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HOMEBREW Digest #3701
HOMEBREW Digest #3701 Mon 06 August 2001
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: janitor@hbd.org
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Contents:
re:Something to be considered ("Richardson, Martin")
Keg Back Pressure ("Eric Ahrendt")
At last a trip to Europe... ("Aaron Gallaway")
Old Beer Recipes ("John Adsit")
Motorized Mill (Lee)
Evaporative Wort Chiller (Ken Schwartz)
keg foams no longer (Ed Jones)
Motorizing Valley Mills ("Houseman, David L")
RE: Evaporative Wort Chiller ("Stuart Strand")
Software Piracy (Pat Babcock)
wort priming vs. krauesening ("Sedam, Marc")
Unibroue Rock Star Robert Charlebois (Alexandre Enkerli)
NIR/Hyhdrometer correction ("A.J. deLange")
Weizenbock in North San Diego (Mike Lemons)
MIll Motors (Ronald La Borde)
Homebrew + Australia (acez)
Cascade Premium Recipe (Tom Smit)
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Date: Sat, 4 Aug 2001 16:44:58 +1000
From: "Richardson, Martin" <RicharMP@Pasminco.com.au>
Subject: re:Something to be considered
I definately don't want to take sides here, or to make this
potentail flame war drag on. I just find it Ironic that something that was
said on OZ Craftbrewers has to be taken over to the HBD to be "debated"
about. As I seem to recall, OZ Craftbrewers was in part created because of
the Flaming that goes on in here. Please..... lets brew. The reason I am
still subscribed to this digest is because of the Intelligent brew related
content! Please lets keep it that way.
Cheers, Martin
------------------------------
Date: Sat, 4 Aug 2001 09:01:46 -0400
From: "Eric Ahrendt" <rock67@peoplepc.com>
Subject: Keg Back Pressure
Dennis Collins wrote:
"This method does waste some CO2, but unless you have 10 PSI resistance in
your line, you will never be able to store the beer and serve it at the same
pressure (unless you really like near flat beer). Any other ideas out
there?"
Has anybody used fluid pressure regulators (think paint systems) is their
setup? Not really practical (cost wise) for the homebrewer, but I can
imagine a dispensing setup where every beer line had a regulator in it and
could be adjusted for the beer temp and carbonation requirements. Change a
keg, change the regulator setting. Does anybody have a source for these?
Just thinking....
Eric Ahrendt
Oak and Iron Brewery
Fremont, OH
------------------------------
Date: Sat, 04 Aug 2001 06:25:32 -0700
From: "Aaron Gallaway" <baseball_junkie@hotmail.com>
Subject: At last a trip to Europe...
Beer Collective,
Hello to those who remember me and Hajimemashite to those who don't
know me. My name is Aaron and I am an avid homebrewer/teacher living in
Nagano Japan. I am originally from the home of the current best baseball
team in the known universe!
My girlfriend and I are going to Europe in Sept for 3 weeks and would
like some recommendations as to where to stop for good beer?? We will be
driving a rental and don't mind some off the beaten track kinda gigs. We
will be visitng England(shortest stay of all due to distance and time
constraints), Belgium(Brussels and Antwerp), Germany(Nuremburg and Munich
for Oktoberfest), Switzerland(Zurich, Interlakken, Thun, and Zermatt to see
the Matterhorn), Just over the border to say we went to Italy and to have
some good Italian food, then up[ through France on our way to Amsterdam. Any
suggestions would be very appreciated. Fell free to respond privately OR
here maybe to benefit others beyond my trip. Thanks in advance...and remeber
that THE ROAD TO THE WORLD SERIES GOES THROUGH SEATTLE WASHINGTON>>>GO
MARINERS!!!
Aaron
------------------------------
Date: Sat, 4 Aug 2001 09:17:00 -0600
From: "John Adsit" <jadsit@jeffco.k12.co.us>
Subject: Old Beer Recipes
In the midst of the very entertaining discussion of the importance of beer
during the medieval period of lax sanitation procedures, there was some
interest in information on what beer was like then. I would like to
recommend a book on this very topic.
"A Sip Through Time:A Collection of Old Brewing Recipes, by Cindy Renfrow"
(1994) is exactly what it says it is. There is very little commentary at
all. When it says "old," it really means it. The first recipe in it is
Sumerian. Ancient recipes are translated, but as soon as you approach
modern English, you get it exactly as it was written. Fortunately, a
glossary and appendix explain terms that would otherwise have you stumped.
