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HOMEBREW Digest #4275
HOMEBREW Digest #4275 Thu 19 June 2003
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
Firewater (TOLLEY Matthew)
Genes - Nature v Nurture (SpamZapper)
yarrow beer (Randy Ricchi)
Re: Smoking (Todd Goodman)
CAP (Randy Ricchi)
re: freezer paint chipping ("Jim Yeagley")
Alexandre's software / CABA's future ("Drew Avis")
Brew Software ("Gregory D. Morris")
Veggie/Green flavor (Bev Blackwood II)
Traditional American Beer Styles (was badger beer, was something else before that) (Michael Hartsock)
Pub in Fort Myers ("Reddy, Pat")
Dry yeast preparation, alcohol/tobacco ("Edward D")
strange beer laws in Ames Iowa (ensmingr)
Captain Cook's Beer (ensmingr)
A few questions ("Troy A. Wilson")
re: non-taxable mailing ("Chad Stevens")
Re: Alcoholics (NO Spam)
Beer flavoured ice cream (David Edge)
The best small serving frig ("Victor Franklin")
Re: Hopping and Specific Gravity (David Edge)
Good Eats beer episode on tonight (Amber Waves) (Robert Marshall)
Attn. HERMS brewers. More pump stuff ("Parker Dutro")
Thanks. . . ("Chris Eidson")
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----------------------------------------------------------------------
Date: Wed, 18 Jun 2003 15:22:11 +1000
From: TOLLEY Matthew <matthew.tolley@atsic.gov.au>
Subject: Firewater
>On the flip side, many native Americans lack the physiological
>ability to process alcohol, thus leading to increased alcoholism.
>This has been well documented in literature.
The literature I've read indicates that there is no evidence whatsoever to
support such a claim (which, incidentally, is also made about Australia's
indigenous peoples). For example:
'Alcohol Consumption Among Racial/Ethnic Minorities: Theory and Research'
Raul Caetano, M.D., Ph.D.; Catherine L. Clark, Ph.D.; and Tammy Tam, Ph.D.
"However, as with single-variable explanations of alcohol consumption
patterns among other ethnic groups, the Firewater Myth is insufficient to
describe and explain drinking among Native Americans for two main reasons.
First, no evidence exists to demonstrate increased physiological or
psychological reactivity to alcohol among Native Americans compared with
other ethnic current patterns of alcohol consumption among the various
tribes or to test theories that have been advanced to explain Native
American drinking patterns."
If you know of any research that has found evidence to support the firewater
theory, I'd be genuinely interested in reading it. Note that I don't
dispute that genetic factors play a role in alcoholism; rather, I'm just
saying that, to my knowledge, nobody has demonstrated the existence of a
genetic factor (or factors) that predispose North American's indigenous
peoples to an inability to metabolise alcohol or to alcoholism.
Cheers!
...Matt...
------------------------------
Date: Wed, 18 Jun 2003 01:29:41 -0600
From: SpamZapper <spamzapper@comcast.net>
Subject: Genes - Nature v Nurture
To Mr NoSpam who denounces the role of genetics
(see snippet below)
I do believe that -S et al have science and
research on their side when they talk about genetic
disposition. If you want a read that will
rationally challenge your position have a go with
Steve Pinker's "The Blank Slate". Steve Pinker is
professor of brain and cognitive science at MIT,
and a one time Pulitzer prize nonimee -so the book
is not a bunch of New Age Cr*p. You can read a
review of the book in the summer issue of Free
Inquiry (Vol 23, No 3).
- ----------------
Date: Sat, 14 Jun 2003 13:12:11 -0400
From: NO Spam <nospam@brewbyyou.net>
Subject: Re: Alcoholism
Spencer, I've NEVER bought that "Genetic
Predisposition"
stuff. I refuse to believe that alcoholism is in
anyone's
genes, or that it is a medical condition. That
sounds
like the typical American "I'm a victim" cry.
[snip]
- --------------
Reality is that which still exists even after you
stop believing in it.
