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HOMEBREW Digest #5027
HOMEBREW Digest #5027 Thu 06 July 2006
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
ATTN Homebrew retailers & suppliers ("Lemcke, Keith")
Norway ("Chad Stevens")
what is this? (leavitdg)
hbu's vs ibu's ("Peter A. Ensminger")
Re: HBUs vs IBUs (Fred L Johnson)
Lovibond/SRM vs EBC (Fred L Johnson)
Servomyces yeast nutrient ("Lemcke, Keith")
Low Gravity Homebrew Competition ("Jacque Keller")
Foamy beer ("Ben Dooley")
monitoring mash temps (Matt Smith)
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Date: Fri, 30 Jun 2006 10:36:01 -0400
From: "Lemcke, Keith" <klemcke at siebelinstitute.com>
Subject: ATTN Homebrew retailers & suppliers
If you are a homebrewing retailer or supplier and you would like to send
items for inclusion in the "Welcome Kit" for our Siebel Institute
Advanced Homebrewing students, please let me know. We will have between
25 and 30 students in this years class in Durango, Colorado, and we want
to make sure that the students connect with those companies that offer
brewing supplies & services, especially if your products are new,
unique, or new AND unique! Items you could send include catalogs,
samples of products, magazines or promotional items with your logo
proudly shown (t-shirts, hats...). There is no charge to have your items
included in the welcoming package as we think it is a nice way to
welcome our students to Durango.
If you are interested in sending anything, drop me a line at
klemcke at siebelinstitute.com and I will give you the particulars. To see
details on the Advanced Homebrewing Program, look at our web site at
http://www.siebelinstitute.com/course_desc/homebrewing.html (the course
starts in about three weeks).
Thanks!
Keith Lemcke
Vice-President
Siebel Institute of Technology
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Date: Fri, 30 Jun 2006 08:57:36 -0700
From: "Chad Stevens" <zuvaruvi at cox.net>
Subject: Norway
Anyone homebrewing within commuting distance of Oslo?
Thanks,
Chad Stevens
QUAFF
San Diego
------------------------------
Date: Mon, 03 Jul 2006 07:40:08 -0400
From: leavitdg at plattsburgh.edu
Subject: what is this?
Ok, the traffic has been light, so indulge me.
What would you call this:
9.5 lb Vienna Malt
.25 lb Caramel 60L
.25 lb Aromatic
1 oz Fuggles at 120 min
1.25 oz Fuggles at 30
5th use of a Czech Pils yeast.
og was 1.050
It is bubbling wildly in the fridge.
What is it?
-Darrell
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Date: Mon, 03 Jul 2006 10:26:36 -0400
From: "Peter A. Ensminger" <ensmingr at twcny.rr.com>
Subject: hbu's vs ibu's
Hi HBD'ers (and Fred),
I agree with Fred that homebrewers should not quote IBUs unless they
have actually measured IBUs with an ASBC method.
I am amused by the occasionally heated debates about which hop
utilization formula to use. Some variables that are not accounted for in
the various formulas:
1) form of hops (pellets/plugs/leaf)
2) losses during fermentation (yeast absorption/uptake)
3) kettle geometry
4) batch size
5) agitation during/after wort boil
(probably many more!)
Cheers!
Peter A. Ensminger
Syracuse, NY
Apparent Rennerian: [394, 79.9]
------------------------------
Date: Mon, 3 Jul 2006 10:58:09 -0400
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Re: HBUs vs IBUs
Peter notes that there are several variables that are unaccounted for
in the various formulas used to estimate IBUs. Undoubtedly, the large
variability among the formulas existing in the literature are at least
partly due differences among the technique and systems used by the
authors of those formulas.
Because my system and techniques are undoubtedly different than those
of the authors of those formulas, it is probably not possible for me to
use any of the published formulas with a high degree of confidence in
their ability to predict IBUs in my beers. However, if a recipe author
states which formula he used in estimating IBUs, at least the reader
has the ability to adjust the hopping schedule based upon his own
empirical determination of utilization rates in his system. For
example, if the recipe author has not measured IBUs and doesn't have
the space to report his hopping schedule--what I recommended--but the
recipe author does report that Rager's formula was used for estimating
IBUs, then the reader can adjust the hopping schedule if he knows what
his actual utilization rates are. Of course, the reader must have
performed his own experiments and measured IBUs to determine
utilization rates.
