightish tan colour but this is still nothing to worry about.
If you don't believe me (any why would you - I wouldn't) just look at all
the brewing setups displayed on the web which use kegs as boilers.
David Lamotte
Boiling in kegs down under in Newcastle N.S.W. Australia
------------------------------
Date: Sat, 2 Oct 1999 18:25:27 -0700 (PDT)
From: erniebaker@webtv.net
Subject: Welcome back
Now I have something to do in the mornings besides reading a no-news
newspaper. My yeast, malt, hops, grains
and equipment all welcome the hbd back. Ernie Baker....:)...:-D
29 Palms, CA
------------------------------
Date: Sat, 2 Oct 1999 20:25:06 -0500
From: "Sean Richens" <srichens@sprint.ca>
Subject: Re. Some water help needed
Date: Fri, 10 Sep 1999 11:44:12 -0700
From: dtfox@juno.com
Subject: Some water help needed
Hey Dan:
I'm not the world's greatest water chemist, but unless there's something
wrong with the numbers:
Cl 5
Na 7
SO4 0
Mg less than 0.01
Total hardness: 74
pH: 7.25
there's a simple answer. Make Pilsner, you lucky dog. Hardness that isn't
Mg is Ca. The Ca level is therefore 40% of the total hardness, or 32 ppm.
The pH is fairly close to 7, so I wouldn't worry too much about it. (it
seems odd that they have Mg but not Ca. It's a variation on the same test
- are you sure it wasn't Mn?).
There is no sulphate, therefore no permanent hardness - it's all
bicarbonate, for practical purposes, but not enough to worry about. As far
as simple tests go, mash in and take a pH reading. After 10 minutes of
protein rest you're either in range or not.
I would not make my bitters, etc. very dark without some chalk. I have no
idea how much, I brew using water similar to Munich and go by feel and pH
readings.
Sean
srichens@sprint.ca
------------------------------
Date: Sat, 2 Oct 1999 20:37:05 -0500
From: "Sean Richens" <srichens@sprint.ca>
Subject: Re:Question for the Engineers
Rod's friend is thinking of carbide precipitation when welding 300-series
stainless steels. This does indeed weaken and reduce the corrosion
resistance of the metal if the metal gets overheated during welding and can
be seen as two lines of black flecks either side of the weld.
As Rod correctly guessed, the temperatures involved are way beyond those
experienced during a boil unless you do something wrong, like boiling dry.
The copper plate may help reduce hot spots, but again Rod is right: to get
any real benefit you would have to really effectively bond the copper to
the stainless, or you just create hot spots.
Sean Richens
srichens@sprint.ca
------------------------------
Date: Sun, 03 Oct 1999 07:10:24 -0400
From: Jim Liddil <jliddil@vms.arizona.edu>
Subject: Joining the AHA part 1
>
> Date: Mon, 13 Sep 1999 13:06:20 -0400
> From: Ken Schramm <Ken.Schramm@oakland.k12.mi.us>
> Subject: The AHA
>
> Brett Spivy asks why he should join the AHA.
>
> Brett, you should join the AHA because the AHA is the only organization
> that represents the interests of homebrewers. Because the AHA has brought
> many issues in homebrewing to our attention. The first time I heard HSA
> mentioned it was at an AHA convention in Denver in 1994. The first time I
> met Ray Daniels, Larry Bell, George Fix, Dennis Davidson, Byron Burch, and
> Fred Eckhart: all at AHA conventions. The first time I met Bill Pfeiffer
> was because I read about him in Zymurgy. He taught me about IBU's,
> decoctions and beer judging. I read about the AABG in Zymurgy, and they
> have been my brewing stalwarts for ten years now. Through the AABG (and
> indirectly the AHA) I met Dan McConnell, who introduced me to more strains
> of yeast than I can recall. The AHA got me in touch with the CBS, the
> finest bunch of guys I know who don't live in Michigan. And the members
of
> the Board, who are really good people. Alberta and Jackie. So many other
> people I who have a spot in my heart now I couldn't begin to mention them
> all.