It covers every fermentable beverage and many distilled as well.
I would love to give you publishing information, but the title page has only
the Library of Congress number (TX 4-019-890), suggesting to me that it was
self-published. (I received it as a gift from a friend who loves nothing
better than poking through unusual bookstores in search of unusual books.)
John Adsit
Boulder, Colorado
------------------------------
Date: Sat, 04 Aug 2001 09:26:04 -0700
From: Lee <leebrews@home.com>
Subject: Motorized Mill
Regarding motorizing a grain mill, our homebrew club purchased a Valley Mill
for use by the membership. It didn't take us long to consider converting. In
a small motor repair shop we found a used Bodine 1/8 HP gearmotor, 115
volts, 1.2 amps, continuous duty, cranking 173 RPM. Price: $35! Equipped
with a suitably sized Lovejoy coupling, the unit worked to perfection.
The next step was to mount the whole assembly on a small metal roll-around
bedside table, with a cutout in the top to match the underside of the mill.
A large plastic bucket receives the crushed malt. Experience taught us that
the best setting on the mill, for two-row, is one notch toward "coarse" from
the center setting. The unit is in use almost every weekend.
Lee Smith
Heart of the Valley Homebrewers
Corvallis, OR
------------------------------
Date: Sat, 04 Aug 2001 11:07:17 -0600
From: Ken Schwartz <kenbob@elp.rr.com>
Subject: Evaporative Wort Chiller
Stuart Strand warms my heart with an inventive gadget for chilling
wort. Thought I might offer some comments on improving it.
You could get significantly better cooling if you re-arranged the
"waterfall" idea a bit. Here in the desert we use evaporative coolers
for air conditioning, and the arrangement has a fan PULLING air through
a pad over which water is recirculated. If you made a box with the fan
blowing out, and put such a pad on the side of the box opposite the fan,
and dripped the "waterfall" into teh pad, I bet you'd get a big cooling
boost.
I've seen three basic pad types here. There is the entry-level,
traditional aspen-straw pads, basically just straw-like strips of wood
captured indide a mesh bag. Then there is a honeycomb-like paper
structure that works pretty well. Finally you have a plastic
sponge-like pad (what I use at home). You need something that will not
impede the airflow too much but also that will distribute the water over
a large surface area for efficient evaporation. You'll also get better
performance if you can work in a low-humidity environment.
- --
*****
Ken Schwartz
El Paso, TX
Fermentation Chillers and more: http://www.gadgetstore.bigstep.com
Brewing Web Page: http://home.elp.rr.com/brewbeer
E-mail: kenbob@elp.rr.com
------------------------------
Date: Sat, 4 Aug 2001 14:29:32 -0400 (EDT)
From: Ed Jones <ejones@sdl.psych.wright.edu>
Subject: keg foams no longer
Well, with the help of many helpful people I have figured out the source
of my beer foaming. The lines and faucet must have been filthy. I cleaned
them with a manual beer line cleaning kit from Rapids and that did the
trick! I am still able to dispense at 10 pounds at 40 degrees. The
carbonation stays in solution as it should.
What is it about a dirty beer line or faucet that will cause excessive
foaming and flat beer?
Thanks again for all the help!
- --
Ed Jones
"When I was sufficiently recovered to be permitted to take nourishment,
I felt the most extraordinary desire for a glass of Guinness...I am
confident that it contributed more than anything else to my recovery."
- written by a wounded officer after Battle of Waterloo, 1815
------------------------------
Date: Sat, 4 Aug 2001 14:24:45 -0500
From: "Houseman, David L" <David.Houseman@unisys.com>
Subject: Motorizing Valley Mills
One other point of interest in the use of mills. I've found that with my
Valley Mill, an excellent crush is best achieved by two passes through the
mill, the second with a slightly closer pitch of the rollers.
Dave Houseman
------------------------------
Date: Sat, 4 Aug 2001 16:03:49 -0700
From: "Stuart Strand" <sstrand@u.washington.edu>
Subject: RE: Evaporative Wort Chiller
I agree and I tried the plastic pad (green stuff), but the fan I bought (a
propeller type duct fan) did not have enough push to get much air through
the mesh. Perhaps a centrifugal fan would be better, but I am stuck with my
investment. I also think it is important to exhaust the (moist) air away
from the intake. I am going to run a flex duct to a nearby window. Right
now I run a second exhaust fan to help decrease humidity buildup in the brew
room.
