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HOMEBREW Digest #3640
HOMEBREW Digest #3640 Wed 23 May 2001
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: janitor@hbd.org
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Contents:
smoked weizen (ensmingr)
CAP Spurment (george fix)
Re: Re: Re: Hop pellets and the Bazooka screen (james r layton)
Question re: Fruit Puree: when to add... (leavitdg)
Re: Experimenting (Joel Plutchak)
PID/Experiment/Customs (AJ)
CAP Experiment (Mike.Szwaya)
Flocculation and shear (Roy Roberts)
Re: CAP experiment (John Palmer)
Transporting CO2 cylinders ("Fred Kingston")
Flocculation and shear/Hbd'ers?/Geometry and "the experiment" (David Harsh)
Re: Transporting CO2 canisters (Craig MacFarlane)
wheat malt effeciency / fermentor geometry ("George de Piro")
Transporting CO2 cylinders ("Michael Maag")
automatically save HDB-mail to hard disk ("Jeanine Lanen")
Mr. Alexander's Cap Experiment Nominees... (Pat Babcock)
First all-grain batch - Stout? (Don Price)
Fermenter design (craftbrewer)
GRANDSLAM CAP EVENT !!! ("Bob Sutton")
Reflections on Life ("Angie and Reif Hammond")
Re: CAP experiment (Jeff Renner)
*
* 2001 AHA NHC - 2001: A Beer Odyssey, Los Angeles, CA
* June 20th-23rd See http://www.beerodyssey.com for more
* information.
*
* Beer is our obsession and we're late for therapy!
*
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JANITOR on duty: Pat Babcock and Karl Lutzen (janitor@hbd.org)
----------------------------------------------------------------------
Date: Tue, 22 May 2001 01:31:07 -0500
From: ensmingr@twcny.rr.com
Subject: smoked weizen
Just had a Schlenkerla Smokebeer Weizen (Aecht Schlenkerla
Rauchbier - Weizen). Quite impressive. Very mild smokiness
nicely complimented by banana esters with no evidence of
clove character. Having had their Aecht Schlenkerla
Rauchbier - Maerzen/Vienna, I've been wanting to try one of
these for a long time, and my local beer store (Party
Source, yada) finally got some.
Now, how to brew my own?!? I've made many smoked porters
using home-smoked malt and using Weyerman beechwood smoked
malt, using 20-50% smoked grains. Ray Daniels and Geoffrey
Larson ("Smoked Beers", Brewer's Publications) suggest using
6.3 lbs wheat malt and 3.0 lbs Weyerman smoked malt (~17
IBUs, OG 1.052, FG 1.016, Weizen yeast, etc.). This seems
like too much smoked malt to me. Seems it would overwhelm
the Weizen yeast character in this beer. Anyone out there
with experience? Ray? Geoffrey?
Cheerio!
Peter A. Ensminger
Syracuse, NY
Life Under the Sun: http://www.yale.edu/yup/lifesun
------------------------------
Date: Tue, 22 May 2001 07:27:05 -0400
From: george fix <gjfix@CLEMSON.EDU>
Subject: CAP Spurment
Hi!
There is no doubt that the CAP project is going to be an observational
experiment with some selection bias. However, so were the early studies
which attempted to understand the relationship between smoking and health.
Maybe we may learn some things and maybe not. However, at a minimum the
project will be a lot of fun.
My experiences are exactly what Rob and Dr.Pivo (thank goodness we are all
too bored to say anything more about HSA!) have reported. In this regard I
would be keenly interested to hear what Dr. Pivo has to say about todays
Pilsner Urquell. According to European friends of mine they have totally
rationalized their brewing process including a change to tower fermenters.
Is this true? If so what effect has this had? (I live in the part of the
country where it will snow in you know where before fresh imports become
available!)
There have been some exiting experiments done at the ~1/2 barrel level. If
had not been so busy I would have quoted these earlier. One is Finn's
classic paper "Tank Hydraulics". The exact reference is at home (Laurie and
I did quote it in AoBT), and I will post it tomorrow as well as follow up
studies that appeared in Brauwelt. This was a small scaled experiment in
glass fermenters, where pictures were taken of the circulation patterns
during fermentation. Those who appreciate mathematics and nonlinear dynamic
systems will love the many Lorenz cells that can form, particularly with
tower fermenters.