------------------------------
Date: Wed, 18 Jun 2003 08:35:26 -0400
From: Randy Ricchi <rricchi@houghton.k12.mi.us>
Subject: yarrow beer
There was an article in Zymurgy a couple of years ago about brewing
with yarrow and the author listed the amount of yarrow he used, but he
also used hops for bittering. I'm thinking of brewing a yarrow beer this
summer, but would like to make an all-yarrow beer, no hops. Does anyone
have any idea how much yarrow to use for bittering, say, for bitterness
equivalent to 25 IBU's or so?
------------------------------
Date: Wed, 18 Jun 2003 08:37:12 -0400
From: Todd Goodman <tsg@bonedaddy.net>
Subject: Re: Smoking
* In HBD #4274, Teresa writes:
> Tobacco is a much easier target, because how many ciggies the
> chainsmoker on the barstool next to me puffs down whilst I'm sitting
> there DOES affect me. After a 'night on the town' huffing everyone
> else's cigarette smoke, I wake up with sore lungs... believe it or
> not. (Same effect if I'm sitting by a campfire all night. Hurts to
> breathe in the morning.)
>
> I quit smoking a while ago, because I wanted to protect my health
> (and save my money for more worthwhile things). When I am out in
> public, why should my decision to improve my health suddenly be
> rescinded, because other people are still gunning for an eventual
> lung transplant? If you had quit drinking, or said you were staying
> sober to drive your friends home, no sane person would argue that I
> should have the right to funnel beer down your throat...
>
> "But he walked into a bar, he should have EXPECTED to drink! If he
> didn't want to drink, he shouldn't have been in the bar in the first
> place!" (Substitute "drink" for "breathe smoke" in case you don't see
> where I'm going with that.)
>
> In short, IMO, there is MUCH more right and reason for the
> regulation/banning of public smoking than there is for
> regulation/banning of alcohol, on the simple basis that consuming
> alcohol is an individual act, while smokers are sharing the vice with
> everyone around them, whether those people really want to huff
> burning tobacco or not.
And John writes:
> BTW: You "freedom and personal responsibility lovers" should know that the
> co-worker who judged my brew was driven from her choosen profession because
> addicts use political power to keep smoking in bars legal and she, who never
> smoked came down with smoke induced asthma and was forced to quit her job as
> a bar tender. I never could understand why some one would assert they had
> the freedom to hurt others.
Leaving aside the fact that many of these second-hand smoke studies are
fatally flawed you both are confusing public areas (a courthouse for
example) and private areas where members of the public assemble (a bar
or restaurant.)
If I own a bar and I want to allow smoking then the simple answer to
someone who doesn't like smoke or is seriously adversely affected to it
or views smoking as a moral outrage is to not patronize my bar. Go to
the bar down the street where they don't allow smoking.
If it's a big enough issue with people then there will be plenty of
other establishments to patronize. If not, then you can drink at home
in any kind of environment you desire or start your own bar where you
don't allow smoking.
As for the bartender who came down with smoke induced asthma. That's
unfortunate, but bartending is a poor choice of career for her. Hell,
I'm seriously allergic to bee stings and hay, would it make a lot of
sense for me to choose to be a beekeeper or farmer?
Use your freedom and personal responsibility to decide for yourself what
is dangerous to you and use risk assessment to determine whether it's
worth the risk or not.
Neither the bartender nor Teresa were chained to the bar as far as I
know.
Don't cede your freedom or personal responsibility to the government or
you'll end up without either and as people who manufacture and possibly
drink that demon alcohol you really are next in line in the crosshairs.
And yeah, John, I'm a "freedom and personal responsibility lover." I
guess the quotes were supposed to make it a perjorative, but I'll gladly
step up and wear that mantle.
Todd Goodman
[630.3, 84]
------------------------------
Date: Wed, 18 Jun 2003 08:42:47 -0400
From: Randy Ricchi <rricchi@houghton.k12.mi.us>
Subject: CAP
A month or so ago, someone was asking about harshness in his Classic
American Pils, and was wondering what caused it.
Lately I've been enjoying my latest version of CAP, which is the first
CAP I've brewed using Cluster hops for bittering (60 minutes) ala Jeff
Renner. I also FWH'd with H. Mittelfruh, and used H.Mittelfruh for a
late addition as well.
