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HOMEBREW Digest #3474
HOMEBREW Digest #3474 Thu 09 November 2000
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: janitor@hbd.org
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Contents:
janitors in trouble, wheat flour heffe (craftbrewer)
re: low gravity brewing (John_E_Schnupp)
Re: Wyeast 1007 ("Mark L. Boriack")
Re: Boston Trip (john.mcgowan)
3-way valve ("Pannicke, Glen A.")
Re: Gump Reports ("Brian Huntley")
Subject: dead sparrows ("Houseman, David L")
Re: low gravity brewing (Jeff Renner)
Re: Two-Hearted Ale--some recipes (Jeff Renner)
DAMM organization ("Roger Flanders")
KY Kommom Beer (Richard Foote)
RE: low gravity brewing (LaBorde, Ronald)
steeping hopping / Yeast for Mild ("Paddock Wood Brewing Supplies")
more Zn! ("Alan Meeker")
Re: steeping bag hopping ("Bill Riel")
clarification question ("S. SNYDER")
Re: "Servo-myces" and the "Zn problem" ("Hubert Hanghofer")
California Common question (Scott Jose)
Anyone ID this keg type? ("Dave Howell")
Big Ferment... ("Cass Buckley")
Fridge Guy - help (alan rhodey)
another stupid brewer trick (carlos benitez)
Acme Scrimshaw and Boonvile IPA clones (Jonathan Peakall)
*
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JANITOR on duty: Pat Babcock and Karl Lutzen (janitor@hbd.org)
----------------------------------------------------------------------
Date: Wed, 8 Nov 2000 17:33:28 +1100
From: craftbrewer@telstra.easymail.com.au
Subject: janitors in trouble, wheat flour heffe
G,day All
Well I demand an explaination. I go off line for only a week or so
and everything goes to pot.
What do I mean. Well me being a Government worker its hard
to fill in my day. So I do plan my day arround the daily receipt of
the ol' HBD. For me its perfect, get a cuppa at 2.30pm (local time),
sit down, read the good, the bad and the utter cr*p til 3.00pm,
then afternoon tea break, think about replying to you lot and
home at 4.00pm to my 'puter to let you have an earful. Now
this takes a lot of effort and organisational skills, but I have it
to a fine art.
But what has some drongo gone and done. Well lately 2.30
comes and goes, and no bloody HBD. Now its not easy looking
busy but I wait, and wait, and WAIT. 3.00 and still no sign of it.
Now it seems some burke has decided its near 3.30pm til I get it.
Now this is not good. The whole fabric of government
bureaucracy is at risk here, and the risk of the collapse of
the North Quensland Government could ensue if this is not
changed or at least explained. A Governments workers
routine should not be tampered with, - I may have to take some
stress leave. And stressed I am. Didn't get my digest til 3.50pm
today. Couldn't even read it at work. Come on
chaps, its not cricket.
So whats the story. Is this an effort to silence my imput.
Now I must give a final report into my wheat flour weissen. Well
its just grouse (thats bloody good). Its incredible light in colour
(in fact the lightest coloured beer I have ever made), light bodied,
wonderful heffe flavours, a nice sharpness from the wheat flour
and gives a head that just wont quit (that reminds me, where's
Sheila's phone number). I think the only thing I'll change is next
time I'll throw in some car-vienna for a bit of colour and body.
but overall this is a wonderful drop, goes down quicker
than .....err.......... no............ wont go there on this one -
janitors listening.
But here's the shocker. Its crystal clear. I have made the
perfect Krystal-weissen, and I didn't have to filter it, so its got the
punch in flavour of a heffe, but the clarity of a krystal-weissen.
(I do find the filtering of a Krystal does cause it to loss some of its
flavour, especially when you do a side by side taste experiment
between a heffe & krystal). Now I said it originally in my
submission earlier (aint enzymes wonderful), but sh*t I must
have worked them exceptionally well to get my wheat perfectly
crystal clear. Truely amazing and the last thing I would have
expected using tons of wheat flour.