Cheers,
George Fix
*******************************************************
George J. Fix Phone: 864-656-4562
Professor and Head
Department of Mathematical Sciences
Clemson University 29634
*******************************************************
------------------------------
Date: Tue, 22 May 2001 07:14:39 -0500
From: james r layton <blutick@juno.com>
Subject: Re: Re: Re: Hop pellets and the Bazooka screen
In response to my comments about the Bazooka screen and hop pellets, Pat
Babcock reports:
>I used a "home made" equivalent to the Bazooka, made with mnesh obtained
>from our own Wally Meisner on the Home Brew Flea Market. My success has
>not been a matter of having part of the screen poking up above the trub
>layer, but a matter of available surface area.
There is no arguing with success, but my intuition tells me that there is
at least a strong possibility for problems here. Picture this: four
inches of hop pellet bits, hot break, and Irish moss goo between 10
gallons of barleywine and your kettle drain. Should the flow slow to a
trickle or even stop, please think of me :-)
Jim Layton
Howe, TX
------------------------------
Date: Tue, 22 May 2001 09:18:38 -0400 (EDT)
From: leavitdg@plattsburgh.edu
Subject: Question re: Fruit Puree: when to add...
I have been experimenting with some fruit purees...so far an Apricot
and a Raspberry Puree. Looking at the short instruction booklet that
I received from the local homebrew shop (Ingraham Brew Supply,
Plattsburgh, NY) it says to add to the secondary...I have done so twice,
...I let the yeast settle out...then roused in that there was so much
trub at the bottom that I thought I might lose some of the fruit flavor
(ie , much of the trub, I assumed from the looks of it , was fruit solids),
....Is this what others do? ie when using the puree....?
.Darrell
------------------------------
Date: Tue, 22 May 2001 09:01:10 -0500 (CDT)
From: Joel Plutchak <plutchak@ncsa.uiuc.edu>
Subject: Re: Experimenting
Time to lob some trub from the fringes...
Jan-Willem van Groenigen wrote:
>...one might make the argument that brewing is a craft as much as a
>science, and good craftmanship develops from exactly the kind of ad-hoc,
>unreplicated little experiments that dr. Pivo describes.
I daresay most of us would agree with the first part of the
above excerpt. The problem with the second comes in when the
little, unreplicated ad-hoc experiments are used as the basis
for sweeping generalizations and excessive HBD teeth-gnashing.
My favorite such episode was when somebody "proved" that beer
doesn't skunk (or become light-struck for those unfortunate
souls who live in lands without skunks).
Glen Pannicke wrote:
>As the Doc points out, the key factor is to "split up many ferments of
>the same wort". I might also add that the wort should also be aerated
>and pitched before splitting as well. This will ensure that there are no
>differences before the ferment. After the fermenters are filled,
>environmental conditions should be kept identical as well as length of
>ferment. [...] That being done, we may more safely assume that most
>major variables have been eliminated or have a negligible effect.
Dave Harsh wrote:
>Essentially, a 1 foot cube would produce the same circulation patterns
>as a 10 foot cube.
I'm picturing a bunch of different-sized containers with
different geometries, and what I'm thinking is that you'll
have different fermentation temperature profiles depending
on the first order on size and secondarily on geometry (ruling
out pathological cases like a 1 square centimeter column
several meters high). Wouldn't a smaller fermenter be more
prone to stay closer to the ambient temperature, and a larger
perhaps retain more heat due to the temperature of the fermentation
process? That would surely have an effect on the taste of the
finished beer, and wouldn't necessarily be due solely to geometry.
I'm not saying geometry doesn't have some effect on
fermentation, nor that doing an extremely loosely controlled
experiment would be useless. I'd just be cautious about
drawing firm conclusions from the results.
Jason Henning wrote about the Great Pale Ale Experiment:
>I think the most important thing I learned was that 33 brewers
>brewing on 33 different systems will brew 33 different beers.