I'm amazed at how the Cluster character comes through and overpowers any
contribution from the Hallertau. It is definitely a more aggressive
character than any noble hop would provide, though I wouldn't call it
harsh. More bitter, but not really harsh.
In the past I've used noble hops throughout, and sometimes noble hops
with Hallertau Northern Brewer for bittering; either version having a
much milder, rounder bitterness and flavor than this Cluster version.
Just my observation.
------------------------------
Date: Wed, 18 Jun 2003 08:57:53 -0400
From: "Jim Yeagley" <jyeag@core.com>
Subject: re: freezer paint chipping
Brian,
I'd give Por-15(http://www.por15.com/) a try. You can paint it on over the
rust, and I hear it works good. They might even have a white tinted version
available. I've heard good things about this stuff, and plan on using it
all over my Grandville during it's restification. Now that you mention the
freezer rust, I might just have to give it a shot there, too.
Jim Yeagley
"...flunkie mechanic in some post office somewhere..."
------------------------------
Date: Wed, 18 Jun 2003 09:09:50 -0400
From: "Drew Avis" <andrew_avis@hotmail.com>
Subject: Alexandre's software / CABA's future
Alexandre Enkerli posts some thoughts on the "perfect" brewing program, one
which would select a recipe based on a set of criteria. It seems to me that
what you're proposing is more of a search engine than brewing software
proper, Alexandre. It would be interesting to write a third-party search
engine for existing recipe databases that would retrieve any recipe that
meets criteria supported by most recipe formats. Other queries (such as
"clone") aren't currently supported by any recipe file formats I'm aware of,
though you could compile a "meta database" with this additional information.
Very interesting thoughts. Let me know when you're finished writing it!
- ----
On another subject, the future of the Canadian Amateur Brewers' Association
has been the topic of debate at our local club since the recent CABA
newsletter came out. I really haven't seen much discussion on the CABA
forum, and it sounds like the western clubs are not impressed, though their
participation in CABA has traditionally been limited. Any thoughts out
there on how to re-invent this organization? Is it worth keeping? What are
other Canadian clubs thinking? BTW a copy of the newsletter article is
posted at http://www.homebrewers.ca/cabafuture.php .
Cheers!
Drew Avis ~ Ottawa, Ontario
http://www.strangebrew.ca
------------------------------
Date: Wed, 18 Jun 2003 09:32:51 -0400 (EDT)
From: "Gregory D. Morris" <gmorris@literati.com>
Subject: Brew Software
Well, as far as the software issue goes, I haven't found any free software
for Mac OS X that really does what I want. As a software developer, having
absolutely no time between work and brewing, have decided to go ahead and
write a web-based brewing tool. Since I use a Mac at home, and my brew
buddies use Windows, I need something cross-platform, so we can all update
our brew data.
Currently the most important part of my plan is to create a database for
handling recipes. Conversion forms and such will probably be added as
well, since I always need them.
I would be more than happy to take suggestions from HBD. If there are
specific features it should have let me know.
To reply to every other major thread at once: ~2 drinks a day, ship bottles
if you want to, cascade is good, my local brew store is great, the alcohol
content of my homebrew is always between 4 and 8 depending on what I am
brewing.
Gregory Morris
Web Developer
Literati
(304) 296-8026 ext.139
gmorris@literati.com
------------------------------
Date: Wed, 18 Jun 2003 08:40:32 -0500
From: Bev Blackwood II <bdb2@bdb2.com>
Subject: Veggie/Green flavor
> Larry Bristol asks ....
>
>> Viola! Do you (or anyone else for that matter) have a suggestion as
>> to
>> how one might go about removing that "green bean flavor"?
>
> Uhhh - leave the peppers out of the beer. ;^)
Sniping aside... :-)
I oven roast the jalapeno peppers before adding them to the wort. That
seems to take an edge off the "green" flavor and lend a subtle
smokiness. I would be willing to bet that actually roasting them (or
smoking them) over a fire would be even more assertive.