But this leaves me with a problem. I want to use 50-50 flour and
pilsner malt again for my Wit. And i dont think I want it clear
(althou a crystal clear Wit would be unique). So do I try to play
arround wih my mashing schedule and risk that mythical stuck
mash, or make the first Crystal-Wit in history.
Shout
Graham Sanders
oh
From: Jeff Renner <nerenner@umich.edu>
Ah, Graham, you mistake the reason for tasty session bitters. It
isn't less, it's more - you can drink more pints!<<<<
Well mate, if your game to walk into a Nth Qld pub for a session,
shout the bar and mates less than 3.5% v/v beers, well your braver
than me. Some things are just not done!!!!!!!!!!!!!!!!!! I think
I would rather front SWMBO in a nightie than be beside you when
the first round is thrown back at you.
------------------------------
Date: Tue, 7 Nov 2000 23:36:50 -0800
From: John_E_Schnupp@amat.com
Subject: re: low gravity brewing
From: amgrady@together.net
Subject: low gravity brewing
>I get about a 1.048-1.050 OG for this type of 'minimum batch',
>and the last runnings are just OK/borderline...any more sparging, and
>astringency comes out.
<snip>
>SO - it seems that there are several choices for making a 1.040 or less
>OG beer:
> 1) Make a smaller batch (3-4 gal) using a smaller grain bill;
> 2) Use a 'normal' grain bill and dilute before boil;
> 3) Use a 'normal' grain bill and dilute after the boil;
> 4) Make a 'normal' batch and dilute after fermentation;
> 5) something else?
Something else. What about sparging faster? If you get better extraction
with longer sparges, then faster sparges should result in less than perfect
extraction. Which should me that the final runs would still have a pretty
high SG.
John Schnupp, N3CNL
Dirty Laundry Homebrewery
Georgia, VT
95 XLH 1200
------------------------------
Date: Wed, 08 Nov 2000 07:40:09 -0500
From: "Mark L. Boriack" <mboriack@dctd.saic.com>
Subject: Re: Wyeast 1007
In HOMEBREW Digest #3473 Bob Hall wrote
>
> 4) WYEAST 1007 - Brewed a kolsch and an alt this weekend, and split a
> starter of Wyeast 1007 German Ale between the two. I've never had such a
> violent fermentation ... out the top of fermentation vessels that
> typically had plenty of headspace to spare. No real question here, just
> an observation and was wondering if others had experienced such
> eruptions with this yeast.
I brewed a sort of generic pale ale with this yeast last winter. It
took off like crazy, forming a thick layer of gorp at the top, and I
thought it was all done after 4 days. Transferring to secondary
must have made it angry, because it kept cranking away for days.
After 4 or 5 times, I got tired of cleaning out the clogged airlock
and finally resorted to a sandwich bag loosely held around the neck
of the carboy with a rubberband. This turned out to be one of my
best batches and has a great head.
-mark
------------------------------
Date: Wed, 8 Nov 2000 08:36:39 -0500
From: john.mcgowan@us.abb.com
Subject: Re: Boston Trip
Definitely. Definitely. Definitely go to Redbones in Somerville.
Good selection of craft, foreign, and domestic beers. And excellent barbecue.
Don't however ask the waiter or bartender what you should have to
drink - make your own selection. Otherwise they'll spin the beer
wheel - and you may end up with a Pabst Blue Ribbon!
Take the Red Line to Davis Square.
Enjoy
------------------------------
Date: Wed, 08 Nov 2000 09:12:26 -0500
From: "Pannicke, Glen A." <glen_pannicke@merck.com>
Subject: 3-way valve
Brian responds to my query on 3-way ball valves::
>> Anyone know a good source for acceptable 3-way valves (or
>> a gated wye with a single lever?)
>Check out www.mcmaster.com, in their products tab do a find on
>"three-way ball valves".
Oh... my... God... It's like walking into Home Depot, but you don't even
have to get in the car... I've never heard an echo on a website before...
fore... fore... fore...
Carpe cerevisiae!