That would be my own pre-experiment prediction. ;-)
- --
Joel Plutchak
Brewing uncontrolledly and irreproducibly in East-central Illinois
------------------------------
Date: Tue, 22 May 2001 11:07:43 -0400
From: AJ <ajdel@mindspring.com>
Subject: PID/Experiment/Customs
A PID controller would definitely be overkill for control of a
refrigerator unless it were equipped with a gas bypass valve in which
case PID controllers work just fine but I don't think you find too many
brewers second hand fridges configured that way. The on/off cycling is
the thing that kills compressors so proportional control from a PID
controller would be a bad idea unless the cycle time could be set to say
10 minutes. Many PID controllers have bang-bang modes (i.e. output
switches on as temp rises above the upper level of a dead band and off
and temperature drops below the lower level of the dead band) and this
could be used.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* *
I've seen the discussions of the proposed experiment and am very
grateful for the kind words that went with my nomination. But I must
have missed some key posts somewhere along the line because I'm not
clear on what the nature of the experiment is to be. I know the basic
hypothesis is "Fermenter geometry has an effect on beer" but I'm not
clear on whether it's cylindroconical versus cylindrical, cone angle,
aspect angle, total depth, surface to volume ratio or some combination
of these variables which are to be explored. I'm also not sure what the
metrics are to be. I have seen apparent attenuation discussed so I
assume that's one. I'll poke around in the archives to see if I can pick
up on what I've missed but if someone could condense all the discussions
to date into a brief statement as to what is being tested against what I
expect everyone in the discussion would benefit.
* * * * * * * * ** * * * * * * * * * * * * * * * * * * * * * * * * * * *
*
I'm going to go out on a limb here a bit but I think I remember seeing
that the customs service has stopped treating alcohol separately from
other goods IOW you can bring in as much booze as you want free of duty
as long as it's under $400 and pay a flat 10% duty on anything over $400
up to $1000.
A.J.
------------------------------
Date: Tue, 22 May 2001 08:19:37 -0700
From: Mike.Szwaya@co.clark.wa.us
Subject: CAP Experiment
Glen, and others for that matter, made some good points about achieving
consistency among brewers. This experiment isn't about comparing gross
elements such as hops or mash systems. It's about pretty small differences
in beer flavor that may be influenced by fermenter geometry. The fact that
this topic is so hotly contested implies, to me at least, that the
difference isn't obvious. I don't see too many people at the local brewpub
slamming their empty glasses on the bar, exclaiming "Hot DAMN, that was a
great conically fermenter beer!!!" (Is conically a word?)
I agree with others who've said that the variance in brewers & their systems
and methods are going to overshadow any difference in fermenter geometry.
Those who participated in the PAE acknowledge that. Doc Pivo (I think)
pointed out that splitting a batch is probably the best way to see these
differences.
A modification to the experiment might be in order where brewers split their
own batch into a corny and another fermenter with a significantly different
geometry. For example, I could ferment 5 gal. in a corny with it's own H:W
ratio and another 5 or 10 in a sankey keg that would have a much different
H:W ratio. Assuming all other parameters in my procedure were held
constant, the only variable would be fermenter geometry.
That way, we could look at the finished products and make an assessment
that, on a whole, the beers fermented in the cornys are/are not different
than those in other configurations.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mike Szwaya
Portland, OR
Email: Mike.Szwaya@co.clark.wa.us
------------------------------
Date: Tue, 22 May 2001 08:20:17 -0700 (PDT)
From: Roy Roberts <psilosome@yahoo.com>
Subject: Flocculation and shear
Steve A. >> Flocculation is a consequence of yeast metabolic processes.
Dave H. >It is also a physical process as a result of fluid shear and
>statistics.
> It is well accepted that there are biochemical changes on the cellular
> surface that enhance flocculation, but shear induces flocculation.
> Yeast are just particles in the fluid continuum and behave as such.
..
> Higher shear rates cause particle flocculation. Since this starts during
> a rapid fermentation, the yeast flocculate and fermentation ends
> prematurely.
