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HOMEBREW Digest #4468
HOMEBREW Digest #4468 Thu 05 February 2004
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
Braxonia Brewing Machines (Thomas Rohner)
Herzog ("A.J deLange")
Stuck Fermentation ("Mark Coster")
Under-counter fridge & tap assembly (Troy Hakala)
ACME versus Drago's ("Byron Towles")
Wiring a washing machine motor (Kevin McDonough)
Yeast Legal (Alexandre Enkerli)
double mash (Marc Sedam)
Re: double mash ("Spencer W. Thomas")
Aluminum or Steel co2 Tank ("Stephen and Lori Rockey")
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Date: Mon, 02 Feb 2004 11:53:09 +0100
From: Thomas Rohner <t.rohner at bluewin.ch>
Subject: Braxonia Brewing Machines
Hi David
i don't have one, but i've seen them in action a couple of times.
It's a clever design, they come in different looks as you have seen.
Yo can have the tech-look (outer surfaces stainless) or the
traditional (copper and wood). The inside is always stainless.
The PC-program controls the machine or tells the operator what to
do.(in the cheapest version the valves are "manually actuated")
There is one in the reference list in the U.S.
University of Wisconsin-Platteville/ USA
Maybe you ask them for more details.
Cheers Thomas
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Date: Mon, 2 Feb 2004 13:07:50 +0000
From: "A.J deLange" <ajdel at cox.net>
Subject: Herzog
I checked in a dictionary and Herzog is, in fact usually, translated
as "duke". Forget my last transmission on this subject (not that you
haven't already).
A.J.
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Date: Mon, 2 Feb 2004 12:20:02 -0600
From: "Mark Coster" <mvcoster at ev1.net>
Subject: Stuck Fermentation
I have over 50 brews under my belt but never have experienced stuck
fermentation. I brewed a pale ale 24 Jan, and today still have a good head on
brew in carboy. I usually rack to secondary after one week but checked SG w/
refractometer and it shows 8 brix which I believe is close to 1.032 SG. OG
was 1.056, so just a drop of 24 points. Brewing is conducted in fridge with
controller set to 68 deg F. Thermometer on carboy states same.
I made 1.6L starter of 1 cup DME with fresh WLP001 day before brewing and
starter was at high krauesen at time of pitching. Fermentation kicked in 5
hours after racking from brew kettle.
Usually fermentation is close to complete by now and want to know if I should
rack to secondary or wait longer? Any suggestions?
Mark Coster
New Braunfels, TX
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Date: Mon, 2 Feb 2004 14:12:31 -0800
From: Troy Hakala <troy at recipezaar.com>
Subject: Under-counter fridge & tap assembly
I apologize if this has been asked, but I searched the archives without
success.
I am installing a fridge under our bar and a tap tower on the counter.
So I need to connect the tap to the fridge and I'd like to get some
ideas for a good solution. Assuming that I can drill a hole through the
counter and through the fridge that are in line with each other, how do
I connect the two holes while preventing air leaks? I'd also like to be
able to easily take the fridge out for repairs or whatever so the
solution has to be non-permanent.
My idea is to get some PVC tube long enough to reach and then put
rubber gaskets around each end. But how do I connect the tube & gasket
to the fridge and the top of the counter tight enough to create a tight
seal against the inside of the fridge and the top of the counter?
Thanks!
------------------------------
Date: Mon, 2 Feb 2004 20:52:47 -0600
From: "Byron Towles" <beer.man at cox.net>
Subject: ACME versus Drago's
The ACME oyster house has more than just the site in the French Quarter, but
Ron has it right on! Drago's oysters are absolutely addictive. I would
personally much prefer them over oysters served any other way. Nothing quite
like a nice dish of the beasts on the halfshell served on top of rocksalt,
and a nice quality brew sitting next to them. Yum. Ok, time for me to run
over to Metairie methinks.
Actually, to keep this somewhat beer related, I brewed a concept beer a few
months ago specifically made to accompany fried seafood. It was bready with
a hint of lemon from the variety of hops I used. I never did get to try it
with the fried seafood, but it went VERY well with baked chicken. A truly
excellent combination. Sometimes luck just seems to hit at the right time.