Glen Pannicke
http://www.pannicke.net
"He was a wise man who invented beer" - Plato
------------------------------
Date: Wed, 8 Nov 2000 06:20:03 -0800
From: "Brian Huntley" <brian_huntley@my-deja.com>
Subject: Re: Gump Reports
"London is one more of the many yeasts dropped from the production
line in reaction to sales figures pointing to the need to
maximize output of the most popular products. In fact each year,
up to ten of the wine yeasts are dropped ...as their numbers
are studied, and plans for each new year's production runs are
planned."
Alright, which one of you beat me down to Mosto Vinho and bought
every last packet of London for $0.50 CDN apiece? Fess up! They
must have had 20 or more!
- ------------------------------------------------------------
- --== Sent via Deja.com http://www.deja.com/ ==--
Before you buy.
------------------------------
Date: Wed, 8 Nov 2000 09:24:37 -0500
From: "Houseman, David L" <David.Houseman@unisys.com>
Subject: Subject: dead sparrows
Of course an extended protein rest might be a good idea....
DLH
------------------------------
Date: Wed, 8 Nov 2000 09:01:36 -0500
From: Jeff Renner <nerenner@umich.edu>
Subject: Re: low gravity brewing
Matt Grady <amgrady@together.net> of Burlington, Vermont asks how to
keep from getting astringent last runnings into his beer and suggests
some possibilities. I use several of them at different times:
> 2) Use a 'normal' grain bill and dilute before boil;
> 3) Use a 'normal' grain bill and dilute after the boil;
> 4) Make a 'normal' batch and dilute after fermentation;
My standard is #2, with occasional #3 and/or #4. They are not
equivalent as you will get potentially greater hop utilization from
the lower SG boil and possibly a different fermentation by-product
profile from higher SG fermentation. However, post-fermentation
dilution has the advantage of allowing greater production with the
same equipment.
Jeff
- --
-=-=-=-=-
Jeff Renner in Ann Arbor, Michigan USA, c/o nerenner@umich.edu
"One never knows, do one?" Fats Waller, American Musician, 1904-1943
------------------------------
Date: Wed, 8 Nov 2000 09:09:42 -0500
From: Jeff Renner <nerenner@umich.edu>
Subject: Re: Two-Hearted Ale--some recipes
"Kevin Kutskill" <beer-geek@home.com> wrote:
>we think that
>Larry Bell's yeast may be a high attenuator, and we are in the process of
>isolating the yeast from one of his beers to brew a batch with that.
Yeast Culture Kit Co. (mailto:YCKCo@umich.edu) has this available for
those of you who don't have access to the bottle conditioned
original. (Dan has crawled out from under the huge overload at his
day job as a research scientist at University of Michigan and is
filling orders again in a timely manner, I believe).
I don't know what Larry's original yeast was, but it is certainly
different from 1056 - not nearly as neutral.
Jeff
- --
-=-=-=-=-
Jeff Renner in Ann Arbor, Michigan USA, c/o nerenner@umich.edu
"One never knows, do one?" Fats Waller, American Musician, 1904-1943
------------------------------
Date: Wed, 8 Nov 2000 21:10:22 -0600
From: "Roger Flanders" <flanders@probe.net>
Subject: DAMM organization
On Tue, 7 Nov 2000 09:07:30 -0800 (PST), Cabeca Dopenis wrote under
"Subject: Pathetic: "Damn straight Jethro!! A new organization for
drinkers is forming.
DAMM...Drunks Against Mad Mothers (Mothers may be defined as you
will)"
Sorry, sir, but your new group should pick a less confusing name. We
already have here in Nebraska a chapter of "DAM" (Mothers Against
Dyslexia).
------------------------------
Date: Wed, 08 Nov 2000 10:40:19 -0500
From: Richard Foote <rfoote@mindspring.com>
Subject: KY Kommom Beer
Brewers,
This brew is made by Bluegrass Brewing Co. in Louisville, KY. I tried one
about 4 years ago when I was passing through the area. The beer, as
produced by BBC, is an amber sour mash beer with a sour/acidic/lactic
character--a very unique beer.