Maybe this is getting too far from the topic but I have some background in
this area: I routinely do experiments on adhesion of (mammalian) cells and
I use high shear rates (spinner flasks) to *prevent* suspended cells from
sticking to each other. Cell adhesion is surprisingly complex and will
depend on, as you point out, cell-surface components, and in my experience
will also go down with temperature.
Roy Roberts
NYC
------------------------------
Date: Tue, 22 May 2001 08:54:26 -0700
From: John Palmer <jjpalmer@gte.net>
Subject: Re: CAP experiment
Hi Guys,
First of all, let me say Thank You for the nomination to the advisory
committee, and secondly, what exactly are we trying to determine here?
Glenn P. made several good points, as did Jason Henning. One of my first
thoughts was that a CAP is a difficult style of beer to work with to try to
isolate fermentor geometry effects on FG. A lot of extraction efficiency
and %fermentability variables involvled. If we really want to evaluate
geometry, we should probably work from an extract recipe, using say Briess
extract or another universally available name brand. We probably want to
standardize boiling conditions and duration too...
Next, we need to set up the same fermentation conditions, and obviously
that is incredibly difficult to do. Even if we all used one Lot of yeast,
each of us will have different aeration and nutrient conditions (ie
minerals) in our brewing water which will affect performance. And then
there will be different amounts of trub carryover to the fermenter, which
affects nutrients and CO2 nucleation sites. Then of course there is
fermentation temperature, and barometric pressure, which will affect the
CO2 level in the fermenter, which affects yeast performance to a degree.
Then, on top of all those variables we are trying to correlate fermenter
geometry to finishing gravity. Hmmm, sounds like fun!
John
------------------------------
Date: Tue, 22 May 2001 12:39:51 -0400
From: "Fred Kingston" <Fred@kingstonco.com>
Subject: Transporting CO2 cylinders
Craig McFarlane asks...
> Date: Mon, 21 May 2001 22:02:18 +0000
> From: Craig MacFarlane <craigm@chemconnect.com>
> Subject: Transporting CO2 canisters.
>
> Hello all,
>
> I'd like to take my latest batch of beer over to my Mom's house,
> a five hour drive away. Is it safe to carry a full CO2 canister in
> a passenger car?
>
> Thanks,
> Craig
Yes... but please leave the valves connected and unprotected in the trunk of
your car, so when you do hit that bridge abutment at 100mph, the neck is
snapped off and the escaping CO2 makes a boom loud enough to direct the
rescue squad to your wreck!!!!!!
Question: How did the CO2 cylinder get from the distributor to your
house?????? Were there any motor vehicles involved in its' transport????? :)
------------------------------
Date: Tue, 22 May 2001 12:56:50 -0400
From: David Harsh <dharsh@fuse.net>
Subject: Flocculation and shear/Hbd'ers?/Geometry and "the experiment"
Roy Roberts wrote:
> I use high shear rates (spinner flasks) to *prevent* suspended cells from
> sticking to each other. Cell adhesion is surprisingly complex and will
> depend on, as you point out, cell-surface components, and in my experience
> will also go down with temperature.
Extremely high shear rates do not prevent flocculation, but act by
breaking up the flocs that form. Shear-induced flocculation is well
studied and flocculation rate does increase with shear. Its been
several years since I've used a spinner flask, but as I recall the
liquid motion is a lot more violent that what you see in even a
fermenting wort. (do I remember correctly on this?)
I have no experience with mammalian cells, but it is interesting that
the best way to floc and remove yeast cells is by cooling, which is the
opposite of mammalian cells, apparently.
- -------------
Jan-Willem van Groenigen <groenigen@ucdavis.edu> asks what hbd'ers want:
I'd describe hbd'ers as the most anal-retentive advanced hobbyists on
the planet. What do we want? Possibly just a good argument at times.
;) Other times our areas of expertise overlap with brewing issues.
- -----------
Rob Moline a.k.a. Jethro wrote on geometry effects:
> But the good news was that the vessel did finally earn it's
> keep....once it was transitioned to a horizontal vessel........where the
> static head didn't produce such high pressure on the yeast.
Just want to point out that just because static head changed doesn't
make it the reason for the differences between the two orientations.
