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HOMEBREW Digest #4495
HOMEBREW Digest #4495 Tue 09 March 2004
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: janitor@hbd.org
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Contents:
Re: Search Engine (Dean)
mixed yeast strains (Robin Griller)
Re: Copper Metallurgy (Jeff Renner)
Re: Yeast K Factor (Jeff Renner)
Re: Search Engine (Jeff Renner)
Re: Search Engine (Scott Alfter)
gas cooker regulator (Aaron Gates)
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Date: Mon, 08 Mar 2004 21:59:17 -0800
From: Dean <dean at deanandadie.net>
Subject: Re: Search Engine
As Pat in Ferndale suggests, use Google (NAYYY)
However, it is even easier that his procedure. Just put the following
somewhere in the search box:
site:hbd.org
To search the archives only, add
inurl:/hbd/archive
Note the lack of spaces.
- --Dean - Unscrambler of eggs
- --
Take your time, take your chances
- ------------------------------------------------------------------------------
It matters not how strait the gate / How charged with punishment the scroll
I am the master of my fate / I am the captain of my soul. -- Invictus --
-- William E Henley --
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Date: Tue, 9 Mar 2004 08:58:08 -0500
From: Robin Griller <rgriller at chass.utoronto.ca>
Subject: mixed yeast strains
Hi all,
To follow up on Dave Burley's contribution on this, mixed yeast strains
are, of course, used by significant numbers of breweries operating today,
not just historically. And, contrary to Steve's post, they apparently can
be quite stable mixes. Bateman's brewery in England, for example, uses a
two strain culture that remains stable for about 16 brews, after which
they return to the original two cultures and mix again. The highgate
brewery, iirc, has a four strain culture. They apparently isolated the
strains and attempted removing the less prominent strains, but had to
return to the original four strain mixture as the beer produced was just
not the same.
Now I would agree with Steve that this is much more difficult to do in the
home environment as (1) we don't have the ability to control things as
precisely as the commercial breweries who use multiple strains can, (2) we
don't have the experience of doing it that they do, and (3) most of us
don't have the lab equipment/time/etc. to manage the cultures to ensure
that they remain stable. However, I would say that (2) can certainly be
overcome and that some people among us have pretty good control of
fermentation temps etc., meaning that, like breweries of old, we can learn
how a mixed strain behaves and what happens to it over time, in order to
produce fairly consistent beer with mixed strains.
NOw that would be a lot easier to figure out if a whole bunch of
homebrewers decided to try using the same blend....
Robin
------------------------------
Date: Tue, 9 Mar 2004 09:47:33 -0500
From: Jeff Renner <jeffrenner at comcast.net>
Subject: Re: Copper Metallurgy
John Palmer wrote:
>Cu2O film ... is a p-type semiconductor.
That would explain why I've been receiving "All Things Considered" on
my immersion chiller.
Jeff
- --
Jeff Renner in Ann Arbor, Michigan USA, JeffRenner at comcast.net
"One never knows, do one?" Fats Waller, American Musician, 1904-1943
------------------------------
Date: Tue, 9 Mar 2004 10:48:49 -0500
From: Jeff Renner <jeffrenner at comcast.net>
Subject: Re: Yeast K Factor
"Mike Sharp" <rdcpro at hotmail.com> asks:
>Steve mentioned killer yeasts...I've always been curious about this. What
>is different about a killer yeast, and is it effective against, say wild
>yeasts? Are they effective against other spoilage organisms?
I got this information at
http://consumer.lallemand.com/danstar-lalvin/winefaq.html#compete.
It's about wine yeast but some ale yeast has it too.
