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HOMEBREW Digest #4776
HOMEBREW Digest #4776 Fri 20 May 2005
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
Sight glass material ("Doug Moyer")
die phenols die! (Jon Olsen)
Dresden Bombing Is To Be Regretted Enormously (buttafly818)
"Spirit of Free Beer" Homebrew Competition Results ("Mark E. Hogenmiller")
taking into account the rice hulls? (leavitdg)
Perfect sterilization solution (Kevin Marshall)
HELP: Missing MCAB VII Qualifiers ("David Houseman")
Septic Tank Peticle ("David Houseman")
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Date: Tue, 17 May 2005 09:40:24 -0400
From: "Doug Moyer" <shyzaboy at yahoo.com>
Subject: Sight glass material
Can anyone recommend a source for purchasing a couple of sight glass tubes?
I'd prefer something a bit tougher than glass, but transparent. I need a
5/8" OD to go with the valves that I have.
Brew on!
Doug Moyer
Troutville, VA
Star City Brewers Guild: http://www.starcitybrewers.org
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Date: Tue, 17 May 2005 10:15:57 -0500
From: Jon Olsen <burnunit at waste.org>
Subject: die phenols die!
Okay so I got my first round AHA critique sheets back only to see
"phenolic" on both of them, ruining my shot at a decent score. Phenols
don't belong in a porter, really, so now I'm looking for causes. I'm
going to re-do all my sanitation procedures and thoroughly re-clean all
my bottles. Normally when I get anxious about sanitation, I like to go
nuclear and roll out the iodophor. Any reasons I shouldn't this time?
Along the way, I'm trying to pinpoint when the phenolic character
became noticeable. I really don't remember it in early bottles of the
beer. But ones I've tasted since getting the critiques back have
definitely had a sour tang to them. God forbid, even band-aidy!
Is my palate weakening with age and I have to have someone point it out
before I notice it myself? Or is it more likely that an infection
happened in the bottles rather than in the fermenter? I expected some
other signs of infection however- gushers maybe, or something. Anyone
else have slow, incipient phenols creep in to ruin otherwise delicious
beers?
If I had to guess, I'd say the source of the infection was maybe
something got into the gyle I used to carbonate. Except I boiled it
before bottling, so I was thinking that wouldn't do it. Would it?
JonO
Minneapolis
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Date: Tue, 17 May 2005 23:26:19 UTC
From: buttafly818 at hotmail.com
Subject: Dresden Bombing Is To Be Regretted Enormously
Full Article:
http://service.spiegel.de/cache/international/0,1518,341239,00.html
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Date: Wed, 18 May 2005 20:16:43 -0400
From: "Mark E. Hogenmiller" <mehogenmiller at cox.net>
Subject: "Spirit of Free Beer" Homebrew Competition Results
Brewers United For Real Potables (BURP) completed the 13th Annual Nation's
Capital "Spirit of Free Beer" Homebrew Competition at the Old Dominion
Brewery at Ashburn, Virginia on May 14, 2004. Spirit of Free Beer, for the
seventh year in a row, served as one of the Qualifying Events for the
Masters
Championship for Amateur Brewing (MCAB).
The Best of show winners are:
1st Mel Thompson, Club: BURP 13C- Oatmeal Stout - Slick Panties
2nd Andy Anderson, Club: BURP 1D - Munich Helles - Naked in Englischer
Garden
3rd Dave and Becky Pyle, Club: BURP 17D - Straight (Unblended) Lambic -
Water to Lambic
The winner of the Bill Moe Memorial Extract Award for the highest placing
extract beer is: David Johnson 18C - Belgian Tripel
Complete results will be posted to BURP website shortly at
http://www.burp.org/events/sofb/ .
SOFB XIII Team
events at burp.org
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Date: Fri, 20 May 2005 09:49:15 -0400
From: leavitdg at plattsburgh.edu
Subject: taking into account the rice hulls?
Hey;
For those of you who use rice hulls when brewing a batch that is high in
wheat, or other sticky adjuncts, how do you take into account the rice hulls in
term of quarts per pound of water? I typically keep my ratio at about 1.33 qt
per pound, but just added a few big scoups of hulls in that there was a lot of
wheat added to this batch today, and found that it was REAL thick. I don't
think this is ac counted for in promash. Perhaps adding a 1/2 pound of malt or
so?
Happy Brewing!
Darrell
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Date: Fri, 20 May 2005 08:04:04 -0700 (PDT)
From: Kevin Marshall <kcmarshall at yahoo.com>
Subject: Perfect sterilization solution
This sounds very cool. Now all we need is a
super-oxygenator device to install under the sink - a
la reverse osmosis filters. ;)
"Oculus Innovative Sciences, a Petaluma,
California-based biomedical company, has developed a
formulation of 'ion-imbalanced, super-oxygenated'
water which is able to kill bacteria, viruses and
spores, but leave multicellular organisms unharmed."
...
"Microcyn works by surrounding and rupturing the cell
walls of single-celled organisms. It can't harm
multicellular organisms, as it can't surround the
cells and is pH-neutral."
http://www.worldchanging.com/archives/002750.html
and
"Microcyn has been approved as a disinfectant in the
U.S., Mexico and Europe, and for wound care in Canada,
Mexico and Europe."
http://www.forbes.com/forbes/2005/0228/062.html
Here's to better living through science!
Kevin
- ---------------
Kevin Marshall
St. Paul, MN
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Date: Fri, 20 May 2005 14:36:44 -0400
From: "David Houseman" <david.houseman at verizon.net>
Subject: HELP: Missing MCAB VII Qualifiers
I've attempted to send emails inviting the following MCAB VII qualifiers to
enter this competition. These folks have missing email addresses, or the
email addresses provided have bounced back as invalid. If your name is on
this list please contact me with your full contact information, especially
email address. If you see someone you know on this list, please tell
him/her to contact me. Hopefully we can reach all the MCAB qualifiers in
time for them prepare to enter.
Thanks,
David Houseman
MCAB VII Organizer
Marty Ammon
Don Bates
Toby Chambers
Eric Christensen
Tony Garcia
James P Grady
Gary Harstead
Jeff Hicks
Ted Malmstrom
Kerry Martin
Wesley McDaniel
Keith Sequine
Curt & Kathy Stock
Jeffery Swearengin
Ed Vandegrift
Robert Wietor
Jeff Williamson
Gerald Wyman
Rick Georgette
Ben McCafferty
Jeri Beltman & David Reifsnyder
Mike Riddle
Sean O'Connor
Kent Wheat
Chris Broun
Dirk Bridgedale
Andy Schoenwetter
Mitch Hastings
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Date: Fri, 20 May 2005 16:32:27 -0400
From: "David Houseman" <david.houseman at verizon.net>
Subject: Septic Tank Peticle
For those of you that have septic tanks and do lambic brewing a situation
and question to follow. So my septic tank has backed up a couple times in
my house because a hard peticle of some sort formed at the top of the inlet
baffle. This was a hard, crusty layer that, when poked through, allowed
water in the line to flow into the inlet side of the septic tank. At first
I thought this might be a salt layer from my water softener. But now I'm
thinking perhaps it's a peticle of some sort formed after dumping some
lambics that got overly sour into the toilet. Anyone experience anything
similar?
David Houseman
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End of HOMEBREW Digest #4776, 05/20/05
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