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HOMEBREW Digest #4933
HOMEBREW Digest #4933 Fri 20 January 2006
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
You know it's been a while since you've brewed when... ("Bev D. Blackwood II")
AFC Entries ("Chad Stevens")
Aroma Hops and Bitterness (Fred Johnson)
Wyeast 1318 (Fred Johnson)
Increasing IBUs in the secondary (Russ.Hobaugh)
Re: converting a keg ("Mike Sharp")
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Date: Thu, 19 Jan 2006 21:30:15 -0600
From: "Bev D. Blackwood II" <bdb2 at bdb2.com>
Subject: You know it's been a while since you've brewed when...
You find a baby gecko swimming in your hot liquor tank after you've
filled it with water.
(True story... though not recent... haven't BREWED that recently...
<sigh>)
-BDB2
Bev D. Blackwood II
Brewsletter Editor
The Foam Rangers
http://www.foamrangers.com
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Date: Thu, 19 Jan 2006 22:19:12 -0800
From: "Chad Stevens" <zuvaruvi at cox.net>
Subject: AFC Entries
For those of you who have entries for America's Finest City Homebrew
Competition (and there are many of you, Thanks!), this Monday would be a
good day to ship your entries. They won't sit in a warehouse over the
weekend, and they'll have plenty of time to sit at AleSmith and let the
yeast settle before the competition.
If you haven't entered yet, you still have time, but don't delay too long or
you'll miss out. Register online at:
www.quaff.org
To answer a couple of emails...why enter AFC? AFC is the same group of
judges who handle First Round Nationals for the Southwest Region (a Master
and numerous National level judges, and just a good group of folks who give
good feedback).
Thanks and good luck!
Chad Stevens
QUAFF
San Diego
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Date: Fri, 20 Jan 2006 05:00:05 -0500
From: Fred Johnson <FLJohnson at portbridge.com>
Subject: Aroma Hops and Bitterness
For those who think that very late ("aroma") hop additions don't
contribute bitterness, consider that there are a number of commercial
microbreweries who make beers with a single hop addition right at the
end of a boil.
It requires some time to transfer the hot wort from the boil kettle
through the counter-flow chiller and into a fermentor. During that
time, the alpha acids are isomerizing.
Can someone tell me how long it takes a microbrewery to be transfer the
brew to a fermentor? And how long is that compared to what can be
achieved at home? That would sure help me in formulating recipes.
Does everyone who uses an immersion chiller also have very rapid
transfer to their fermentor? Or does it take a good 15-20 minutes?
These things matter!
Fred L Johnson
Apex, North Carolina, USA
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Date: Fri, 20 Jan 2006 06:57:47 -0500
From: Fred Johnson <FLJohnson at portbridge.com>
Subject: Wyeast 1318
Randy Ricchi says his experience with Wyeast 1318 (London III) is that
it flocculates early and leaves fermentables behind that are slowly
consumed and overcarbonate his bottles with time. I've had pretty much
the same experience as Randy. My limited experience with Wyeast 1318 is
as follows with the same original yeast, maintaining a culture from the
original in the fridge:
Original smack pack produced in October 2000. Picked it up as old stock
from a local homebrew store. Otherwise, I probably wouldn't have even
gotten around to trying it. (There isn't much talk on this digest about
it.)
All of these beers were produced from the flocculated yeast obtained
from a 2L aerobically propogated starter except as noted below.
Original smack pack
Porter, Oct 2001 63.8%
1st passage
ESB, Dec 2002 76.1%
Porter, Dec 2002 70.2% (Pitched yeast from secondary
fermentor from ESB, Dec 2002)
2nd passage
APA, Mar 2003 62.5%
APA, Oct 2003 68.4%
Sp. Bitter, Dec 2005 64.0%
My notes indicate that in addition to the yeast often stopping early,
the beers are VERY slow to clear. I suspect that is largely a function
of the higher gravity that is left behind when the bulk of the yeast
flocculate. The remaining yeast simply are slow to fall out, being
buoyed up more by the higher gravity. Not my favorite yeast behavior.
I didn't keep good notes on the carbonation levels achieved in the
bottles, especially after longer periods of time, probably because my
beers don't stay around more than about a month or two.
I, too, would love to hear others' experiences with this yeast.
Fred L Johnson
Apex, North Carolina, USA
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Date: Fri, 20 Jan 2006 10:28:35 -0500
From: Russ.Hobaugh at erm.com
Subject: Increasing IBUs in the secondary
I have an American Barlewine I just racked to the secondary, and when I
tasted it, it needed more bittering hops. According to Pro Mash calcs, I
should have 84.9 IBUs in this from Centennial, but the bitterness is not
as aggressive as I was looking for. The beer is still at 1.036 (started at
1.090), so it still has a lot of sweetness in it. Can I just boil 2 more
oz of hops in 2 quarts of water for an hour to make a "hop tea"? Should
some DME be added to help with isomerization, or will the hops do this
without the presence of sugars in the boil? TIA
Russ Hobaugh
Goob Dog Brewery
Birdsboro PA
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Date: Fri, 20 Jan 2006 09:48:12 -0800
From: "Mike Sharp" <rdcpro at hotmail.com>
Subject: Re: converting a keg
Re: converting a keg to a secondary fermenter
"I took a spare gas out fitting and removed the guts"
I take that back...I had second thoughts, and when I looked last night, I
noticed that the poppet was still in that fitting, which makes sense because
otherwise it wouldn't open the keg poppet. I do have a fitting with no
poppet, but I don't use it for the airlock. I'm not sure what I was
thinking when I said that... ;^)
In any case, the hose and figure 8 loop keeps the airlock pointing in the
right direction.
Regards
Mike Sharp
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End of HOMEBREW Digest #4933, 01/20/06
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