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HOMEBREW Digest #4886
HOMEBREW Digest #4886 Fri 11 November 2005
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
Re: Fermentation and Greenhouse Gases ("Mike Sharp")
RE: Fermentation and Greenhouse Gases ("Mike Sharp")
RE: greenhouse ("Haborak, Kevin")
Subject: re: plate chillers (Thom Cannell)
Metabolites ("William Frazier")
metabolites, homemade centrifuge? (ALAN K MEEKER)
re: It's been awhile, I need Help (RI_homebrewer)
Frappr map - now nearly 200 HBDers (bob.devine)
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Date: Thu, 10 Nov 2005 22:10:48 -0800
From: "Mike Sharp" <rdcpro at hotmail.com>
Subject: Re: Fermentation and Greenhouse Gases
Bob Tower wonders about Fermentation and Greenhouse Gases...
Well, I don't have any hard facts (which shouldn't prevent me from voicing
an opinion ;^) but fermentation probably doesn't release any more CO2 than
was originally removed from the atmosphere by the growing grain, and
probably a lot less, assuming the spent grains aren't burned. So, brewing
beer is good for the environment!
CO2 used in kegging is another matter though. But IMO, negligible. How many
kegs do you get from a 20 pound cylinder? Quite a few. By comparison,
according to the EPA, the average passenger car emits 1.15 pounds of CO2 per
mile. So the real question is how many kegs per mile!
Regards,
Mike Sharp
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Date: Thu, 10 Nov 2005 22:16:20 -0800
From: "Mike Sharp" <rdcpro at hotmail.com>
Subject: RE: Fermentation and Greenhouse Gases
I meant to post the reference for that EPA stat:
http://www.epa.gov/otaq/consumer/f00013.htm
Regards,
Mike Sharp
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Date: Fri, 11 Nov 2005 07:30:57 -0500
From: "Haborak, Kevin" <kevin_haborak at golder.com>
Subject: RE: greenhouse
Only about 5% of greenhouse gases are related to human activity, and
about 80% of that 5% (or about 4% of the total) is related to burning of
fossil fuels. I seriously doubt kegging has much of an effect on
anything. Methane is a greenhouse gas as well, so you better stop
farting while your at it. ;)
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Date: Fri, 11 Nov 2005 08:55:47 -0500
From: Thom Cannell <Thom at CannellAndAssociates.com>
Subject: Subject: re: plate chillers
> Subject: re: plate chillers
Oh, I have to disagree:
In my experience or when I've discussed them with
professional brewers, you need to backflush them with water and CIP with a
noncaustic cleaner (i.e. PBW).
I've actually taken apart such plate cleaners to help a local brewer. It is
a VERY nasty business. And he does it to clean accumulated crud - after a
very rigorous CIP regime. It is, however, yearly, not "batchly." It also
depends highly on how much material - hot break and hops - gets sent through
the chiller. The better you can pre-filter, the less likely - yada yada.
Thom Cannell
Cannell & Associates
T_Cannell near compuserve.com
CannellAndAssociates near comcast.net
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Date: Fri, 11 Nov 2005 09:24:26 -0600
From: "William Frazier" <billfrazier at worldnet.att.net>
Subject: Metabolites
A.J. deLange says "What I'd really like to do is pitch paste but I can't
find a cheap centrifuge that will handle gallons (nor would I have any place
to put it if I did)"
A.J., you already have the centrifuge....your washing machine. A winemaker
I know puts the murky, settled lees left over after the initial press in
2-liter soda bottles. These are lined up around the perimeter of his
washing machine basket. The washer is run through spin cycles. Grape
particles are effectively separated from clear juice by this method. I
believe this method can be used for separation of yeast paste in large
volumes. Go to www.chateauburbank.com. Talk to Tom Shudic about the
process.
Bill Frazier
Olathe, Kansas USA
------------------------------
Date: Fri, 11 Nov 2005 11:26:08 -0500
From: ALAN K MEEKER <ameeker at mail.jhmi.edu>
Subject: metabolites, homemade centrifuge?
AJ brings up a concern I have wondered about -
the impact of the addition of spent starter wort which
will have unwanted yeast metabolites in it, particularly
when the starter is grown at warm temperatures under
aerobic conditions. My solution to this has always been
to plan enough time between the starter being ready
and pitching (1-3 days) for the yeast to settle out, allowing
me to pour off the spent wort. For most ale yeasts this is
easily accomplished by chilling down the starter in the
refrigerator. Lager starters are more problematic since
they are larger in volume and chilling doesn't effectively
induce settling.
The fact that folks get away with adding starters on the
order of 10% of the final beer's volume without detrimental
effects on the beer's flavor makes me think that the
undesirable metabolites are either themselves
metabolized by the yeast during the fermentation, and/or
scrubbed out by the massive amounts of CO2 generated.
Regarding the possibility of pelleting large volumes of
yeast starter at home, it doesn't take much RCF to get
yeast out of solution, so I'd be willing to bet that you
could rig up some way to pellet the yeast in your
washing machine during the spin cycle. I've heard
rumors of an article published many years ago in the
Amateur Scientist column of Scientific American
that details the construction of a centrifuge from a
washing machine, never seen this though.
Might be worth a try.
-Alan Meeker
Lazy Eight Attobrewery, "Where the possibilities are limitless."
Baltimore, MD
------------------------------
Date: Fri, 11 Nov 2005 09:48:15 -0800 (PST)
From: RI_homebrewer <ri_homebrewer at yahoo.com>
Subject: re: It's been awhile, I need Help
Hi All,
In HBD #4885 Colby Fry asked for help with a recipe.
The flaked rice can not be simply steeped like specialty malts since
it contains unconverted starch. You could use rice syrup or rice
solids instead, or you could do a "mini mash" with some pale malt to
convert the starch from the flaked rice.
Rice does'nt contribute much flavor, mainly just fermentables.
Jeff McNally
Tiverton, RI
(652.2 miles, 90.0 deg) A.R.
South Shore Brew Club
------------------------------
Date: Fri, 11 Nov 2005 23:33:22 +0000
From: bob.devine at att.net
Subject: Frappr map - now nearly 200 HBDers
The global map of HBD homebrewers continues to grow.
It now has nearly 200 registrants.
Most are Americans but there are many from Europe,
one Canadian, one person from South Africa (likely the
winner in the "farthest from Jeff Renner" contest)
and a good group from Australia/New Zealand area.
http://www.frappr.com/hbd
Bob Devine
still in Riverton, UT (where is not legal to brew...)
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End of HOMEBREW Digest #4886, 11/11/05
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