Follow the link below and click on hyperlink under "Ky Kommon Beer" for an
article on this style.
http://www.bbcbrew.com/bier.htm
Hope this helps,
Rick Foote
Whistle Pig Brewing anf Home Remodeling
Murrayville, GA
------------------------------
Date: Wed, 8 Nov 2000 09:36:47 -0600
From: rlabor@lsuhsc.edu (LaBorde, Ronald)
Subject: RE: low gravity brewing
From: amgrady@together.net
>SO - it seems that there are several choices for making a 1.040 or less
>OG beer:
> 1) Make a smaller batch (3-4 gal) using a smaller grain bill;
> 2) Use a 'normal' grain bill and dilute before boil;
> 3) Use a 'normal' grain bill and dilute after the boil;
> 4) Make a 'normal' batch and dilute after fermentation;
> 5) something else?
Never done one yet, but I would go with # 6
6) Use a smaller grain bill, stop sparging before astringency, and
dilute before boil.
Ron La Borde
Ronald La Borde - Metairie, Louisiana - rlabor@lsuhsc.edu
http://hbd.org/rlaborde
------------------------------
Date: Wed, 8 Nov 2000 10:00:16 -0600
From: "Paddock Wood Brewing Supplies" <orders@paddockwood.com>
Subject: steeping hopping / Yeast for Mild
Richard B. Dulany Jr." <RDulany@co.el-paso.tx.us> asks about steeping bag
hopping.
"I often steep crystal malt (or some other
specialty grain) at 155 F before the boil. What would happen, if anything,
if I added hop pellets to the steeping bag? "
We haven't tried this, although we have tried a kind of FWH by steeping the
pellets with warm extract/water preboil, and it appears to work about the
same as FWH.
A pseudo mash hop done in the steeping bag would depend largely on the type
of grain being steeped, I imagine. The pH can't be too low, so a steep with
dark grains wouldn't be too effective. Maybe a super light caramel like
CaraPils, Carafoam, or Carahell...
We'd welcome more info on this too! Maybe I'll fire up the pH meter and see
what kinds of values I get with 1kg grain in 3L water at 140 for 30
minutes... I'll post the results if I get around to this. Unless someone
already has this info?
=========
RBoland@aol.com posts on Yeast for British Mild?
"We've had good luck with Wyeast Scottish (1968) and London Ale III (1318).
"
That would be Scottish 1728 or London ESB 1968....
either of which would work, although we prefer 1968 for our Milds. Works
wonderfully, accentuates the malt nicely.
cheers,
Stephen
______________________________________________
Paddock Wood Brewing Supplies, Saskatoon, SK
orders@paddockwood.com www.paddockwood.com
------------------------------
Date: Wed, 8 Nov 2000 10:55:43 -0500
From: "Alan Meeker" <ameeker@mail.jhmi.edu>
Subject: more Zn!
Patrick Finerty wrote:
>i'm wonderng how soluble inorganic Zn (ZnS04, ZnCl2) would be in wort,
>especially after a boil. usually there are phosphates in the water and
>from my experience in grad school (zinc finger proteins - hence my
>user name) Zn can and does form insoluble complexes with phosphates
>unless it is quite dilute. this effect is enhanced at higher
>temperatures.
I believe that where Zn defficiencies are seen it is usually due to low
levels in the water source but will have to check into this. The Zn content
of the
source(s) of fermentables could also come into play. As you mentioned, the
formation of insoluble complexes could be a problem, or a defficiency could
also be due to low absolute Zn levels in the water (such as when distilled
water or other highly processed water is used). How much Zn gets bound up in
the grain bed may also be a concern since there are plenty of chelating
agents in there, eg - phytic acid.
>i doubt there is free Zn in the yeast; it is found in complex with
>various proteins. i'm assuming that many of these proteins will
>denature upon exposure to boiling wort but this does not mean the
>metal will be released. many unfolded proteins are still able to bind
>metals quite well (i.e. protein His tags are unstructured/unfolded) as
>the metal forms a type of folding nucleus. still, that requires the
>metal binding residues to be very near each other in the primary
>sequence."
