Copy Link
Add to Bookmark
Report
HOMEBREW Digest #5097
HOMEBREW Digest #5097 Tue 21 November 2006
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
THIS YEAR'S HOME BREW DIGEST BROUGHT TO YOU BY:
Northern Brewer, Ltd. Home Brew Supplies
Visit http://www.northernbrewer.com to show your appreciation!
Or call them at 1-800-681-2739
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
Contents:
Re: Hot side aeration (Denny Conn)
Re: Bacteria and Methanol (Dylan Tack)
RE: Sherry Pyment from F-pack ("Brian Lundeen")
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* The HBD Logo Store is now open! *
* http://www.hbd.org/store.html *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Suppport this service: http://hbd.org/donate.shtml *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Send articles for __publication_only__ to post@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
the digest as we cannot reach you. We will not correct your address
for the automation - that's your job.
HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.
LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.
The HBD is a copyrighted document. The compilation is copyright
HBD.ORG. Individual postings are copyright by their authors. ASK
before reproducing and you'll rarely have trouble. Digest content
cannot be reproduced by any means for sale or profit.
More information is available by sending the word "info" to
req@hbd.org or read the HBD FAQ at http://hbd.org.
JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
and Spencer Thomas
----------------------------------------------------------------------
Date: Tue, 21 Nov 2006 08:59:10 -0800
From: Denny Conn <denny at projectoneaudio.com>
Subject: Re: Hot side aeration
I haven't been following the whole conversation, so forgive me if this is
off base, but I do have some personal data concerning mashing in a
rectangular cooler and the risks of HSA. A few years back, Brian Lundeen
was such a vocal proponent of using metabite in the mash that I decided to
give it a try. Since I batch sparge in a rectangular cooler, it would seem
that I was a prime candidate for mash oxidation, if indeed it existed. In
addition, I have tasted beers that I believe suffered from mash oxidation,
so I was interested to see if there might be something I could do to avoid
the possibility in my beers. For a year, I experimented with adding 1 or
crushed campden tabs to my mash tun. However, I never detected any
improvement in my beer. FWIW, I also detected no abnormal oxidation in the
beers, either before I started using the campden or when I was using
it. This lead me to conclude that it was likely that despite my rough
treatment of the mash, I was not experiencing oxidation issues due to
it. I still definitely believe HSA exists and *can* be a problem, but I
also believe that it's harder to get it than you would suppose. It would
appear that batch sparging in a rectangular cooler is not a problem as far
as HSA is concerned. And one more data point...Don Lund brewed a batch of
mid gravity beer that he purposely tried to oxidize as much as
possible. He sent me 2 bottles, at about 5 months. Another BJCP judge and
I tried 1 bottle at that poinrand another about 2 months later. The beer
was no more oxidized that any mid gravity beer would be at 7 months of age.
--------------->Denny Conn
------------------------------
Date: Tue, 21 Nov 2006 11:28:27 -0600
From: Dylan Tack <dylan-tack at uiowa.edu>
Subject: Re: Bacteria and Methanol
Another HBD reader raised an issue regarding the link to the methane
metabolism pathway. The pathway was for S. Cerevisiae, and not other
less desirable organisms. I didn't mention this, but methane metabolism
appears substantially the same in all the organisms I checked with the
Kegg pathway database, including:
Methanococcus jannaschii (a methanotroph, i.e. methane-eating bacteria)
E. Coli (hopefully not in your beer!)
Lactobacillus plantarum (no pathway maps yet for L. brevis or pediococcus)
Zymomonas mobilis (another beer spoilage organism)
While this is not an exhaustive list of all organisms that might
possibly grow in beer, I'm still reasonably confident you won't get
methanol in your beer without formaldehyde (or methane).
-Dylan
------------------------------
Date: Tue, 21 Nov 2006 18:43:06 -0600
From: "Brian Lundeen" <blundeen at mts.net>
Subject: RE: Sherry Pyment from F-pack
>
> Date: Mon, 20 Nov 2006 18:27:13 -0500
> From: "Kevin Morgan" <kmorgan1 at localnet.com>
> Subject: Re: Sherry Pyment from F-pack
>
>
> I've made several of the wineexpert kits with the F-pack.
> The F-packs are added AFTER stabilizing. Don't count on the
> F-pack containing "anti-fermentation"
> agents, other than that I can't think of any reason not to
> use them in a Pyment
>
Tim Vandergrift of Winexpert wrote in a winemaking forum, "F-Packs not only
contain sorbate, and sulphite, they also have a measure of sodium benzoate,
plus they are acidified to lower the pH. They can't be easily fermented".
This does not mean they can't be fermented, but you need a strong, active
yeast population when you add them. People have reported successfully
fermenting out an f-pack added into a 23 liter kit at the height of
fermentation. If the goal is to keep the pyment dry, then that would be the
approach to take. For a sweet pyment, just add it after fermentation.
Cheers
Brian, in Winnipeg
------------------------------
End of HOMEBREW Digest #5097, 11/21/06
*************************************
-------
