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HOMEBREW Digest #4350
HOMEBREW Digest #4350 Wed 17 September 2003
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
What size bottles do you use for your Belgians? (Bill Rogers)
Re: light sensitivity in carboy (Michael Hetzel)
Memphis brewpubs ("Dr. James W. Ouzts")
3 Floyds Alpha King and favorite malt and hop source (Eric)
Subject: light sensitivity in carboy ("Jim Barnhart")
Light Struck Beer? ("Harlan Nilsen")
Re: light sensitivity in carboy (Michael)
Wild (or semi-wild:?" Hops ("Raymond T. Gaffield")
RE: HBD logo store (Kate Keplinger and Rob Hanson)
Brewpubs in Portland Oregon (enteract Migrated User)
RE: light sensitivity in carboy (Eric Miller)
Re: "medical grade oxygen" (Tim & Cindy Howe)
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Date: Mon, 15 Sep 2003 23:29:12 -0700 (PDT)
From: Bill Rogers <bill6beers@yahoo.com>
Subject: What size bottles do you use for your Belgians?
Do you use the 11-11.2 oz little Belgian bottles? Standard US 12oz bottles?
Grolsch swing-tops? 1/2 litre Germans? 750s?
I'm asking because I've received sanctioning from AHA and BJCP to hold a
French- and Belgian-only homebrew competition November 1st but have not yet
advertised the allowable bottle size. Most competitions allow 10-14oz bottles
and disqualify anything larger, including the Grolsch bottles, as too easy to
identify and therefore perhaps prejudice the judges.
If a number of people use the 750s for authenticity sake then I might be
tempted to allow bigger bottles (say, 1x750 instead of 2x12oz) as entries.
Should I just follow the crowd, or encourage those who strive for
(pseudo-)authenticity???
Bill Rogers
Madison, WI
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Date: Tue, 16 Sep 2003 04:13:21 -0700 (PDT)
From: Michael Hetzel <hetzelnc@yahoo.com>
Subject: Re: light sensitivity in carboy
Clayton Carter <crcarter@cs.indiana.edu> asked about light sensitivity
in carboy..
We all know not to bottle in clear or green bottle (or, at
least, to be more careful when we do), but is similar caution
recommended when fermenting in a carboy? I moved from plastic to
glass for this batch and I'm curious how I should be treating the
carboy.
-snip-
Yes, keep the carboy hidden from the evil, skunk-inducing ambient
light.
I simply use a standard paper bag to cover my carboys (3, 5 and 6 gal).
With a razor cut an 'x' in the middle of the bottom of the bag.. thats
where the air lock will push through.
Simple and cost effective.. or you could buy a cover from your local
homebrew store.
-Mike Hetzel
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Date: Tue, 16 Sep 2003 04:32:18 -0700 (PDT)
From: "Dr. James W. Ouzts" <jamesouzts@yahoo.com>
Subject: Memphis brewpubs
Responding to Steve's request for names of brewpubs in Memphis. I know
of only one--Bosco's Pizza Kitchen and Brewery. I've never been there
but I hear it is located in Germantown (East Memphis.) You can email
<jimbosco@aol.com> to see if they are still in business and/or if there
are others.
Jim
=====
Dr. James W. Ouzts
811 South Court Street
Cleveland, MS 38732-2513
IN GOD WE TRUST
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Date: Tue, 16 Sep 2003 07:43:52 -0400
From: Eric <edahlber@rochester.rr.com>
Subject: 3 Floyds Alpha King and favorite malt and hop source
Hello, I thought I'd throw a request out there for help with a 3 Floyds
Alpha King clone. I recently had it on tap and really enjoyed it despite
the fact that I don't usually like hoppy beers.
I sent an email to the company and was pleased to receive a reply from
Nick Floyd.
"Eric: glad you like our beer ill give you some general hints on making
an AK beer:
Mlats Dingemans Cara Munich and Simpsons Med Crystal malts should help
you out
Ibus 66 use Columbus,Warrior and Cennt
Use Wyeast American or London
Cheers look for the old Brew your own Magazine there is an AK clone
recipe for Homebrewers cheers
also do a google search sometimes you can find an AK clone recipe Cheers"
The 3 Floyds website mentions 10 malts and 2 yeasts - I was hoping for
suggestions from the more experienced brewers out there on cloning this
beer. I have been unable to find the BYO article, and would also like a
source for Warrior hops.