Fred L Johnson
Apex, North Carolina, USA
------------------------------
Date: Tue, 4 Jul 2006 08:34:47 -0400
From: Fred L Johnson <FJohnson54 at nc.rr.com>
Subject: Lovibond/SRM vs EBC
I've read that conversion of SRM (degrees Lovibond) to EBC is
performed using the following two formulas. They give very different
results. Which is closer to correct?
SRM * 1.97 = EBC
(SRM * 2.65) - 1.2 = EBC
Fred L Johnson
Apex, North Carolina, USA
------------------------------
Date: Wed, 5 Jul 2006 12:48:31 -0400
From: "Lemcke, Keith" <klemcke at siebelinstitute.com>
Subject: Servomyces yeast nutrient
If anyone on HBD has tried Servomyces yeast nutrient and wants to share
their experiences, please drop me a line at klemcke at siebelinstitute.com.
I am interested in hearing how it works for varying beer styles &
recipes, especially in high-gravity brews.
Thanks very much!
Keith Lemcke
Lallemand Inc.
------------------------------
Date: Thu, 6 Jul 2006 11:07:53 -0500
From: "Jacque Keller" <keller.jacque at gmail.com>
Subject: Low Gravity Homebrew Competition
Session beer, the staple of the beer world, now has its own homebrew
competition.
The North Texas Home Brewers Association presents the 2006 Limbo Challenge, to
recognize the best of refreshing low-gravity homebrew. Entry categories are
limited to lower alcohol beers with starting gravities of about 1.050 or below.
Entries will be accepted from August 4 - 16, judging is August 19 - 20, and the
awards will be presented on August 26. The Limbo Challenge is an AHA
sanctioned and BJCP sanctioned competition.
See www.nthba.org/limbo/LimboWebPage.htm for more details
and for a complete list of Limbo styles.
Please pass this information on. I know many of you and your fellow brewers
have exactly these kinds of beer on hand right now for summer drinking - so
send them on in!
Cheers!
Jacque
------------------------------
Date: Thu, 6 Jul 2006 17:31:35 -0400
From: "Ben Dooley" <bendooley at gmail.com>
Subject: Foamy beer
Hello everyone,
I have a quick question about kegging. I've started kegging my beer
directly from the primary, and letting it condition in the cask at
about 70 degrees for a week before drinking (pale ale). When I tapped
my first keg, I got a glass full of foam.
My question is how do I avoid this? Is it enough to simply cold
condition for a few days and let the co2 dissolve into solution? Any
tips?
Also, on an unrelated note, if anyone has had any experience with the
Automatic Mill, I'm curious to know what they thought. I'm torn
between Automatic and the Crankandstein three roller.
Thanks for your time.
Best,
Ben Dooley
------------------------------
Date: Thu, 6 Jul 2006 14:57:11 -0700 (PDT)
From: Matt Smith <mattearlsmith at yahoo.com>
Subject: monitoring mash temps
Long time lurker, first time poster. This is the
first time I've had a question that a search of the
archives failed to answer. How uniform should the
mash temp be? Is there an ideal location to take the
mash temp? So, a little backstory:
Last week, I mashed my first all grain batch. It
wasn't nearly as much work as I'd expected and the
problems I encountered were few (although I'll build a
new mash tun before the next batch and replace my
dropped hydrometer).
I was puzzled by the difference in temperatures in
different parts in the mash tun. I followed the
mashing procedure prescribed by John Palmer in "How to
Brew" (found at howtobrew.com). I monitored the temp
with a bimetallic thermometer and a probe thermometer,
the kind that has a probe on a wire that displays the
temp on an LCD screen. Both agreed that the temp of
an ice bath was 32 F and of boiling water was 210 F.
Now, the places where the grain bed was thin, the temp
read 158 F, four degrees over my target. Deep in the
thickest part of the grain bed, the temp read 147 F
initially and rose to 150 F after 20 minutes. Also,
the temp in the grain bed was different from the temp
of the liquid above the grain. I stirred the mash, as
recommended, but the temperature differences remained.
So, is this normal, or should the temperature be
uniform in the mash? Am I just taking the temp in the
wrong places?
Thanks,
Matt
Brewing in Scottsdale AZ
mattearlsmith at yahoo.com
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End of HOMEBREW Digest #5027, 07/06/06
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