-BDB2
Bev D. Blackwood II
http://www.bdb2.com
------------------------------
Date: Wed, 18 Jun 2003 06:46:35 -0700 (PDT)
From: Michael Hartsock <xd_haze@yahoo.com>
Subject: Traditional American Beer Styles (was badger beer, was something else before that)
I have two questions:
1) regardless of style recognition, I am very
interested in traditional american beer. What is
badger beer, Kentucky common, spruce beer, etc...
Does anyone know of any good resources, recipes, or
other info concerning this?
2) Speaking of unrecognized traditional beer styles,
does anyone have a copy of the all grain, Irish Red
Ale recipe and info that was in BYO in early spring?
I can't find it anywhere, and I want to make it!
Mike
Columbia, MO
=====
"May those who love us, love us.
And those that don't love us,
May God turn their hearts.
And if he doesn't turn their hearts,
may he turn their ankles
So we'll know them
by their limping."
------------------------------
Date: Wed, 18 Jun 2003 08:49:33 -0500
From: "Reddy, Pat" <Pat.Reddy@mavtech.cc>
Subject: Pub in Fort Myers
Going on vacation to Fort Myers in Florida next week.
Anyone tell me where the quality suds can be found?
Pat Reddy
MAVERICK Technologies
(618)281-9100 x134
pat.reddy@mavtech.cc
------------------------------
Date: Wed, 18 Jun 2003 21:54:23 +0800
From: "Edward D" <edwardd@dodo.com.au>
Subject: Dry yeast preparation, alcohol/tobacco
First the brewing issue. I just decided to brew tomorrow. Living in
Australia I would not want to use liquid yeast without a stater (transport
issues affecting quality and freshness concerns on top of the fact it is
never the best practice to do so) so I will be using an appropriate dry
yeast. Not having done so in a long time and not having used best practice
then what is the best practice for preparing dry yeast and how much should I
use.
Hope I didn't open to big a bag of worms I need an answer ASAP. Pleas
respond to my home address.
Now the political type stuff that I feal the need to say.
A.J. deLange writes on the subject of genetic predisposition to alcoholism
"How else could you explain the fact that certain races (the aboriginals of
Australia, for example) universally suffer from it?"
As an Australian I know a significant number of aboriginals. There are
indeed a disproportionately large number of aboriginal alcoholics but even
when you assume that "universally" is an exaduration (sp??) it is a great
over statement.
Also it is a bad example as unfortunately there are cultural problems
stemming from early white colonisation and policies that although changed
cowardly governments refuse address the long term affects or admit that they
should is also a major contributing factor.
On the subject of alcohol vs smoking I agree that smoking is far less
acceptable to the general population. I know several people that refuse to
be near someone that is smoking but nobody that will refuse to be near
anybody that is having an alcoholic beverage (well unless they are stark
raving drunk but then the one they are working on isn't the problem).
Edward
------------------------------
Date: Wed, 18 Jun 2003 10:54:26 -0400
From: ensmingr@twcny.rr.com
Subject: strange beer laws in Ames Iowa
[In Ames IA, a husband may not take more than three gulps of beer
while lying in bed with his wife.] See:
<http://www.hbd.org/hbd/archive/4272.html#4272-3>.
My source: "The Odd Index" (1994) by Steven Spignesi, Penguin
Books. OK, not the most authoritative of sources, but the point
is that there are many stupid laws WRT beer, including laws that
prohibit intra/interstate shipping of homebrew.
Cheerio!
Peter A. Ensminger
Syracuse, NY
------------------------------
Date: Wed, 18 Jun 2003 11:07:25 -0400
From: ensmingr@twcny.rr.com
Subject: Captain Cook's Beer
The recent publication below may interest some HBDr's.
Cheerio!
Peter A. Ensminger
Syracuse, NY
- ----------
Asia Pac J Clin Nutr. 2003 Jun;12(2):129-37.
Captain Cook's beer: the antiscorbutic use of malt and beer in
late 18th century sea voyages.