Note that I do believe that geometry matters, but I'm less and less
willing to believe that we can prove/determine the underlying causes
without a lot more data. As possible variables I see:
1. Gas composition in headspace (does O2 have an impact?)
2. Aspect ratio at constant batch volume (is it due to geometry?)
3. Batch volume at constant aspect ratio (necessary as a companion to
#2, imho)
4. Headspace pressure at constant volume and aspect ratio (hydrostatic
test - arguably the same as #3 but easier to regulate system pressure)
5. Yeast strain
Grain bill, water, mashing schedule, aeration, etc. would need to be
standardized. One possibility would be to make it a DME brew since the
phenomena should be applicable to any style and this would eliminate
grain and mash variables.
You can count me in on the experiment, but I don't want to brew more
CAP. I already have 10 gallons fermenting (in a split batch with
different yeasts).
Dave Harsh Bloatarian Brewing League
Cincinnati, OH
------------------------------
Date: Tue, 22 May 2001 17:54:34 +0000
From: Craig MacFarlane <craigm@chemconnect.com>
Subject: Re: Transporting CO2 canisters
Thanks!
I hadn't considered the rocket scenario. I was just thinking that
in an accident it might become a big brick flying throughout
the car.
My truck isn't big enough to store it upright, can I lay it over and
secure it, or am I better off packing it tightly in behind the passenger
seat of my car?
Craig
At 01:42 PM 5/22/01 -0400, Michael Maag wrote:
>Craig asks:
> > Is it safe to carry a full CO2 canister in
> >a passenger car?
>
> The cylinder can be a problem if it rolls or falls over and strikes
> something hard with enough force to damage/break off the valve stem.
>The cylinders are at about 800 psi, so if the valve breaks off, you
>have a CO2 propelled rocket in your car with 800 pounds of thrust.
>If you secure the cylinder so it will not roll/fall over, and it is
>in an area where it is not likely to be damaged in a minor collision,
>it is relatively safe.
>Avoid having the CO2 cylinder in the backseat with the kids.
>One could open the cylinder, fill the car with CO2, and make you
>giddy, then unconcious from lack of oxygen.
>Well secured in the trunk is good.
> A much safer alternative (put forth in this forum years ago, not by me)
> is to pressurize another corny keg to about 30 or 40 psi and use the
> pressure to dispense the beer by occasionally hooking it up to the beer
> corny for a few seconds. As long as the corny dosn't leak, you will have
> plenty of dispensing pressure.
>That said, I frequently transport my 5 lb "party size" CO2 cylinder, or
>my 20 lb "hunting camp" cylinder, very well secured, in the car.
>
>Hope this helps,
>Mike Maag, Occupational Safety and Health Inspector
------------------------------
Date: Tue, 22 May 2001 14:32:31 -0400
From: "George de Piro" <george@evansale.com>
Subject: wheat malt effeciency / fermentor geometry
Hi all,
Jason ponders the low extract efficiency that he obtained from wheat malt.
The most common cause of low efficiency is too coarse of a crush. Wheat
malt tends to be smaller than barley and needs to be ground with a tighter
mill setting. Can this be the case?
- -----------------------------------------
The fermentor geometry experiment sounds like fun, but as Glenn wrote:
"The only problem is that what I suggest would require a single physical
location and
one hell of a big brew pot. This sounds like a Big Brew event!"
I have the ability to do this sort of thing at the brewery. I can brew up
and pitch 11 or 12 bbls of wort and then transfer some of it into different
containers and see how they ferment out. Is all this extra work really
necessary, though?
Jethro sites the example we learned at Siebel (the Saturn 5 fermentor that
didn't work until placed on its side). My own experience comparing
homebrewing (carboys, over 100 batches) to an 11 bbl system (Unitanks, well
over 100 batches) is that it is often tougher to reach lower gravities with
Unitanks than at home with carboys. Rousing often helps a lot, most likely
by blowing off excess CO2.
Of course, yeast strain plays a HUGE role in this, with some yeast not
seeming to care a lot about their surroundings.