I have to disagree with this. In my experience denaturation of naturally
occurring Zn-binding proteins causes disruption of the Zn-binding site and
thus release of the ligand. The His-tagged proteins are artificial
exceptions in that we've engineered them to maintain their metal-binding
capabilities by adding a poly-His tail to the protein of interest. Unless
they've engineered in something like a His-tagged protein, or something like
a protamine, my bet is that upon boiling the Zn originally contained within
these yeasts will be released into the wort where it will share the same
fate as would any exogenous addition of Zn salts.
-Alan Meeker
Lazy Eight Brewery
"Where the possibilities are infinite."
------------------------------
Date: Wed, 08 Nov 2000 08:59:15 -0800
From: "Bill Riel" <bill.riel@home.com>
Subject: Re: steeping bag hopping
On Wed, 8 Nov 2000 00:18:20 -0500, Richard B. Dulany Jr wrote:
>Having read the posts about mash hopping, I'm curious if us extract brewers
>could perform something similar. I often steep crystal malt (or some other
>specialty grain) at 155 F before the boil. What would happen, if anything,
>if I added hop pellets to the steeping bag? Has anyone tried this?
Never tried it, but go for it man!
You might be on to something great for extract brewers.
For the record, my first attempt at mash hopping was a resounding
success. I was (roughly) following Graham Wheeler's recipe for Fuller's
ESB, but I skipped all finishing/flavour hops and used 56 g (2 oz) of
EKG pellets in the mash (for a 46 litre batch).
The only other hops I used were some challenger plugs for bittering (90
minute boil).
The goldings flavour and aroma are really *outstanding* in the finished
beer. There seems to be a hop freshness that I haven't achieved in the
past, even with dry hopping. While it's only one batch, I'm sold on
mash hopping.
Cheers,
Bill
------------------------------
Date: Wed, 8 Nov 2000 15:52:21 -0500
From: "S. SNYDER" <SSNYDER@LBGHQ.com>
Subject: clarification question
Greetings again:
Now that I have hit the 3 year anniversary of my first homebrew (a not too
bad nut brown ale) I now want to start getting a little picky. And as I
bottled an Elm City Connecticut Ale on Saturday, I have a question regarding
clearing my brews. A bottling time I always notice how nice and clear my
brew is in the carboy prior to bottling. I have always added the Irish Moss
when the recipe specifies (it's seaweed, right?) but my beers always have
that pesky chill haze (except the dark stouts, hmmm ;-) ). I always bottle
condition and I understand that I sometimes stir up the sediment and the
bottom of the bottle during pouring, but how do I get rid of the chill haze?
After conditioning should I move the carboy to a lower temperature location?
What is the chill haze anyway?
Maybe I should just brew weizens.
TIA,
Scott Snyder
Rotten Rotti Brewing Company
Danbury, CT
------------------------------
Date: Wed, 8 Nov 2000 23:23:55 +0100
From: "Hubert Hanghofer" <hhanghof@netbeer.co.at>
Subject: Re: "Servo-myces" and the "Zn problem"
Hi all,
I feel Alan Meeker <ameeker@mail.jhmi.edu> was a bit misguided by my
statement "...and it goes with Reinheitsgebot":
>> His diagnosis was clear: Zinc deficiency! - and I
>> should try that ServoMyces zinc yeast, because their research has shown,
>> that zinc "pre-digested" (metabolized) by yeast is superior to any other
>> form of addition (and it goes with Reinheitsgebot).
>
> Again, it sounds to me like the main driving force in developing these
> Zn-sequestering yeast was to allow a Zn addition that isn't prohibited by
> the Reinheitsgebot. If you are brewing under such strictures and this will
> allow you to sleep at night then by all means use it.
I'm sure you are right on the "driving force" but IMHO the result of the
development is well worth evaluation outside the borders of
"Reinheitsgebot". That's why I posted.