Stubbs BJ. (Southern Cross University, School of Environmental
Science and Management, Lismore, P.O. Box 157, Lismore, New South
Wales, Australia, 2480)
The custom of allowing British seamen the regular use of
fermented liquor is an old one. Ale was a standard article of the
sea ration as early as the fourteenth century. By the late
eighteenth century, beer was considered to be at once a food (a
staple beverage and essential part of the sea diet), a luxury
(helping to ameliorate the hardship and irregularity of sea life)
and a medicine (conducive to health at sea). In particular, beer
and its precursors, wort and malt, were administered with the aim
of preventing and curing scurvy. This paper examines the use of
malt and beer during late eighteenth century British sea voyages,
particularly their use as antiscorbutic agents, focusing on James
Cook's three voyages during the period 1768-1780. Cook
administered sweet wort (an infusion of malt), beer (prepared
from an experimental, concentrated malt extract), and spruce beer
(prepared mainly from molasses), among many other items, in his
attempts to prevent and to cure scurvy. Despite the inconclusive
nature of his own experiments, he reported favourably after his
second voyage (1772-1775) on the use of wort as an antiscorbutic
sea medicine (for which purpose it is now known to be useless).
Cook thereby lent credibility to erroneous medical theories about
scurvy, helping to perpetuate the use of ineffective treatments
and to delay the discovery of a cure for the disorder.
------------------------------
Date: Wed, 18 Jun 2003 11:34:18 -0500
From: "Troy A. Wilson" <troy@troyandjulia.com>
Subject: A few questions
1) Does anybody know where I can get convoluted copper tubing? I have
found several
manufacturers, but none that will sell it to me in quantities less than
1000 feet.
For those who are wondering why, convoluted copper tubing has a higher
heat transfer
rate than smooth copper tubing due to the turbulence inside the tubing
and the
increased surface area outside. Great for Wort Chillers or for
maintaining mash temp.
2) What is the best why to make a yeast starter for Lager yeast?
3) What is the best way to control the flow speed when using a pump?
Restrict the
flow with a valve or could I use something like a dimmer switch to
control the voltage?
Thanks in advance!
Troy A. Wilson
troy@troyandjulia.com
There are only 10 types of people in the world:
Those who understand binary and those who don't.
- ---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.489 / Virus Database: 288 - Release Date: 6/10/2003
------------------------------
Date: Wed, 18 Jun 2003 10:19:27 -0700
From: "Chad Stevens" <zuvaruvi@cox.net>
Subject: re: non-taxable mailing
Jason Henning wrote:
"The typical argument is that these laws were written with respect to
commercial producers and that homebrew isn't affected. The only problem with
this logic is it isn't supported in any way. These passages of law don't
have phrases like "non-taxable beer" or "home brewed beverages are exempt".
If there was intent to allow homebrew to be shipped, wouldn't there be some
trace of this kind of language?"
Thank you for your excellent post on states law. It is because of the
myriad states laws that I'm going after the feds; hopefully the states will
follow suit in time.
With regard to "nothing being said anywhere about non-taxable beer" you are
incorrect. This is an excerpt from what is going to be my official request
for congressional investigation:
------------------------------------------------
<Request for congressional investigation...intro>
Background: Homebrewing wine was legalized shortly after the repeal of
prohibition in 1933. Because of a minor oversight, it wasn't until
Congressman Alan Cranston authored HR1377 in 1978 that homebrewing of beer
was made legal. The statute reads in part: 26 USC 5053(e) Beer for personal
or family use. Subject to regulation prescribed by the secretary, any adult
may, without payment of tax, produce beer for personal or family use and not
for sale.. This statute ensures a liberty enjoyed by an estimated 1.5
million Americans annually....
At issue is the mailability of homebrewed beer and wine:
"18 USC 1716(f) All spirituous, vinous, malted, fermented, or other
intoxicating liquors of any kind are nonmailable and shall not be deposited
in or carried through the mails."
Postal Service Publication 52 provides two caveats however:
"422.21 Products not categorized as intoxicating liquors: A product
containing an intoxicating liquor is mailable if it conforms to the
applicable requirements of the IRS and the Food and Drug Administration
(FDA) and if it is not a taxable alcoholic beverage, or poisonous or
flammable. The following examples are mailable: a. Cold Remedies. b.