It is pretty well accepted amongst commercial brewers that fermentor
geometry does influence beer flavor. Why? All sorts of factors, like
temperature gradients, currents, pressure, and CO2 toxicity.
When discussing currents and fermentor geometry it is important to remember
that fermenting wort is a dynamic system, with the yeast generating heat
which is lost to the environment (which affects currents. Forget it if
attemperation is used...). CO2 build up is also very important. It is not
accurate to look at small fermentors to extrapolate the effects in larger
ones, even if they are the same shape and proportions.
The take home message: if anybody cares about this enough, I'll do the
work. What kinds of small vessels do you want to look at? I have carboys
and corny kegs at the brewery. I guess I could use some big pots, too (but
don't tell the chef!). Anything else?
Have fun!
George
------------------------------
Date: Tue, 22 May 2001 16:21:40 -0400
From: "Michael Maag" <maagm@rica.net>
Subject: Transporting CO2 cylinders
Craig asks:
> Is it safe to carry a full CO2 canister in
>a passenger car?
The cylinder can be a problem if it rolls or
falls over and strikes something hard with
enough force to damage/break off the
valve stem.
The cylinders are at about 800 psi, so if
the valve breaks off, you have a CO2
propelled rocket in your car with 800
pounds of thrust.
If you secure the cylinder so it will not
roll/fall over, and it is in an area where it
is not likely to be damaged in a minor
collision, it is relatively safe.
Avoid having the CO2 cylinder in the
backseat with the kids.
One could open the cylinder, fill the
car with CO2, and make you
giddy, then unconcious from lack
of oxygen.
Well secured in the trunk is good.
A much safer alternative (put
forth in this forum years ago,
not by me) is to pressurize
another corny keg to about 30
or 40 psi and use the pressure
to dispense the beer by occasionally
hooking it up to the beer corny for a
few seconds. As long as the corny
dosn't leak, you will have plenty of
dispensing pressure.
That said, I frequently transport my
5 lb "party size" CO2 cylinder, or
my 20 lb "hunting camp" cylinder,
very well secured, in the car.
Hope this helps,
Mike Maag,
Occupational Safety and Health Inspector
------------------------------
Date: Tue, 22 May 2001 22:44:14 +0200
From: "Jeanine Lanen" <Jeanine.Lanen@home.nl>
Subject: automatically save HDB-mail to hard disk
I was tired of everytime saving the HBD-mail messages from my Outlook folder
to my hard drive manually so I can read them later with HBD-Browser. I
solved it by writing a VBA-program that saves messages to the hard drive and
deletes the saved items from the Outlook folder. If anybody is interested
the code is below.
It saves the selected items that have the text Homebrew as the first eight
letters to disk and then delete these items from Outlook. Finally it shows a
message box with the number of deleted items. The name the file is saved to,
is substracted from the subject title.
good luck with it,
William
- ------------------------------------------
Sub SaveHomeBrewDigest()
Dim myOlApp As New Outlook.Application
Dim myOlExp As Outlook.Explorer
Dim myOlSel As Outlook.Selection
Dim MsgTxt As String
Pad = "G:\Bier\HBD\2001\"
Number = 0
Set myOlExp = myOlApp.ActiveExplorer
Set myOlSel = myOlExp.Selection
For x = 1 To myOlSel.Count
If Left(myOlSel.Item(x).Subject, 8) = "Homebrew" Then
Number = Number + 1
Naam = Mid(myOlSel.Item(x).Subject, 16, 6)
myOlSel.Item(x).SaveAs Pad & Naam & ".txt", olTXT
myOlSel.Item(x).Delete
End If
Next x
MsgTxt = "You have saved" & Number & " selected items in " & Pad & Chr(13) &
Chr(13)
MsgTxt = MsgTxt & "and removed these from Outlook"
MsgBox MsgTxt
------------------------------
Date: Tue, 22 May 2001 16:05:29 -0400 (EDT)
From: Pat Babcock <pbabcock@hbd.org>
Subject: Mr. Alexander's Cap Experiment Nominees...
Greetings, Beerlings! Take me to your lager...