>
Fisrt off I have great respect for Ken and yes I met him for the first
time at an AHA conference. He is intelligent and articulate and I thought
he must have had a brain infarct when I heard he was joining the AHA BofA.
Second many would suggest I should just get over it and not continue to
point out the past faults of the AHA. Well maybe a few more years of
therapy will change that. And at the same time there are those who talk
about not forgetting the past lest we have to relive it.
I was introduced to Dan via the net and was using the net and compuserve
for most of by info before I found a local club. At the same time I got
my start reading Zymurgy and papazian and _used_ to wait in anticipation
for each new issue of Zymurgy. So these sources of information do play a
role in providing a resource for getting people started in homebrewing.
> Dan and I did a presentation at the National Conference in Denver on mead,
> featuring a horizontal tasting of identical recipe meads made with
>
> a) seven different honeys and the same yeast and
> b) six different yeasts, but the same honey.
>
> Two years later we did the same type of presentation with 13 different
> fruit beers.
Very impressive I must say. But you could have done this without the AHA.
What actual support did they provide other than giving you a venue to give
the presentation? What actual resources did the AHA provide? Free
conference entrance and what else? My point being that if you go through
your post and eliminate all mention of the AHA little would change. It
was the homebrewers them selves who did the work NOT the AHA.
>
> That same year, Jim Liddil did a spectacular presentation on pLambic
> making. He won brewer of the year with his gueuze that year. Mighty
> damned impressive. I tasted it twice and was blown away both times.
>
Just to correct you. I won the HBofY award in Denver and gave the
presentation in New Orleans. Thank for the kind words about my
presentation. But I think I felt as you and Dan did, that if people were
going to pay airfare and hotel and conference fees then we should give
them their monies worth, right? I put in a great deal of time and effort
and as you may recall was less than pleased. And then after that I had to
deal with the AHA and their overly restrictive waiver that I signed. Then
I had to wait for the AHA to decide they did not want to publish the talk.
At least BT stepped in and gave me a forum to publish the whole thing.
> In Denver, I attended "The Confessions of Two Bitter Men." Great
> presentation. I have been a bitter fan since.
A great talk, beer engines and all. But again here we have a case of two
guys who worked for a computer stats company and were able to really
analyze the data. The AHA did not provide SAS or SPSS for them to do the
star plots. :-) And the AHA contributed how?
------------------------------
Date: Sun, 03 Oct 1999 07:10:37 -0400
From: Jim Liddil <jliddil@vms.arizona.edu>
Subject: Joining the AHA part 2
>
> I went to the most extensive Lambic tasting I've had (outside of Belgium)
> at the 92 conference in Milwaukee.
>
I suggest you ask Mike Sharp about dealing with the AHA on this one and
how much "help" they were. I feel I've gotten more for my money by flying
out to Mike's house and participating in the Annual tastings he used to
have.
> Who else is offering you those kind of learning/tasting opportunities?
>
See above. Look at the resources the internet outside of the AOB has to
offer. I did not see that the AHA forum traffic suddenly skyrocketed when
the hbd went down. I am a science technogeek. So I went to Seibels and I
own almost all the professional brewing texts still in print. I also make
liberal use of university libraries.
> This year, I have asked Morten Mielgaard (you know, the guy with the
flavor
> wheel) to speak at the convention in Detroit in '00. He is probably the
> preeminent beer flavor authority in this country. He has given me a
> tentative commitment to speak.
>
I applaud your efforts. But again it looks like the AHA conf. is being put
together on a local level with little input or support from the AHA.
> I'll admit, I got soured on the AHA at the New Orleans conference, because
> I thought we busted our ass for them and weren't treated well at the
> convention, and I'm pretty sure Jim felt the same way. And I felt that
for
> Charlie to talk about all the sunny exotic places he had taken his
homebrew
> (while collecting a salary I was supporting) was a slap in my face while I
> was staying in a room with three other guys after driving to New Orleans
> with eleven kegs of beer to make a presentation.
Amen.