Cooking Wine. c. Mouthwash."
"422.22 Exempt Mailing Between Federal and State Agencies: Intoxicating
liquor is exempt from the prohibition against mailing when it is sent
between employees of federal or state agencies who have an official use for
the liquor, such as for testing purposes. This exemption is based on the
intent of the law to prevent liquor from being transported to prohibited
jurisdictions for consumption and to ensure that all proper tax revenues are
paid."
422.21 .liquor is mailable if it conforms to the applicable requirements of
the IRS and.is not taxable. By its definition in Internal Revenue Code 26
USC 5053(e), homebrew is not taxable. The intent of these laws as stated in
422.22 is to prevent liquor from being transported to prohibited
jurisdictions and to ensure all proper tax revenues are paid. Again,
homebrew is not taxable and homebrew competitions do not take place in
prohibited jurisdictions. The postal service maintains a list of prohibited
jurisdictions to ensure patrons do not ship alcohol to these zip codes; this
should not be an issue. Clearly, homebrew should be mailable under current
statute.
<Closing>
- ---------------------------------------------
Again, 422.21 "A product containing an intoxicating liquor is mailable...if
it is not a taxable alcoholic beverage."
I have not found this in statute, but then I doubt the Postal folks just
pulled it out of their hat and put it in the administrative manual all on
their own. I provided them with a courtesy copy of my request for
investigation and am waiting for word back from them before I file it
officially with my congressman.
We'll see....
Thanks for the input,
Chad Stevens
------------------------------
Date: Wed, 18 Jun 2003 16:07:24 -0400
From: NO Spam <nospam@brewbyyou.net>
Subject: Re: Alcoholics
Nobody in this group is likely an alcoholic.
Alcoholics generally do not drink beer. They
drink harder alcohol that gets them drunk quicker
and is easier for them to have access to and
even hide if they have to. An alcoholic just
wants to drink, and will not take the time to
brew beer, with 5% alcohol.
And as far as my not knowing what I'm talking
about, let's just say that my own brother is
an alcoholic, and my family and I have been
putting up with it for quite some time. He's
been in and out of jail for the past 3 years,
is now divorced, and cannot even see his own
children.
None of us even want anything to do with him now,
every one of us who has tried to help him in even
the smallest way has been punished for it.
His only thought nowadays is where his next bottle
of vodka will come from. He lies, steals, and does
whatever he has to do to get a bottle.
That genetic argument came up when my brother
heard a story that his (my) grandfather on our
mother's side was also allegedly an alcoholic.
My brother and I both never met or knew this man
at any time in our lives, as he ran away from
home and left my grandmother before we were born.
We found his death records and later learned that
he ran to California and remarried and started a
new life there.
Anyway, there is no proof that my grandfather was
an alcoholic, it's only a rumor. Nobody can verify
that, as he left home before any of us were born,
my mom was only a child at the time.
I don't buy that my brother inherited any trait or
gene from a grandfather he never even knew. His
home life wasn't much different from mine, either.
Yet he's an alcoholic constantly in search of his
next bottle, while I can run a homebrew shop and brew
my own beer and wine and have cases and cases of it
around the house without getting into any trouble.
Now why is that, if we both came from the same
family? Wouldn't I also have this alleged defective
gene?
So, yeah, I do have some experience with this topic.
I never heard the stuff about Asians before, I did
hear it about American Indians before, but assumed
it was dumb racist stuff, the same way people say
all Irish are drunks. And the latter simply isn't true.
Bill
------------------------------
Date: Wed, 18 Jun 2003 22:50:56 +0100
From: David Edge <david.j.edge@ntlworld.com>
Subject: Beer flavoured ice cream
>The world's first beer-flavored ice cream has arrived.
Yes, a slight exaggeration from AFN there.
We boil down 500ml of porter and a pint of Welsh Spiced Ale
(separately) to about 75 ml. These go in two separate ice creams,
the stout has 85ml honey and a teaspoon of coffee granules added,
then 450ml double cream, the second just the honey and cream.
They're frozen and put into a terrine mould in layers.
I love it, my son thinks it is disgusting.