- -----Original Message-----
From: Ken Schwartz [mailto:kenbob@elp.rr.com]
Sent: Saturday, August 04, 2001 10:07 AM
To: sstrand@u.washington.edu; post@hbd.org
Subject: Evaporative Wort Chiller
Stuart Strand warms my heart with an inventive gadget for chilling
wort. Thought I might offer some comments on improving it.
You could get significantly better cooling if you re-arranged the
"waterfall" idea a bit. Here in the desert we use evaporative coolers
for air conditioning, and the arrangement has a fan PULLING air through
a pad over which water is recirculated. If you made a box with the fan
blowing out, and put such a pad on the side of the box opposite the fan,
and dripped the "waterfall" into teh pad, I bet you'd get a big cooling
boost.
I've seen three basic pad types here. There is the entry-level,
traditional aspen-straw pads, basically just straw-like strips of wood
captured indide a mesh bag. Then there is a honeycomb-like paper
structure that works pretty well. Finally you have a plastic
sponge-like pad (what I use at home). You need something that will not
impede the airflow too much but also that will distribute the water over
a large surface area for efficient evaporation. You'll also get better
performance if you can work in a low-humidity environment.
- --
*****
Ken Schwartz
El Paso, TX
Fermentation Chillers and more: http://www.gadgetstore.bigstep.com
Brewing Web Page: http://home.elp.rr.com/brewbeer
E-mail: kenbob@elp.rr.com
------------------------------
Date: Sun, 5 Aug 2001 11:27:44 -0400 (EDT)
From: Pat Babcock <pbabcock@hbd.org>
Subject: Software Piracy
Greetings, Beerlings! Take me to your lager...
Folks, I have it on good authority that Graham was not proposing
to pirate anyones' software, nor, from what I can tell, has
he. Just some typical Australian chest-thumping amongst
their "mates".
Let it lay...
- --
-
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: Sun, 05 Aug 2001 11:47:43 -0400
From: "Sedam, Marc" <marc_sedam@unc.edu>
Subject: wort priming vs. krauesening
Troy asks about the difference between wort priming and
krauesening...
I've wort primed (the same as priming with malt extract
IMHO) and it works fine. Nice carbonation if not a little
longer process. But krauesening is much different. Since
the yeast are already cranking, the time to consume all of
the carbonating sugars is much, much less.
I had 10 gallons of Helles that for one reason or another
was stuck at 1.017. I guessed it was done and pitched a
quart of 1.060 wort actively fermenting with lager yeast. I
purposefully added less wort than necessary in case
something else happened. In two days the beer had fermented
out down to 1.012 and was well carbonated (a bit
over-carbed, in fact). Krauesening is a great way to knock
down any resilient FG and helps prevent oxidation by adding
vigorously fermenting yeast to the mix.
In fact, I'm getting set to krauesen a 15 gallon batch of
alt this afternoon.
Cheers!
Marc Sedam
Chapel Hill, NC
------------------------------
Date: Sun, 5 Aug 2001 11:24:29 -0500 (EST)
From: Alexandre Enkerli <aenkerli@indiana.edu>
Subject: Unibroue Rock Star Robert Charlebois
In reply to Alan McKay's "La Fin du Monde" posting...
> famous Quebec rock star (who is apparantly only famous in quebec because
> i do not remember his name) who owns 10% of the brewery.
Well...Unibroue's Robert Charlebois is rather famous on both sides of the
Atlantic among French-speakers. In fact, it's surprising to see how many
people in France/Belgium/Switzerland know him, as a rock star since the
1970's.
But what is perhaps even more surprising is that his participation
in Unibroue activities (which is not really advertised much) is extremely
well-known and may even have been partly responsible for the success of
Unibroue products. It's quite common to hear people talk of Unibroue in
direct association with Charlebois (as if it really "belonged" to him)
among North American and European French-speakers.
One strong association between the brewery and the rock star is the
"La maudite tournee" ("'Damned' tour") which Charlebois did for a couple
of years and which was directly associated (through logos and such) to
Unibroue's "La maudite" and, by extension, to the brewery as a whole. Some
people interpreted this as something of a double marketing stunt but it
did a lot to associate the beer and the singer.
At any rate, I'm no specialist of Robert Charlebois (I didn't go to the
auction where some of his paraphernalia was sold at fairly high prices) or
of Unibroue trivia, but I wanted to throw in my CAD$0.02...
A votre sante! (Cheers!)
