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HOMEBREW Digest #5073
HOMEBREW Digest #5073 Fri 13 October 2006
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
Re: Specific Gravity of Sugar in Water ("Greg 'groggy' Lehey")
Re: Solvent Flavours ("Greg 'groggy' Lehey")
Dave Logdson (Wyeast) talks about "starters" ("Peter A. Ensminger")
Classic American Cereal Mash - Partial Mash possible? (NMStarBrewery)
Wychwood Circle Master/Scarecrow Organic Ale (NMStarBrewery)
CO2 pressure issue resolved (Mark Nesdoly)
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Date: Tue, 10 Oct 2006 09:04:24 +0930
From: "Greg 'groggy' Lehey" <grog at lemis.com>
Subject: Re: Specific Gravity of Sugar in Water
On Saturday, 7 October 2006 at 7:27:33 -0700, William Simmons wrote:
> I have read that one pound of sugar dissolved in one gallon on water will
> give a solution with specific gravity 1.045.
> Given that specific gravity is defined as the density of the solution being
> measured relative to the density of water, I can't for the life of me figure
> out how this calculation works.
>
> One gallon of water weighs 8.34 lbs. So one gallon of water with one pound
> of sugar dissolved would weigh 9.34 lbs.
>
> So 9.34/8.34 = 1.199!
>
> What am I doing wrong?
Well, apart from using antiquated measures? :-)
You're assuming that the volume doesn't change. Using your figures,
which I haven't verified, the first statement (SG 1.045) is saying
that the volume increases to 1.072 (US) gallons.
Greg
- --
Finger grog at lemis.com for PGP public key.
See complete headers for address and phone numbers.
------------------------------
Date: Tue, 10 Oct 2006 09:07:47 +0930
From: "Greg 'groggy' Lehey" <grog at lemis.com>
Subject: Re: Solvent Flavours
On Saturday, 7 October 2006 at 11:49:35 +0200, Fredrik wrote:
> iso-propanol is at least in sweden used along with ethanol as
> anti-freeze in windshiled wash. Fresh, highly pitchedm spiritous,
> ethereal is right on IMO.
I used a lot of iso-propanol (or IPA, iso-propyl alcohol, as we called
it at the time) in a job early in my career. I always found it smelt
like the "secret ingredient" in good cognac, and I suspect there's a
good reason for that. But I wouldn't describe it as "ethereal".
Greg
- --
Finger grog at lemis.com for PGP public key.
See complete headers for address and phone numbers.
------------------------------
Date: Wed, 11 Oct 2006 01:21:58 -0400
From: "Peter A. Ensminger" <ensmingr at twcny.rr.com>
Subject: Dave Logdson (Wyeast) talks about "starters"
On the recent Craft Brew Radio Podcast, http://radio.craftbrewer.org/ ,
David Logsdon of Wyeast talks about making "starter cultures". A
low-tech explanation but worth a listen for all.
Cheers!
Peter A. Ensminger
Syracuse, NY
Apparent Rennerian: [394, 79.9]
------------------------------
Date: Thu, 12 Oct 2006 20:31:13 -0400
From: NMStarBrewery <nmstarbrewery at gmail.com>
Subject: Classic American Cereal Mash - Partial Mash possible?
Greetings!
Our club is going to attempt our first cereal mash roughly following the
guidelines in Mr. Renners posts back on September 15th, 2001. We also
want to make this a Partial Mash and that is where we have our
question. After we mash the polenta with some base malt at 153F for 20
minutes, and bring it to a boil for 45 to 60 minutes, can we lauter it
then and continue as with an extract batch or does the whole cereal mash
have to be mashed with more base malt ("main mash") at that point? My
assumption is that the starch conversion is complete in the cereal mash
but I could be wrong or overlooking other points such as pH issues,
tannin extraction, conversion, etc.
Any help or experience that someone can pass on will be appreciated!
William Menzl
Midland, Michigan [99.8, 344.8] Apparent Rennerian
National Midnight Star Brewery
Member of Dead End Brewers
http://www.hbd.org/deb
nmstarbrewery at gmail.com
------------------------------
Date: Thu, 12 Oct 2006 20:31:36 -0400
From: NMStarBrewery <nmstarbrewery at gmail.com>
Subject: Wychwood Circle Master/Scarecrow Organic Ale
A new member of our homebrew club would like to try and clone Wychwoods
Scarecrow Organic Ale (USA name but called Circle Master elsewhere). A
brief web search indicates the following:
Circle Master is an organic golden pale ale at 4.7% ABV.
Circle Master is brewed using a unique blend of Plumage Archer Barley
Malt, organically grown for us under the auspices of the Prince of Wales
Duchy Estate in Gloucestershire. Whole leaf target hops, naturally grown
in a single garden in Kent, are added to create a beer of exceptional
taste and character. The Circle Master conducts a melody of refreshing
citrus and delightful malt flavour, rounded off with a spicy bittersweet
finish.
If anyone can suggest (or even partially suggest) a recipe or share
their impression of this beer, it would be greatly appreciated!
William Menzl
Midland, Michigan [99.8, 344.8] Apparent Rennerian
National Midnight Star Brewery
Member of Dead End Brewers
http://www.hbd.org/deb
nmstarbrewery at gmail.com
------------------------------
Date: Thu, 12 Oct 2006 21:11:59 -0600
From: Mark Nesdoly <m-nesdoly at shaw.ca>
Subject: CO2 pressure issue resolved
Hi all,
Remember I asked about funny CO2 pressure readings and if my gauge was
failing? Funny story. My gauge was fine. The gas place sold me an empty
tank.
When I got the tank I thought it was full because its weight felt about
right. This was my first time dealing with this particular retailer too.
When I hooked it up, the pressure read about 650 psi. Every other tank I've
ever had always read about 900 - 950 psi until they were almost empty.
Anyway, I thought it was odd, but didn't really think too hard about it
because the tank was so heavy.
That tank lasted about 5 weeks. Normally a tank lasts me 9-12 months. When
it was totally empty, it still felt heavy. Obviously a different tank
construction/material than what I'm used to.
So I took it back today for a full one, and explained what happened. As
soon as I said it read low when I hooked it up, the guy kind of got the
"deer in the headlights" look, and nervously said that 650-700 psi was right
for CO2. Without any pestering on my part, he gave me a new cylinder, free
of charge. I offered to pay for it, but he refused. I came home and hooked
it up and bingo....900 psi. ;-)
Thought you'd like to hear about the real cause of the problem. Obviously
my gauge is okay. Thanks for the help/tips when I asked.
- -- Mark
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End of HOMEBREW Digest #5073, 10/13/06
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