But before I proceed, let me first clarify one thing: Being a local
homebrewing activist and publicist, I've encountered strange opinions on
"homebrewing in the lands of Reinheitsgebot" from outside. We (as
homebrewers) are not restricted by law and ...I speak here for many of my
German friends: We see the Reinheitsgebot as some kind of "brewing art", a
challenge that has to be taken to brew Bavarian beerstyles in an
*authentic* way. -It's just that, nothing more! While everyone in our
corner of the "Brewiversum" tries hard to master that challenge, we also
are open minded and like to leave the narrow paths of Reinheitsgebot.
There are many other demanding techniques that are a challenge for us
craftbrewers - like cereal mashing with rice, lambic brewing, roasting
barley for great stouts and brewing to (foreign) styles in general.
Now back to the Zinc: Prior to ServoMyces I started with ZnCl2 additions
to yeast starters and later to wort. Though I made exactly measured
additions in form of standardized solutions (aiming for 0.3-0.4mg/L), the
effects were variable. But the addition of 10 ppm Servomyces (added into
the starter and 0.5g per 50L wort 10 minutes prior to knock out) brought
consistency in my brewing ...and you should see the yeast sediment in my
starters now!
I think there must be something true about the statements in the Brauwelt-
article. They tested ServoMyces additions against simple mixtures of ZnCl2
and yeast. The positive effects of ServoMyces was significant against the
effects of ZnCl2 or the mixture ZnCl2 with yeast, though the results
showed again some inconsistency on the ZnCl2 part (the mixture with yeast
was less efficient than ZnCl2 alone).
I think we can agree that free Zn++ is more reactive and can be easier
precipitated than a Zn-complex. I don't think that all Zn is released from
such a complex during a short boil and that may result in better "Zn-
utilization" during fermentation. I hope the guys from Danstar / Siebel
will shed their light of infinit wisdom on this matter and provide better
.../scientific/... data for Alan...
...and me
;-)
Allzeit gut Sud!
Hubert
www.netbeer.co.at
featuring brew on tap now: CARL (Classic Austrian RICE Lager)
------------------------------
Date: Wed, 08 Nov 2000 15:24:52 -0800
From: Scott Jose <sejose@pacbell.net>
Subject: California Common question
Hello all!
I am brewing a California Common for the first time, using WhiteLabs
San Francisco Lager yeast. OG was 1.062, and after two weeks of
steady fermenting at a constant 60 degrees F, the gravity had dropped
to 1.034, and it is still fermenting at the same rate (about 10
seconds between airlock bubbles). I am accustomed to racking to
secondary by this time (using ale yeast), but am hesitant to do so
until fermentation slows considerably. Is three or four weeks in the
primary usual for Lager yeast in this situation?
Many thanks,
Scott in Auburn, California
R100S
------------------------------
Date: Wed, 8 Nov 2000 17:55:35 -0700
From: "Dave Howell" <djhowell@uswest.net>
Subject: Anyone ID this keg type?
Howdy;
I just came in possession of two kegs (thanks to Steve Alexander, for the
ideas on where to look and the contact names), they look to be Sanke from
first appearance, yet have shorter chimes, and do not have the recessed lug
Sanke tap recepticle.
They do have a table-top type appearance on the center part, it looks like a
special tap slides over the mating plate, flat surface to flat surface with
some sort of clip underneath to hold the surfaces mated. The center is a
rubber washer with about a 2 cm dia. spring-loaded stainless plate for a
pressure valve. There is a trefoil-shaped pattern on the stainless plate
probably from the part of the tap that depressed it.
The kegs are closed-system type (sort of like a Sanke).
They are 15.5 gal (says so on top), and so are not metric imports.
Ideas? Rumors?
Dave Howell
Somewhere in the desert sun (and yes, if you visit, you will be paying for
the Cardinal's new stadium with your visitation tax). Very far from the
center of the brewing universe. Trust me...
Costello: You know I'm a catcher too.
Abbott: So they tell me.
Costello: I get behind the plate to do some fancy catching, Tomorrow's
pitching on my team and a heavy hitter gets up. Now the heavy hitter bunts
the ball. When he bunts the ball, me, being a good catcher, I'm gonna throw
the guy out at first. So I pick up the ball and throw it to who?
