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HOMEBREW Digest #5186
HOMEBREW Digest #5186 Sun 13 May 2007
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
re: keg priming vs. oxidation (Brian Miller)
Beer Haiku - why not? (Kevin Elsken)
RE: Beer Haiku - why not? ("Pat Babcock")
Beers in Adirondack area (Darryl Hickey)
Home Brew Digest, Inc. - a 501(c)3 Educational Charity ("Patrick Babcock")
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Date: Tue, 8 May 2007 20:48:25 -0700
From: Brian Miller <bj_mill at pacbell.net>
Subject: re: keg priming vs. oxidation
First of all thanks for the thought provoking responses. A few
questions were raised
about my procedures. The bottle conditioning is one Cooper's drop
per 12 oz. bottle,
head space about 3/4"-1". I leave the caps loosely on the bottles
for about 15' before
crimping, then hold at around 60F for 2-3 weeks to carbonate, and
store at around 40F
for 2 months. One problem I realize is that once I bottled the
12'er, the remaining beer
did not fill the corny, this one's easy to fix and I'll do so next time.
Brian Lundeen's suggestion of metabisulfite additions is good and I
should have tried
that already since I do treat my mash water with potassium
metabisulfite. I just bottled
an alt using my standard procedure, but added 1/4 tsp. metabisulfite
10 minutes prior
to siphon. I'll report the results.
Jeff Renner's suggestion of racking to keg before fermentation
concludes is also
worth trying in some instances. However, I like my lagers to not
have chill haze
and fine with polyclar plus silica gel once I lower the temps to ~32F
and the haze forms.
The other problem with that method is bottling still-fermenting beer
is a crap shoot I'm
not sure I'm willing to risk.
Steve Alexander echoes my experiences and suggests leaking kegs and/
or excessive
head space in the corny as a potential oxidation contributor. I'll
brew my next batch a
bit larger to compensate for the 12 bottles and take yet another data
point. I suppose
all kegs leak to some degree, but I can't do much about it except
drink faster or invite
more friends over. Anybody in the vicinity of Tracy, CA drop me a line!
I've got a CAP that is ready to be kegged and will prime this keg
(without adding metabi)
along with bottling the 12 and report back in 2 months :) This
should be a good test, my
experience with CAPs is that they really lose their edge once oxidized.
Brian
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Date: Wed, 09 May 2007 17:47:58 -0400
From: Kevin Elsken <littleboybrew at verizon.net>
Subject: Beer Haiku - why not?
Little yeast at play,
Attacking the saccharides.
Keep up the good work.
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Date: Thu, 10 May 2007 08:38:27 -0400 (EDT)
From: "Pat Babcock" <pbabcock at hbd.org>
Subject: RE: Beer Haiku - why not?
Greetings, Beerlings! Take me to your lager...
On Wed, 09 May 2007 17:47:58 -0400 Kevin Elsken <littleboybrew at verizon.net>
wrote of Beer Haiku - why not?
> Little yeast at play,
> Attacking the saccharides.
> Keep up the good work.
Which inspired me to this:
Platoons of ale yeast
Secure wort from infections,
Fighting the good fight.
Now, could some Shakespearian brewer please pull together a sonnet to beer in
iambic pentameter for us?
See ya!
Pat Babcock
Chief of Janitorial Services
HBD.ORG
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Date: Fri, 11 May 2007 08:44:10 -0700 (PDT)
From: Darryl Hickey <djhbrew98 at yahoo.com>
Subject: Beers in Adirondack area
May 26 through June 8 I will be traveling to
Burlington, VT; Adirondack area and Ogdensburg, NY. I
am looking for information on brewpubs, breweries,
beer events, homebrew club events and good beer
stores. Any information would be appreciated.
Darryl Hickey
Miami Area Soceity of Hombrewers President.
Hickey Family Brewing & Meadery.
Brewing at ten feet above sea level with bar stool correction.
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Date: Sun, 13 May 2007 22:51:54 -0400 (EDT)
From: "Patrick Babcock" <pbabcock at hbd.org>
Subject: Home Brew Digest, Inc. - a 501(c)3 Educational Charity
Greetings, Beerlings! Take me to your tax accountant...
Instead of Home Brew Digest, we are now Home Brew Digest, Incorporated -
a 501(c)3 corporation. We are an educational charity, dedicated to the
dissemination of information pertaining to the home production of fermented
foodstuffs, including beer, wine, cheese, sauerkraut, etc.
If you were waiting to make a donation to the HBD because you couldn't
deduct it from your income taxes, you can now. It complicates the records I
must now maintain, and adds reporting I must now do to the IRS, but, in
light of our last fundraising success (T1 upgrade - ~$80 raised against a
$3600 need), something had to be done to improve our ability to raise
needed funds - particularly when considering the age of several of the HBD
servers.
Well, we'll see where our new tax-deductible status gets us! Once I have
the "official" EIN number, I will add a page to the HBD showing our
501(c)3 status and relevant information.
See ya!
Pat Babcock
Chief Janitor
Home Brew Digest, Inc.
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End of HOMEBREW Digest #5186, 05/13/07
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