Alexandre Enkerli (in Montreal, where Unibroue products are sold at most
convenience stores)
------------------------------
Date: Sun, 05 Aug 2001 17:15:56 +0000
From: "A.J. deLange" <ajdel@mindspring.com>
Subject: NIR/Hyhdrometer correction
Barley, being grain, is analyzed by NIR for mositure and protein
content ( ASBC MOAs Barley 5-C and Barley 7. Orbisphere has a patent
for the measurement of alcohol content of beers using NIR but I don't
think they are using it in any instruments at this time.
* * * * * * * * * *
Someone asked about hydrometer corrections the other day. When things
like this come up I always advocate using the ASBC's methods if they
have one and in this case they do. One can calculate a correction from
C = k0 + k1*T + k2*T*T
The coefficients depend on the units used and the specific gravity
reading. For corrections in units of a hundredth of a degree P and
temperature in C the following coefficients are valid
for temperatures between 4 and 26 C for hydrometers calibrated 20C/20C.
They were obtained by polynomial fitting to data in Table I, p 2,
Beer-3 in the ASBC Methods of Analysis:
Reading
Deg P k0 k1 k2
0 - 4.99 56.084 -0.17885 -0.13063
5 - 9.99 69.685 -1.367 -0.10621
10 - 14.99 77.782 -1.7288 -0.10822
15 - 19.99 87.895 -2.3601 -0.10285
20 - 24.99 97.052 -2.7729 -0.10596
------------------------------
Date: Sun, 05 Aug 2001 14:37:25 -0700
From: Mike Lemons <ndcent@hotmail.com>
Subject: Weizenbock in North San Diego
I just had a high-alcohol beer that did not taste like what I expected.
It was light in color, similar to a Belgian Trippel. I could not detect
any fusel oils or esters. There was some phenols, but much less than
say Franziskaner. Except for the heavy mouth feel, there was nothing to
clue me in to the high alcohol content.
It is a special brew for the tenth aniversary of Stuft Pizza. They are
located in Del Mar, east of Interstate 5, off the Del Mar Heights exit.
12840 Carmel Country Road, 858-481-7883.
This is an outstanding high-gravity ale brewed by Tom Nickel.
Here is the recipe:
Anniversary WeizenBock
Alcohol by volume:
9.7%
Weyermann Malt:
Light Wheat 1.2L 65%
Pilsner 1.6L 31%
Light Munich 6L 0.2%
Cara helles (crystal) 8L 2%
Hops:
Santiam (see http://hbd.org/hbd/archive/2810.html#2810-19)
bittering and finishing
approx. 35-40 IBU
Gravity:
O.G. 1.092
F.G. 1.018
Yeast:
White Labs WLP300 HefeWeizen
Temperature:
76F, 24C
History:
Brewed early May.
Transferred 7/20/01
Carbonated 7/31/01
------------------------------
Date: Sun, 5 Aug 2001 15:15:39 -0700 (PDT)
From: Ronald La Borde <pivoron@yahoo.com>
Subject: MIll Motors
Forget about those antenna motors, drill motors, 1/3
HP furnace motors -- just get the penultimate motor.
It can be had for free, if you just know the secret.
All you need is to go on a booty run.
A booty run? Whats' that?
Simple, get in your car and cruise along any
residential neighborhood and look for a discarded
washing machine sitting at he curb.
When you find one, get out and attack it with a couple
wrenches and a wire cutter. Then, you will walk away
with the world's best mill motor.
P. S. The motor pully is already attached, so you also
now have one free pully.
Ron La Borde
Ronald J. La Borde - rlabor@lsuhsc.edu
------------------------------
Date: Sun, 05 Aug 2001 20:15:17 -0400
From: acez@mindspring.com
Subject: Homebrew + Australia
Well, I did it. I made it to Sydney (actually, Newtown) Australia from
Riverside, California. And I get here and mention homebrew and I get
gagging responses. My god! Back home, homebrew is welcomed with
intrigue and respect - and connotated with quality and art. Here,
everyone I have spoke with thinks of a undrinkable, bathtub-fermented
concoction reserved for 'farell' old men.
Perhaps its because of the fact that such a larger percentage of the
population homebrews than back home. Just an observation though.
Cheers,
Casey
------------------------------
Date: Mon, 06 Aug 2001 11:33:15 +1030
From: Tom Smit <lunica@ozemail.com.au>
Subject: Cascade Premium Recipe
Has anybody got a recipe for the above beer, made by Cascades Brewery,
hobart, Tasmania
Thanks
Tom
------------------------------
End of HOMEBREW Digest #3701, 08/06/01
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