Of course anyone whom Steve "nominated" is welcome to join the
experiment; however, there will be no voting one way or the other. We,
those participating and designing this experiment will gratefully accept
any addition to the collective mind, and any volunteering of services,
be it brewing a batch or analyzing materials or procedures. Your
participation is encouraged, and will only help to make the experiment
more robust.
For those who do not wish to be involved, the cap_exp discussion list is
publicly archived every evening. Send "index" to cap_exp-request@hbd.org
to see what's there. Though you cannot post directly to the list, you're
welcome to send any suggestions you may have to it, and your suggestions
will be passed through by the list owner at his discretion. Those directly
involved in the planning and execution of this experiment can, of course,
post at will.
I believe I can speak for everyone involved in the list when I say that it
isn't about who is right and who is wrong; it's a matter of determining
the effects in our own environment and determining if this is yet another
opportunity to exert control on the process.
Lots of good thought on both sides of the list "membrane". If you have an
interest in the experiment, please feel free to join us! You don't have to
brew for it to contribute.
- --
-
See ya!
Pat Babcock in SE Michigan pbabcock@hbd.org
Home Brew Digest Janitor janitor@hbd.org
HBD Web Site http://hbd.org
The Home Brew Page http://hbd.org/pbabcock
"The monster's back, isn't it?" - Kim Babcock after I emerged
from my yeast lab Saturday
------------------------------
Date: Tue, 22 May 2001 18:49:24 -0400
From: Don Price <dprice1@tampabay.rr.com>
Subject: First all-grain batch - Stout?
I'll be trying my first all-grain batch over the holiday weekend. Any
suggestions for a batch that will relatively tolerant to extraction
efficiency problems due to poor temperature control and other assorted
problems? I was thinking of going for a Stout since I'll "need"one in a
few weeks anyway.
I'll be using the dual 5-gallon drink cooler configuration for the hot
water tank and mash/lauter tun so I should be able to get pretty close
the first time. A couple of Phil's gadgets and some basic instructions
and I feel good to go. Any idiot proofing tips gladly accepted.
Last but not least, I recently purchased a "turkey fryer" that just
happened to be equipped with an 8-gallon stainless steel kettle and
rather sturdy looking 150K BTU burner (also SS). Gee, how lucky can a
guy get....
Don
------------------------------
Date: Wed, 23 May 2001 11:09:05 +1000
From: craftbrewer@telstra.easymail.com.au
Subject: Fermenter design
G'day all
/
I wondered when the truth would out with all this debate
that goes round and round in non-logical circles
/
It was wisely written
/
From: "Rob Moline" <jethrogump@home.com>
Subject: Vessel Geometry ala Jethro
But the good news was that the vessel did finally earn it's
keep....once it was transitioned to a horizontal vessel........
where the static head didn't produce such high pressure
on the yeast.
/
Oh heven be praised someone has finally gelled the arugment.
/
Again, no science here, and certainly no literature
references......just banch.
Jethro
/
Too darn right of course
/
Shout
Graham Sanders
/
oh
one wonders why you didn't ask me in the first place.
But then again, some can never be told
------------------------------
Date: Tue, 22 May 2001 21:35:49 -0400
From: "Bob Sutton" <Bob@homebrew.com>
Subject: GRANDSLAM CAP EVENT !!!
Boy am I excited... Just a few questions...
Will a hydrometer be sufficient, or should I plan to use an absorbence
meter. Should I use a pH meter... what about a mass spec... can we use
Clinitest determine the fermentation endpoint (hey - I just recalled ANOTHER
'spurment)... can we wear plaid...
Shucks, now I've got the excuse to pick up a new freezer.
Count me in! - now we'll have 2 datapoints from upstate SC... 3, if the
"Brewster" joins in...
;-))
Bob
Fruit Fly Brewhaus
Yesterdays' Technology Today
------------------------------
Date: Tue, 22 May 2001 22:27:46 -0400
From: "Angie and Reif Hammond" <arhammond@mediaone.net>
Subject: Reflections on Life
Some sobering thoughts on beer...