Byron Towles
Crescent City Homebrewers
New Orleans, LA
[way down yonder] Apparent Rennerian
------------------------------
Date: Tue, 03 Feb 2004 00:04:13 -0500
From: Kevin McDonough <kmcdonou at nmu.edu>
Subject: Wiring a washing machine motor
Before taking my washing machine to the dump a while back, I harvested the
motor for use in a malt mill. Well, I am finally getting around to using
it, but I do not know how to hook it up. I have experience with electricity
and home wiring, but the motor does not come with a wiring diagram and like
I said, the washer housing is long gone. There are five wires: red, blue,
black, green, yellow, and orange. Which ones do I hook up? At the
following Web page I included picts of the motor
<www-instruct.nmu.edu/AIS/kmcdonou/MOTOR.HTM>.
------------------------------
Date: Wed, 4 Feb 2004 10:48:38 -0400
From: Alexandre Enkerli <aenkerli at indiana.edu>
Subject: Yeast Legal
As some of you may have noticed, I tend to go off on weird tangents,
sometimes. Apologies to those whose skin it goes against. That's just
the way I am and it turns out not to be too much of a problem in
cultural anthropology... ;-)
So, here's one. Is there any legal limit to what we can do with yeast
culturing? Because it's almost like intellectual property in that we
can fully duplicate a brewery's yeast without taking anything away from
said brewery. Know what I mean?
Of course, some breweries protect their yeast by filtering their beer
or putting a neutral yeast in bottles. But if we get a strain from
somewhere (White Labs, a friend's yeast bank, an employee at a
brewery...) and culture it, is there any kind of infringement?
I'm guessing that even if there is, homebrewers aren't likely to "get
caught" but I'd still like to know.
One reason is that it's really not that different from IP and maybe the
yeast issues may be solved in ways that could serve as analogies for
IP. Yeah, it sound far-fetched, but there's a parallel to be drawn, I
think. Especially if genetic engineering were involved...
Anyway, thanks for your thoughts on this. I appreciate.
Ale-X in Moncton
------------------------------
Date: Wed, 04 Feb 2004 11:43:16 -0500
From: Marc Sedam <marc_sedam at unc.edu>
Subject: double mash
My current brew system works great for 10 gallon batches, but slightly
less well for 5 gallon ones due to the grain bed depth. I was
considering brewing up the first batch and, after sparging, tossing the
grains for the second batch on top of it, mixing, and mashing per usual.
Assuming that I didn't sparge the hell out of the first batch, would I
run the risk of extra tannin extraction?
I have done a parti-gyle approach and made two beers out of one mash,
but I'm talking about two different styles.
Cheers!
marc
- --
Marc Sedam
Chapel Hill, NC
------------------------------
Date: Wed, 04 Feb 2004 13:15:43 -0500
From: "Spencer W. Thomas" <spencer at jstor.org>
Subject: Re: double mash
Marc Sedam asks about making two styles of beer from one mash.
I've done this a couple of times, although not recently. The batch that
is most relevant to Marc's question produced an IPA and a porter. I
mashed the "light" grains for the IPA (and porter base) first, then
sparged lightly to get the IPA wort. Then I mixed in the dark grains
for the porter (black patent & crystal, as I recall), let it steep for
20 minutes or so, then sparged the porter. Both beers came out very well.
Marc specifically asks about tannin extraction. I think that as long as
you use enough total malt for the two batches, you shouldn't have to
worry about this. But that's just my opinion. :-)
=Spencer in Ann Arbor
------------------------------
Date: Wed, 4 Feb 2004 18:34:11 -0600
From: "Stephen and Lori Rockey" <slrockey at rockeyfamily.org>
Subject: Aluminum or Steel co2 Tank
Hello,
I am looking at purchasing a co2 tank either from my local gas company or
off the net.
Is there any real advantage/disadvantage for aluminum or steel? the only
thing I have seen by the aluminum retailers is that they are lighter and
don't rust. My local gas company says the steel are better because they
last longer.
Another question; My local supplier will sell me a brand new steel tank
(10lb) for $95, filled. Is that a good price? I can get a brand new
aluminum tank (10lb)on the net, from beveragefactory.com for the same
price, delivered, but then I have to pay to have it filled.
Any assistance will be greatly appreciated.
Thanks,
Steve Rockey
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End of HOMEBREW Digest #4468, 02/05/04
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