Copy Link
Add to Bookmark
Report
HOMEBREW Digest #4639
HOMEBREW Digest #4639 Thu 28 October 2004
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
THIS YEAR'S HOME BREW DIGEST BROUGHT TO YOU BY:
Beer, Beer, and More Beer
Visit http://morebeer.com to show your appreciation!
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
Contents:
FOY-2004-Response-Rescuing Old Yeast ("Rob Moline")
DON'T USE UREA! ("Rob Moline")
FOY-2004-Response-Last One/Yeast Nutrient/Energizer ("Rob Moline")
Amber malt (Randy Ricchi)
Recycle bottles and labels ("Steve B")
Re: Bottles and Labels (Rudi Wehmschulte)
eBay ID Verify (aw-confirm)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* The HBD Logo Store is now open! *
* http://www.hbd.org/store.html *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Suppport this service: http://hbd.org/donate.shtml *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Send articles for __publication_only__ to post@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.
HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.
LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.
The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.
More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.
JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
and Spencer Thomas
----------------------------------------------------------------------
Date: Wed, 27 Oct 2004 23:09:21 -0500
From: "Rob Moline" <jethrogump at mchsi.com>
Subject: FOY-2004-Response-Rescuing Old Yeast
FOY-2004-Response-Rescuing Old Yeast
G'day Drs,
About while ago I was bottling a batch of hefeweizen and wanted to
reserve some yeast from it. My method was to rinse about 100mL thick
yeast slurry in cooled boiled water once or twice, removing as much trub
as possible, before leaving it under a 300mL layer of cooled boiled
water and storing in the fridge at 1C. The strain was White Labs Hefeweizen
(WLP300).
I didn't intend on leaving it so long, but today, about 7 months later,
I made up a 250mL batch of ~1.035 SG wort with some Wyeast nutrient
and pitched it onto the yeast (I poured off the water first). It's in a
small plastic bottle and I am squeezing air in and shaking it to introduce
as
much O2 as possible. It's now fermented out so something is alive.
If I wanted to use this yeast, which I probably don't, what would be
your suggestions as for how to build up a healthy crop of yeast for
pitching?
I'm not yet at the plating and culturing stage, and I realize that this
would be a good method, but what else can I do?
I realize this is probably not anything you'd recommend to the public,
but I'd like to know if in desperate times that there's something you can do
to save very old yeast.
Thanks,
Stuart Grant.
Stuart,
Under your circumstances you did the right thing. You can store yeast
under water for longer period of time. But it is critical, as Dave
pointed out, that you wash your yeast thoroughly and remove all residual
sugars and that you store the yeast as cold as possible without freezing
them.
Once you decide to reuse the yeast again you should build up a starter
culture, like you did, because you will find a higher concentration of
dead cells after extended storage. But with the remaining viable cells
you should be able build a good starter if you pamper your yeast with
oxygen and nutrients (FAN, minerals)
Regards
Forbes & Tobias
- ---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.783 / Virus Database: 529 - Release Date: 10/25/2004
------------------------------
Date: Wed, 27 Oct 2004 23:26:29 -0500
From: "Rob Moline" <jethrogump at mchsi.com>
Subject: DON'T USE UREA!
DON'T USE UREA!
Folks,
Don't use urea as a nutrient! Sometime ago I was discussing this with
Jim McClaren of Lallemands European offices, and he advised that this will
result in the creation of compounds which are known carcinogens.
Frankly, he stated, he couldn't understand how this practice was still
allowed in the US, as it is banned in most of the world. I believe this was
previously posted in HBD.
Cheers!
Gump
"The More I Know About Beer, The More I Realize I Need To Know More About
Beer!"
- ---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.783 / Virus Database: 529 - Release Date: 10/25/2004
------------------------------
Date: Wed, 27 Oct 2004 23:32:39 -0500
From: "Rob Moline" <jethrogump at mchsi.com>
Subject: FOY-2004-Response-Last One/Yeast Nutrient/Energizer
FOY-2004-Response-Last One/Yeast Nutrient/Energizer
More questions re yeast nutrient.
I know I'm always a day late and a dollar short, but I have another
yeast question that perhaps someone else can answer since FOY has ended.
I read on rec.crafts.brewing that "diammonia phosphate and urea" is a
yeast nutrient, and the post also mentioned a "yeast energizer",
speculating that it might just be vitamins. What is the difference
between a yeast "nutrient" and an "energizer"?
Thanks.
Bill Velek
Bill,
To be honest we have never come across the term "yeast energizer". It is
probably just another name for yeast nutrient. It is most likely to be
DAP or MAP because vitamins rarely have that "energizing" effect on
yeast.
Sorry for that short reply
Forbes & Tobias
- ---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.783 / Virus Database: 529 - Release Date: 10/25/2004
------------------------------
Date: Thu, 28 Oct 2004 08:34:07 -0400
From: Randy Ricchi <rricchi at houghton.k12.mi.us>
Subject: Amber malt
I have no experience with amber malt and would like to use some in a
brown porter.
I was thinking of using just pale ale malt and amber malt (maybe I'd
throw a half pound of crystal in, also).
The amber malt I have is around 46L, and to get the color I want the
grist would have to be at least one third amber malt.
Would such a grist give me an overly roasty character, or just a deep
dark maltiness with some toasted character (which is what I'm looking
for)?
------------------------------
Date: Thu, 28 Oct 2004 08:57:29 -0400
From: "Steve B" <habenero92 at hotmail.com>
Subject: Recycle bottles and labels
If you can find DeGroen's products they have the easiest to remove labels I
have every found. The glue is easy to remove with just a finger nail.
DeGroen's is out of Baltimore if that helps any. As for attaching labels I
have heard that milk will work quite well. Using regular paper, a quick dip
on the "sticky side" and then onto the bottle. I am too lazy and just use a
permanent marker on the cap.
S
------------------------------
Date: Thu, 28 Oct 2004 10:45:05 -0500
From: Rudi Wehmschulte <rjwehmschulte at chemdept.chem.ou.edu>
Subject: Re: Bottles and Labels
Tony:
Try to get some bottles of German beer such as Warsteiner, Bitburger or
some of the Bavarian wheat beers. In my experience, the labels can be
removed by simple soaking in water for a few hours. I usually soak my
bottles after rinsing out in a dilute bleach solution for two days. The
labels are then floating freely in the tub. i don't know why these
labels can be removed so easily, but I speculate that it has to do with
the German recycling system. Used bottles are taken back and reused up
to 50 times or so. This may have led to the use of a label adhesive
that is easy to remove.
Rudi
Rudi Wehmschulte
Norman, OK
------------------------------
Date: Fri, 29 Oct 2004 3:44:04 +0300
From: <aw-confirm at ebay.com>
Subject: eBay ID Verify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------------------------------
End of HOMEBREW Digest #4639, 10/28/04
*************************************
-------