>
> On the other hand, if things are screwed up, we have to change them. We
> can't just whine away and hope that someone else will look after our
> interests. It's not "love it ot leave it," it's "love it or change it."
> So I joined the AHA Board of Advisors when they asked. And, no, I don't
get
> paid. It is incumbent on the membership to make the AHA what it can be.
> That may mean separating it from Charlie and the AoB, or any of a host of
> other things. WE need to see to it that Zymurgy has what we need in it.
WE
> need to make sure that the convention is fun and worthwhile. Most
> importantly, we need to work to see that the AHA represents the interests
> of homebrewers.
I support your efforts. But many of us have seen this before. Will the
AHA listen and respond? Is the AHA and Zymurgy willing to pick up where
BT left off to keep the more technically inclined interested? Or are we
going to continue to see issues of Zymurgy that have reprints from books
and rehashing Dr. Sirbite?
>
> I am working with a bunch of dedicated people right now to make the '00
> Conference a success. To those out there who feel that the AHA has not
> been offering them information or services that they want or need: tell us
> what you want and I'll work at trying to make it happen. You tell me what
> you want to learn, who you want to meet, what you want to drink. I'll work
> hard at arranging it.
Kegs of Hansens.
Get Don Fienberg to talk about Belgian beer and food. Or Frank Boon or a
Trappist brewer
Previously Jim Parker was working on getting student rates for the ASBC
for AHA members.
The yeast culturing workshops are also a big hit and go along way towards
putting Wyeast out of business.
Beer and Religion through history.
Herbal beer stuff. Something that has really begun to interest me in my
current research.
No talks by charlie
World record homebrewing volume attempt.
Howard Stern
Technical info from the pro journals. but the reviews need to be written
by someone who really understands science literature My big gripe in
the past was that James Spence somewhat misinterpreted that actual info.
Louis bonhams beer lab stuff
I might even be willing to write for Zymurgy if they ever got a decent
editorial staff. I think the Article John Plamer and I wrote was one of
the most useful things I have ever been a part of.
>
> Care to join me?
>
Yes provide the AOB/AHA starts really listening and giving straight
answers rather than spin control about stuff like their finances.
Jim Liddil North Haven, CT
------------------------------
Date: Sun, 3 Oct 1999 09:39:23 -0400
From: "David Blaine" <dblaine@mailandnews.com>
Subject: Where went the Brewery?
Greetings, I am not a regular reader, but I knew if any one would know what
happened to the Brewery, it would be someone in this group. I have an
address of http://brewery.org and it is not working lately. Any tips would
be appreciated. Thanks. E mail ok and prefered.
i.brew2@beer.com
------------------------------
Date: Sun, 3 Oct 1999 11:25:32 -0500
From: "Jim Hodge" <jdhodge@worldnet.att.net>
Subject: 1999 Spooky Brew Review Homebrew Competition, Second Announcement
The Chicago Beer Society announces its last homebrew competition of the
Millenium, the 1999 Spooky Brew Review to be held Saturday, October 30, 1999
at O'Grady's Brewery and Pub, Arlington Heights, IL.
This BJCP-sanctioned event will feature all of the usual BJCP style
categories, plus two 'bonus' categories; Spooky (scariest) and Smashed
Pumpkin (Worst of Show) (this is a Halloween competition after all)
Entries, judges, stewards, and general rubber-neckers are encouraged and
welcomed. More details and downloadable entry forms can be found at CBS's
new and improved website:
http://www.chibeer.org/spooky99.html
Questions, comments, etc. should be directed to:
Jim Hodge
jdhodge@worldnet.att.net
(847) 679-3829: voice
(847) 329-8691: fax
------------------------------
Date: Sun, 3 Oct 1999 12:37:51 -0400 (EDT)
From: Some Guy <pbabcock@hbd.org>
Subject: Das Brauerie
Greetings, Beerlings! Take me to your lager....
On Sun, 3 Oct 1999 it was written:
> Date: Sun, 3 Oct 1999 09:39:23 -0400
> From: "David Blaine" <dblaine@mailandnews.com>
> Subject: Where went the Brewery?
