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HOMEBREW Digest #4127
HOMEBREW Digest #4127 Tue 24 December 2002
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
RE:producing yeast for homebrewers (Bob Sheck)
Microbiology tests (Fred L Johnson)
Re: Raw Eggs and Salmonella (Jeff Renner)
re: stir bar (Steve Funk)
Re: yeast from brewtek ("greg man")
Greetings ("redbeard47.ny")
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Date: Mon, 23 Dec 2002 00:55:41 -0500
From: Bob Sheck <bobsheck@earthlink.net>
Subject: RE:producing yeast for homebrewers
So, Kelvin:
Do you really think that the Muslims around you will allow you to produce
the evil yeasties? Maybe, perhaps, you will also innoculate these yeasties
with anthrax or worst?
Whatever, you got balls. Oh, and stuff that "warm regards" - In my dreams
<I mean, Nightmares>
>Other than price and quality (which is of course important), is there
>anything that you'd like to have that is NOT commercially available? maybe
>different packaging, pure culture kits etc... before I go out and do market
>surveys etc, i'd like to hear directly from people who are actually using
>it. any and every opinion/comments are welcomed.
>
>
>suggestions would be greatly appreciated. thank you, and merry christmas to
>all!
Bob Sheck // DEA - Down East Alers - Greenville, NC
bsheck@earthlink.net // [583.2,140.6] Apparent Rennerian
Home Brewing since 1993 // bobsheck@earthlink.net //
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Date: Mon, 23 Dec 2002 07:24:27 -0500
From: Fred L Johnson <FLJohnson@portbridge.com>
Subject: Microbiology tests
Are there any providers of microbiology, water, IBU, etc. testing designed
with brewers in mind that provide services available to the homebrewer at a
price the homebrewer could afford? (Of course, water testing is already
available at our local governments for those of us on public water systems.)
If these esoteric services are not available out there, anyone care to open
up their own business? Perhaps the major homebrewing suppliers could
consider this line of services. I understand the Seibel Institute will
perform such tests, but are they affordable for frequent use?
I've often wanted to do some occasional IBU measurments, and we all have
wondered how clean our cultures are. Perhaps we've wanted to know if there
are petit mutants lurking about. Homebrewers want to know! I'd even
consider this myself as a retirement career (unfortunately several years
away).
- --
Fred L. Johnson
Apex, North Carolina, USA
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Date: Mon, 23 Dec 2002 10:24:12 -0500
From: Jeff Renner <jeffrenner@comcast.net>
Subject: Re: Raw Eggs and Salmonella
Brewers
A self described HBD lurker wrote me privately regarding my egg nog recipe:
>Aren't you running a risk of salmonella poisoning with the use of
>raw eggs? In the past, this may not have been an issue but I believe
>it is one today.
>
>Having come very close to loosing a daughter during the salmonella
>outbreak in Chicago 17 years ago, I freely admit to being paranoid
>about the risk.
Thanks for pointing this out. As a parent, I can only imagine how
that would affect your feelings.
I continue to use raw eggs in egg nog (and eat sunny egg yolks when I
occasionally eat fried eggs). I have based my evaluation of risk on
Mark Bittman's wonderful newish (1998) cookbook, "How to Cook
Everything" (winner of multiple cookbook writing awards):
"As for salmonella and eggs: Recent statistics indicate that a small
number of eggs (about one in ten thousand, or fewer) may contain the
salmonella bacteria. If this bacteria multiplies - unlikely in
refrigerated uncracked eggs - and you eat the egg raw (as you would
in mayonnaise) or undercooked (as you would in many eggs cooked for
breakfast), you might become ill, suffering intestinal problems that
are as bad as the flu. The very young, very old, or those with
compromised immune systems may have even worse problems and should
avoid recipes with raw or undercooked eggs. But the general
population should consider eggs sage,, and eat them without fear,,
especially if they have been handles properly."
The government, of course, takes the very cautious approach
http://www.cdc.gov/ncidod/dbmd/diseaseinfo/salment_g.htm, but notes
that the risk is highest (1 in 10,000) in the northeast.
For less cautious view see http://www.mercola.com/2002/nov/13/eggs.htm
Happy holidays
Jeff
- --
Jeff Renner in Ann Arbor, Michigan USA, JeffRenner@comcast.net
"One never knows, do one?" Fats Waller, American Musician, 1904-1943
------------------------------
Date: Mon, 23 Dec 2002 10:49:14 -0800
From: Steve Funk <steve@hheco.com>
Subject: re: stir bar
Kent,
I do find that stirring helps and here's why: My HLT is a 10-gal drink
cooler. To heat the water, I use a 'wand' style heating element
(element on at stick) which sets next to the side of the cooler becase
of the bracket I made for it and so that is doesn't hinder the lid I
made. When heating the water, I noticed that the cooler was getting
quite hot near the element and the plastic seemed to be a bit softer.
So, to help with prevent this localized heating, I started swirling the
water which has helped. It has made temp ramping in the mash marginally
better too. So, since a small stir bar helped some a larger one should
be better, right? Actually, I'd be happy with the stir bar I have if it
wouldn't come uncoupled to the stir plate every so often.
Cheers,
Steve Funk
Stevenson, WA
------------------------------
Date: Sat, 21 Dec 2002 12:46:13 -0500
From: "greg man" <dropthebeer@hotmail.com>
Subject: Re: yeast from brewtek
<Jeff, I'm surprised you aren't aware of BrewTek yeast slants. Brewers
>Resource sells them. I've tried many of their strains, and they are
<excellent quality.
<Check them out at: http://www.brewtek.com/
Also I wanted to add to this that 1 of those stains is my favorite for
making bitters or milds the CL-110 british micro ale yeast. This strain is
very complex, woody, sweet, citrus, well balanced, and tasty. Reminds me of
the windsor dry stain.
Its my favorite yeast to date to brew with high temps will accentuate the
citrus taste. Brewers resource says its one of there most popular
strains..................anyway since we've been talking about yeast I
thought you'd like to know.............GregMan
And Im sorry Phantom but I gotta "criticize" an rank on you a little
( no offence)I can't be silent
Don't those who post there names with there opinions have courage?
What does that make those who hide there name?................Cowards?
Maybe.
So why not go for the horns of the bull?
------------------------------
Date: Mon, 23 Dec 2002 17:47:09 -0500
From: "redbeard47.ny" <redbeard47.ny@netzero.net>
Subject: Greetings
Merry Christmas to All and to All a Good Brew!
BTW I suggest a rolling toast say noon local to hoist a HB to all our
fellow list members.
Bob.
Beer, it's not just for breakfast anymore!
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End of HOMEBREW Digest #4127, 12/24/02
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