Abbott: Now that's the first thing you've said right.
Costello: I don't even know what I'm talking about!
------------------------------
Date: Wed, 8 Nov 2000 20:49:53 -0500
From: "Cass Buckley" <cassnsyd@mediaone.net>
Subject: Big Ferment...
I have never seen a fermentation like this... This was the first time I
tried using a yeast cake from my previous batch.
I brewed a regular old Amber ale (O.G. 1.047) just over two weeks ago.
Last Sunday I racked the amber into a carboy and brewed a porter. I simply
dumped the porter wort into the (yes plastic) bucket with the yeast cake and
uncleaned sides. Now Wednesday, the porter is just about done I usually
see mostly complete fermentation at about 6-7 days, not three.
Questions -
Is it normal to have a 72 hour beer when using a yeast cake?
Since I did not wash the yeast or anything, will the yeast impart some amber
flavors to my porter?
How many times should I reuse a cake (I don't think I'll get into culturing
yeast at this point)?
I always put my beers into a carboy after primary fermentation for a week+.
I do this prior to kegging to drop yeast and clear the beer so I wont get
too much crap in the keg valve. Can I rack now and drink the beer a few
days sooner?
Bla Bla - I guess my main question is:: Are there any real advantages to
(other than beating out bacteria) having such a fast ferment?
I know this yeast thing is an old subject but if we only read the archives,
we will not hear any new ideas on old subjects.
I hear my stout calling. MUST GO GET A GLASS O' BEER
She- "can you open some windows!"
Kitchen brewery in NH
Cass - -
------------------------------
Date: Wed, 8 Nov 2000 18:52:09 -0800 (PST)
From: alan rhodey <arhodeybear@yahoo.com>
Subject: Fridge Guy - help
My 15.5 cu.ft. used chest freezer has gone wacko. It
will only get down to about 61F, even with the
Johnson controller at 35. I know the freezer can get
colder, cause there is an area of solid frost around
the top at the back, about three and a half inches
high and six or eight inches wide, and the frost
accumulates. I tried putting the sensor for the
controller in water, in a 2 liter bottle, with no
effect. Is there some way the cold can leak out the
bottom? I've not had six kegs in it before, but doubt
that's the problem, it has been going on for over a
month. My question is, should I replace the freezer,
the temp controller, or do something else?
Incidentally, I am totally inept, mechanically.
Thanks,
bear
Pensacola, FL
about a day and a half SE,
Rennarian
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------------------------------
Date: Wed, 8 Nov 2000 20:33:46 -0800 (PST)
From: carlos benitez <greenmonsterbrewing@yahoo.com>
Subject: another stupid brewer trick
Here I was minding my own buisiness brewing my IPA,
everything going well, a beautiful day, propane burner
sounding like a F-16 heating up my sparge water - and
my mash would not convert. I was doing the iodine
test and everytime it turned blue. Beautiful midnight
blue with shades of luscious purple in the border...
1 hour goes by - nothing. 1.15 - nothing. 1.30 -
nothing. 1.45 nothing . 2 hours aaaggghhh blue blue
blue ! It's gotta convert !! (doesn't it??) Then I
noticed that when I splashed the plate with the iodine
IT turned blue ! IT WAS A PAPER PLATE - I assume that
the starch in the paper was turning it blue. I tried
the test on a regular plate and VOILA! full conversion
! Salvaged the wort and off we go - IPA here we come !
Carlos Benitez
Green Monster Brewing
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------------------------------
Date: Wed, 08 Nov 2000 20:42:44 -0800
From: Jonathan Peakall <jpeakall@mcn.org>
Subject: Acme Scrimshaw and Boonvile IPA clones
I am looking for clone recipies for Acme Scrimshaw and Boonville IPA.
Anybody have any? I would like any details as to yeast and fermentation
temps, as I am blessed with fermentation temperature control no!
TIA,
Jonathan Peakall
------------------------------
End of HOMEBREW Digest #3474, 11/09/00
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