That's the original recipe - we now leave the coffee out
and cut the honey to appreciate the beer flavours better.
Welsh Spiced Ale? Because we made gallons of the
stuff to a medieval recipe and it is gross. But ok in ice cream.
(I'm using metric because I'm not sure how
UK pints and ounces relate to foreign ones.)
Someone asked about what to call ale with Tettnanger.
Eric. Eric the Ale.
Hello, Eric I'm going to drink you.
Gulp. Burp.
Seriously, CAMRA (UK) is arguing whether to create a
separate competition category for "Summer Ales".
The problem is that nobody knows quite what they are -
but a mostly pale grist and good hop nose are the essence of it.
David Edge
Signalbox Brewery
Derby, UK
------------------------------
Date: Wed, 18 Jun 2003 17:09:11 -0700
From: "Victor Franklin" <victorfranklin@cox.net>
Subject: The best small serving frig
I am getting ready to construct a built-in BBQ and eating area in my back
yard. I will be adding the essential beer tap, as well. So, I am in the
market for a small refrigerator I can put 2 to 3 corney kegs in and run
my tap hoses out the top. Most of the under-counter refrigerators I
have seen would only fit one (if that) corney keg in them.
Does anyone know a brand and/or model of refrigerator that
is good for this purpose?
I am trying to avoid the high cost of the ready-made Kegerator
type refrigerator. Any help is greatly appreciated.
For the record, I am a 1-3 pint per night person of homebrew.
If I run out, I am a 0-2 beers per night person.
Best Regards,
Victor Franklin
------------------------------
Date: Wed, 18 Jun 2003 22:43:39 +0100
From: David Edge <david.j.edge@ntlworld.com>
Subject: Re: Hopping and Specific Gravity
John in Duluth writes:
>Since a batch sparge produces two roughly equal volumes of wort,
>one of a higher specific gravity than the target and one of a lower
>gravity, why not run off in to two boiling kettles?
>...
>What about hopping? Should I split the hops or hop one of
>the worts?
Make two beers! Have fun! You can slosh some of the high-grav wort back to
the lower to boost it and just get two different beers per brew. Our last
brew day produced "Finial", a summer ale; "Costmary" herbal ale and
"Adlestrop" with elderflower from a single all-pale mash. The second mash
produced "Poodlestabber Stout", but the less said about that the better.
David Edge
Signalbox Brewery
Derby, UK
------------------------------
Date: Wed, 18 Jun 2003 18:17:07 -0700 (PDT)
From: Robert Marshall <robertjm@hockeyhockeyhockey.com>
Subject: Good Eats beer episode on tonight (Amber Waves)
Hi all,
Probably too late for anyone to catch it tonight, but
since its going to be repeated figured I would post a
msg.
Earlier this year people mentioned that Alton Brown's
Good Eats show would have an episode on home brewing.
The episode, called Amber Waves, will be on again.
Here's the schedule:
Wednesday, June 18 at 6pm PAC
Wednesday, June 18 at 9pm PAC
Saturday, June 22, at 6:30am PAC
This is on the Food TV Channel.
Later,
Robert
------------------------------
Date: Wed, 18 Jun 2003 17:41:01 -0700
From: "Parker Dutro" <pacman@edwardwadsworth.com>
Subject: Attn. HERMS brewers. More pump stuff
Is there someone here using a Little Giant Pump, model 3-MDX, 115V or a
3-MX-MDX? The Little Giant web page says the MDX pumps can handle temps
of 150 deg and have 1 foot of head space. Not sure if that's going to
cut it, so I was curious if there are brewers using these pumps with no
problems. Also, any links to web pages featuring HERMS? Thanks.
Parker
------------------------------
Date: Thu, 19 Jun 2003 02:54:52 +0000
From: "Chris Eidson" <eidsonc@hotmail.com>
Subject: Thanks. . .
For good or bad, thanks to "No Spam" Bill for keeping the digest hopping.
Chris Eidson
Birmingham, AL
Oh, BTW, add me to the list for 2-3 homebrews per day
------------------------------
End of HOMEBREW Digest #4275, 06/19/03
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