On a related note, Who are your favorite online sources for malts and
hops? My local brewshop often doesn't have what I'm looking for, or in a
large enough quantity.
Waiting for a day off to brew my first all grain,
Eric Dahlberg
------------------------------
Date: Tue, 16 Sep 2003 08:14:22 -0700
From: "Jim Barnhart" <jimmydo2@earthlink.net>
Subject: Subject: light sensitivity in carboy
Greetings: Clayton:
I am not sure about the light sensitivity in the carboy, but since a do a
lot of meads that stay in the carboy for Months, I cover my carboys with old
black t-shirts, they fit real nice, and if you put the bottom of the t-shirt
in water, not only do you get a light blocking source, but a cooling source
during the winter months due to evaporative cooling.
Jim Barnhart
> Date: Mon, 15 Sep 2003 17:14:09 -0500
> From: Clayton Carter <crcarter@cs.indiana.edu>
> Subject: light sensitivity in carboy
>
>
> We all know not to bottle in clear or green bottle (or, at
> least, to be more careful when we do), but is similar caution
> recommended when fermenting in a carboy? I moved from plastic to
> glass for this batch and I'm curious how I should be treating the
> carboy.
>
> I'll be more specific: my carboy is in neither direct light
> nor florescent light, but it does get a decent amount of diffuse day
> light during the day. Will this lead to a light struck brew? Right
> now, it's in a milk crate and is about half covered with a garbage bag
> (to contain any leaks or spills). Will half covering it make a
> difference in the answer to the above? Furthermore, does the light
> sensitivity depend on whether the beer/wort is in primary or
> secondary fermentation? Is it worth it for me to move the carboy to a
> darker, but less convenient area?
>
> Sorry to be pedantic, but I didn't anything in the archives
> and I thought it'd be worthwhile to get something somewhat definitive
> into the archives. Thanks.
>
> Clayton
>
> - --
> Clayton Carter crcarter at cs dot indiana dot edu
>
>
------------------------------
Date: Tue, 16 Sep 2003 10:43:12 -0500
From: "Harlan Nilsen" <ramnrah@nebi.com>
Subject: Light Struck Beer?
Clayton Carter wrote and wanted to know about protecting beer in a glass
carboy. Although I do not know just how much light it takes to skunk a beer
I just do not take the chance. What I do to be sure is take a black garbage
bag, punch a hole in the center of the bottom seam for the airlock to stick
through and put it over the carboy. This is cheap and effective. I've
NEVER had a skunky beer doing this.
Harlan
32nd St. Brewery
Located in the middle of our great country.
------------------------------
Date: Tue, 16 Sep 2003 12:59:19 -0500
From: Michael <grice@binc.net>
Subject: Re: light sensitivity in carboy
Clayton Carter <crcarter@cs.indiana.edu> wrote:
> I'll be more specific: my carboy is in neither direct light
>nor florescent light, but it does get a decent amount of diffuse day
>light during the day. Will this lead to a light struck brew? Right
>now, it's in a milk crate and is about half covered with a garbage bag
>(to contain any leaks or spills). Will half covering it make a
>difference in the answer to the above? Furthermore, does the light
>sensitivity depend on whether the beer/wort is in primary or
>secondary fermentation? Is it worth it for me to move the carboy to a
>darker, but less convenient area?
I ferment in my basement, which has a number of open windows. In order
to eliminate the possibility of a batch of light-struck brew, I cover
each carboy with a black garbage bag (based on a suggestion by Dan
Listermann, I think). I have also used the box in which the carboys
came, but then I couldn't tell if the air lock was still on top. I also
do this for most wines I make.
In the interest of science I'm tempted to find out how much light will
really cause a problem, but this is an experiment I'm really not willing
to perform.
Michael in Middleton
------------------------------
Date: Tue, 16 Sep 2003 21:35:26 +0200
From: "Raymond T. Gaffield" <raygaffield@mac.com>
Subject: Wild (or semi-wild:?" Hops
Hi,
I have been living in Switzerland, outside of Zurich for the past 3
years. I recently discovered along the side one of the local vineyards,
some wild hops growing ( to my delight!) .
I took some photos and was wondering if anybody could identify the
variety ?
http://homepage.mac.com/raygaffield/PhotoAlbum2.html
I have grown hops previously in my backyard in Chicago and brewed with
them for several years, so I am somewhat familiar with growing,
harvesting, and brewing with hops.