>
> Greetings, I am not a regular reader, but I knew if any one would know what
> happened to the Brewery, it would be someone in this group. I have an
> address of http://brewery.org and it is not working lately. Any tips would
> be appreciated. Thanks. E mail ok and prefered.
> i.brew2@beer.com
The Brewery is part and parcel (though Karl maintains separate rights to
it...) of the Digest server. When the Digest server went belly up, so did
The Brewery. It's back on line now.
-
See ya!
Pat Babcock in SE Michigan pbabcock@oeonline.com
Home Brew Digest Janitor janitor@hbd.org
HBD Web Site http://hbd.org
The Home Brew Page http://oeonline.com/~pbabcock/brew.html
"Just a cyber-shadow of his former brewing self..."
------------------------------
Date: Sun, 3 Oct 1999 15:52:06 -0400 (EDT)
From: patrick finerty <zinc@zifi.psf.sickkids.on.ca>
Subject: help with Full Sail Amber ale recipe
hi,
i'm going to attempt a Full Sail Amber Ale clone this weekend. here's
my current recipe, generated from a recipe found online and from
reading the Full Sail web page description of their beer. my local
shop has no Mt. Hood hops so i'm using Perle since these are supposed
to both be from the same family (Hallertau, i believe). Mt. Hood
usually have fairly low alpha content though while Perle is up at
6%...
i'm using irish ale yeast since that is supposedly the house yeast for
Full Sail (according to a Brewing Techniques article i found in their
library).
my main question is the hopping level for this brew. any tips are
appreciated. oh, the alpha rating for the Perle is the number i got
from the brew shop.
the problem is i don't really know or remember the bitterness level in
Full Sail.
also, i'm actually splitting this batch to explore how diff yeasts
affect the beer....
Full Sail Amber
Ingredients for 10 gal batch
9525 g two-row malt
450 g 90 L Crystal malt
115 g Chocolate malt
56 g Perle whole hops (90 min)
56 g Cascade whole hops (5.7%) 15 min
28 g Cascade whole hops (finish)
per 5 gal batch:
14 g Cascade plugs (dry hop)
yeasts:
split batch into two parts:
1) Irish Ale Yeast is supposedly used by Full Sail
2) ? maybe Burton on Trent since i have some around...
- --
"There is only one aim in life and that is to live it."
Karl Shapiro,(1959) from an essay on Henry Miller's Tropic of Cancer
finger pfinerty@nyx10.nyx.net for PGP key
http://abragam.med.utoronto.ca/~zinc
------------------------------
Date: Sun, 3 Oct 1999 16:00:58 EDT
From: JohnT6020@aol.com
Subject: Perforated sparge bucket
Flossmoor IL 99-10-03 @ 0742 CDT
Fellow Brewers:
I'm looking for one of those primitive sparge buckets that consisted of a
five-gallon plastic pail with a zillion small holes in the bottom. They have
a nickname but I cannot recall it. I need one for some experiments.
If anyone has one they are willing to part with for a nominal amount of cash
and the effort to ship it to me, please e-mail me.
73,
JET
------------------------------
Date: Sun, 03 Oct 1999 12:56:19 -0800
From: "Sebastian Antonio Padilla" <sap@goplay.com>
Subject: Drilling an enamel canning pot
I am putting together an all grain set up to get me through grad
school (read cheap yet functional). Basically I need to drill a hole
in my 8.25 gal enamel canning pot. I have looked quite a few places
and I have not been able to find any detailed explanations of how to
attach a valve to an enamel pot. I am worried about chipping it
excessively and, also how to isolate the cut edges from the wort. I
have already purchased the brass fittings and nylon / stainless
washers for a no weld tap. My question is how safe is it to drill
through an enamel pot and how does one go about doing this. Will my
nylon and stainless washers effectively isolate the raw edges of the
cut if I put them on tight enough. Any and all suggestions are
welcome. Personal email is fine.
Sebastian Padilla
The unfinished brewery
Tucson, AZ
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End of HOMEBREW Digest #3135, 10/04/99
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