"The mitochondria of some yeast strains have the ability to produce a
small 1100 MW protein that is guided through the cell wall and
attaches itself to the cell wall of another strain of yeast
disrupting the magnesium metabolism resulting in the death of the
cell. This tiny protein was first observed in 1964 and was thought to
be restricted to this one strain. Several years later a survey was
made of many wine culture collections and the ability to produce this
disruptive protein was found in 20 - 80% of the strains. It seemed to
be more prevalent in the warm regions and less prevalent in cold
climates. A further study found that all genus of yeast have some
strains that produce the competitive factor. The factor from one
genus cannot cross over and kill yeast from another genus. There are
five or more competitive factors: K1, K2, K3 etc. Ninety-five percent
(95%) of the strains of wine yeast can make the K2 competitive factor
and five percent (5%) can produce the K1 competitive factor. Yeast
strains are divided into three categories regarding the competitive
factor:
"1. Competitive positive, which is a yeast strain that produces a
competitive factor protein and is immune to this protein produced by
other strains.
"2. Competitive neutral, which is a yeast strain that does not
produce a competitive factor protein and is immune to the competitive
factor proteins produced by other yeast.
"3. Competitive sensitive, which is a yeast strain that does not
produce a competitive factor protein and is sensitive to the
competitive factor proteins from other strains.
"The competitive factor functions best at >4.0 pH and is almost
inactivated at low pH. It is wise to be aware of the competitive
factor when selecting a yeast for primary and secondary fermentation
and if you are adding a second yeast to restart a sluggish or stuck
fermentation, but do not rely on it to take the place of good
sanitation."
Jeff
- --
Jeff Renner in Ann Arbor, Michigan USA, JeffRenner at comcast.net
"One never knows, do one?" Fats Waller, American Musician, 1904-1943
------------------------------
Date: Tue, 9 Mar 2004 10:52:12 -0500
From: Jeff Renner <jeffrenner at comcast.net>
Subject: Re: Search Engine
"Davison, Patrick" <Davison at nsf.org> wrote:
>I have successfully used a feature in Google.com to search the HBD archives.
>At the Google.com opening screen, click on the "Advanced Search" link. In
>the top four text boxes, write in your search requirements. Then, about
>halfway down the screen, under the heading "Domain," type in 'hbd.org' in
>the appropriate box and hit 'Search.' The search will return HBD pages with
>the requirements you specified.
A shortcut is to search "site:hbd.org yoursubject". Without quotes,
of course, and inserting your subject for yoursubject.
Jeff
- --
Jeff Renner in Ann Arbor, Michigan USA, JeffRenner at comcast.net
"One never knows, do one?" Fats Waller, American Musician, 1904-1943
------------------------------
Date: Tue, 9 Mar 2004 09:49:29 -0800
From: Scott Alfter <scott at alfter.us>
Subject: Re: Search Engine
On Mon, 8 Mar 2004 at 08:59:07 -0500, "Davison, Patrick" <Davison at nsf.org>
wrote:
> I have successfully used a feature in Google.com to search the HBD archives.
> At the Google.com opening screen, click on the "Advanced Search" link. In
> the top four text boxes, write in your search requirements. Then, about
> halfway down the screen, under the heading "Domain," type in 'hbd.org' in
> the appropriate box and hit 'Search.'
As a shortcut, you can just append "site:hbd.org" to your search term. This
is convenient if you're using the address-bar search feature in Mozilla (or
the Google Toolbar in IE).
_/_ Scott Alfter ($firstname at $lastname.us)
/ v \ http://alfter.us/
(IIGS( Southern Nevada Ale Fermenters Union - http://snafu.alfter.us/
\_^_/ Beer and Loafing in Las Vegas - http://www.beerandloafing.org/
------------------------------
Date: Tue, 9 Mar 2004 13:33:32 -0800 (PST)
From: Aaron Gates <aaronlgates at yahoo.com>
Subject: gas cooker regulator
Hello out there. Quick question on my propane king
cooker that seems to be petering out these days. I
bought it 8 yrs ago and the burner is now weak in
terms of outflow. Me thinks it's the regulator as it
improves when I take the cap off and press down hard
on the plate under the spring inside the regulator
while burning..... is it time for a new regulator....
is there a cheaper fix.... can I completely bypass
that regulator(or is that living TOO dangerously)? Any
suggestions?
Thanks,
Aaron
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End of HOMEBREW Digest #4495, 03/09/04
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