The hops here, as of September 7, had nice yellow lupulin glands, but
still seemed a bit light and under-ripe. So I suppose I should wait
until just before they start to turn brown and then pick some, dry
them, and see how they look and smell after that.
Does anybody have any experience or insights using wild hops ? Do hops
grow and mature properly when not tended ?I use to trim the base of my
hops so the plant's energy would develop the cones at the top. These
hops are bushy from growing untended.
Thanx for any insights. I would really appreciate if someone can
identify the variety.
Cheers,
Ray Gaffield
------------------------------
Date: Tue, 16 Sep 2003 17:43:16 -0400
From: Kate Keplinger and Rob Hanson <kate.rob@verizon.net>
Subject: RE: HBD logo store
I love the HBD!
You don't have time to read for a few months, and life goes on without
you: it's a wonderful thing.
Having reconciled myself to never getting to the digests between July
and September, I thought I'd make a plea for the new HBD store.
As I recall, there were several HBD t-shirt entries that didn't make the
final cut -- my favorite among them. As a cafepress.com user myself
(http://www.cafeshops.com/beertees -- check it out brewing dads!), I
know that you can have multiple items with the same design for a fee,
and different items with the same design for free.
How about reviving the t-shirt contest and making it a real-world,
put-your-money-where-your-mouth-is kind of event (to be advertised on
the HBD, of course). Whoever is responsible for the HBD store could
rotate the designs for a stated period of time, say one week. If the
administrators still have the designs from the contest of 2001 (?), I'd
like to buy my favorite. Let me know when it will be available!
p.s. It's during events like hurricanes that you get SWMBO to appreciate
the brewing equipment: in preparing for possible power outages, etc.
from hurricane Isabel, our house will be using the brewing filter to
stockpile some water in the brewing kettle and carboys. No need to
mention the versatility of a propane burner here...
- --Rob Hanson
the Closet Brewery
Cheverly, MD
Life, alas, is very drear.
Up with the glass!
Down with the beer!
- --Louis Untermeyer
------------------------------
Date: Tue, 16 Sep 2003 16:53:09 -0500
From: enteract Migrated User <zpat@rcn.com>
Subject: Brewpubs in Portland Oregon
Hi,
I am heading to Portland, Oregon this weekend and am staying
in the heart of downtown. Anyone have any suggestions for
brewpubs in the area that are a "must visit". I'm really
looking forward to *this* trip!
Cheers,
Pat
Lake Villa, IL
------------------------------
Date: Tue, 16 Sep 2003 12:52:19 -0400
From: Eric Miller <ac051@osfn.org>
Subject: RE: light sensitivity in carboy
Clayton Carter asks whether or not our beers are sensitive to light while in
the carboy.
I can respond with a definitive YES!
A few years ago I was sampling kegged homebrew at a friends house and noticed
that familiar green-bottled-beer-left-too-long-in-the-store-fridge flavor.
When I pointed out the flaw to him, he said he had noticed that flavor in many
of his beers but couldn't figure out where it was coming from. Once he
realized it was caused by light striking his beer he knew it had to be caused
during fermentation, since he dispensed from cornies.
He fermented in a basement that had a couple of small (~1' tall) windows that
allowed in enough light to skunk his beer.
He was able to get rid of the problem by covering his fermenter and his beers
were much better for it.
-Eric
------------------------------
Date: Tue, 16 Sep 2003 20:23:12 -0400
From: Tim & Cindy Howe <howe@execulink.com>
Subject: Re: "medical grade oxygen"
Pete Calinski writes:
>I seem to remember this topic on the HBD a few years ago. As I recall,
>someone with a pile of credentials put a nail in the thread by stating that
>they could never add anything to the medical grade oxygen because of the
>potential for an allergic reaction. That could be deadly for anyone that is
>ill enough to need oxygen.
>Just what I remember.
Just to add my 2c worth as to what I recall from the thread(s).
While it was stated that there are no additives to medical oxygen, IIRC
someone had purity stats for both medical and welding oxygen, and the
welding oxygen was significantly more pure (fewer N & H2 atoms) than the
medical oxygen. And of course with the welding O2 being significantly
cheaper than the medical, it was designated as the best choice for brewing.
Cheers,
Tim Howe
London, Ontario
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End of HOMEBREW Digest #4350, 09/17/03
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