Deep Thought
Sometimes when I reflect back on all the
beer I drink I feel ashamed. Then I look into the
glass and think about the workers in the brewery
and all of their hopes and dreams. If I didn't drink
this beer, they might be out of work and their
dreams would be shattered. Then I say to myself, "It
is better that I drink this beer and let their
dreams come true than be selfish and worry about my
liver."
---by Jack Handy
I feel sorry for people who don't drink. When they
wake up in the morning, that's as good as
they're going to feel all day.
--Frank Sinatra
The problem with some people is that when
they aren't drunk, they're sober.
--William Butler Yeats
An intelligent man is sometimes forced to be
drunk to spend time with his fools.
--Ernest Hemingway
Always do sober what you said you'd do
drunk. That will teach you to keep your mouth shut.
--Ernest Hemingway
Time is never wasted when you're wasted all
the time.
--Catherine Zandonella
Abstainer: a weak person who yields to the
temptation of denying himself a pleasure.
--Ambrose Bierce
Reality is an illusion that occurs due to
lack of alcohol.
--Anonymous
Drinking provides a beautiful excuse to
pursue the one activity that truly gives me pleasure,
hooking up with fat, hairy girls.
-- Ross Levy
A woman drove me to drink and I didn't even
have the decency to thank her.
--W.C. Fields
What contemptible scoundrel has stolen the
cork to my lunch?
--W.C. Fields
When I read about the evils of drinking, I
gave up reading.
--Henny Youngman
Life is a waste of time, time is a waste of
life, so get wasted all of the time and have the
time of your life.
-- Michelle Mastrolacasa
I'd rather have a bottle in front of me,
than a frontal lobotomy.
--Tom Waits
24 hours in a day, 24 beers in a case.
Coincidence?
--Stephen Wright
When we drink, we get drunk.
When we get drunk, we fall asleep.
When we fall asleep, we commit no sin.
When we commit no sin, we go to heaven.
Sooooo, let's all get drunk and go to heaven!
-- Brian O'Rourke
You can't be a real country unless you have
a beer and an airline. It helps if you have some
kind of a football team, or some nuclear weapons, but
at the very least you need a beer.
--Frank Zappa
Always remember that I have taken more out
of alcohol than alcohol has taken out of me.
--Winston Churchill
Beer is proof that God loves us and wants us
to be happy.
--Benjamin Franklin
If you ever reach total enlightenment while
drinking beer, I bet it makes beer shoot out your nose.
--Deep Thought, Jack Handy
Without question, the greatest invention in
the history of mankind is beer. Oh, I grant you
that the wheel was also a fine invention, but the
wheel does not go nearly as well with pizza.
--Dave Barry
The problem with the world is that everyone
is a few drinks behind.
--Humphrey Bogart
Why is American beer served cold?
So you can distinguish it from urine.
--David Moulton
Give me a woman who loves beer and I will
conquer the world.
--Kaiser Wilhelm
I would kill everyone in this room for a
drop of sweet, tasty beer.
--Homer Simpson
Not all chemicals are bad. Without chemicals
such as hydrogen and oxygen, for example, there
would be no way to make water, a vital ingredient in
beer.
--Dave Barry
All right, brain, I don't like you and you
don't like me - so let's just do this and I'll get
back to killing you with beer.
--Homer Simpson
------------------------------
Date: Tue, 22 May 2001 23:12:09 -0400
From: Jeff Renner <JeffRenner@mediaone.net>
Subject: Re: CAP experiment
Brewers
I got in late last night from Sunshine Challenge in Orlando (more
about that later) and am catching up on HBD. I'm flattered to read
that my 1995 CAP recipe was nominated for the fermenter geometry
experiment (thanks, Pat). I will also be glad to organize a tasting
as Dave Houseman asked, although I do not have any facilities for
scientific evaluation.
Like Jason, Doc P and some others, I am doubtful that the variable of
fermenter geometry can be teased out of the rest of the noise, but it
sounds like a fun project anyway.
Jeff
- --
***Please note new address*** (old one will still work)
Jeff Renner in Ann Arbor, Michigan USA, JeffRenner@mediaone.net
"One never knows, do one?" Fats Waller, American Musician, 1904-1943
------------------------------
End of HOMEBREW Digest #3640, 05/23/01
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