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HOMEBREW Digest #5195
HOMEBREW Digest #5195 Wed 13 June 2007
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
British Pints vs American Pint vs Syracuse Pint (beerdan)
Re: Olive oil (Fred L Johnson)
beer measurement ("Peter A. Ensminger")
Re: British pint vs. American pint, Fluid Ozs (Mark.Hibberd)
more beer measures (Thomas Rohner)
ETB2007 reminder (Scott and =?iso-8859-1?Q?Ch=E9rie_Stihler?= )
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Date: Tue, 12 Jun 2007 07:16:25 -0400
From: beerdan at optonline.net
Subject: British Pints vs American Pint vs Syracuse Pint
I would like to add the Long Island Pint. The bars here use cheap shaker
glasses, used to mix drinks, as a pint glass. Unfortunately, you have to
point out to them that a shaker glass is about 14. 6 ounces and not a full 16
ounces.
Just another reason to drink homebrew...
Cheers, Dan
Date: Sat, 09 Jun 2007 13:41:50 +1000
From: Wes Smith <wessmith at ozemail.com.au>
Subject: British pint vs. American pint vs. Syracuse pint
Peter Ensminger makes a good explanation of the old English
"Imperial" system. Just one small point Peter - an Imperial pint is
20 Imperial ounces.
1 Imp gallon = 8 Imp pints = 160 Imp ounces = 4.546 ltrs
1 Imp ounce = 28.4125 ml
Its been so long I had to go and look it up!
Cheers,
Wes
"In Britain, a pint of beer (or cider or perry) is an "imperial pint",
which is 568.26125 mL (=19.2 fluid ounces). Apparently, the British
government declared that an "imperial gallon" of water weighs 10 lbs at
62 deg F and the "imperial pint" is 1/8 of an "imperial gallon"."
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Date: Tue, 12 Jun 2007 07:27:05 -0400
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Re: Olive oil
Steve provides a nice brief description of the nomenclature of the fats
we've been discussing and reported the following in a study by Taylor
et al. in which "lipids" (apparently predominantly triglyceries) were
added to wort before fermentation.
> This particular lipid extract included ~60% triacylglycerides and a
> very
> high 10% plant sterols. The beer resulting from the lipid enhanced
> wort had LOWER final FA content as well as lower esters and fusels.
It is without doubt that Taylor's adding oil to wort would initially
result in the emulsification of the oil within the wort, probably by
phospholipids from the grains and hops. This emulsion of triglycerides
(triacylglycerols) would become a "sink" for the few nonesterified
(free) fatty acids floating around in the wort and would effectively
sequester most of these nonesterified fatty acids in the interior of
the emulsified oil droplet. It is reasonable that the addition of oil
actually decreased the availability of nonesterified fatty acids to the
yeast, yielding the results reported by Taylor.
Another point regarding Taylor's study (which I have not read) is that
the fatty acids referred to within the yeast must certainly have been
overwhelmingly esterifed to sterols or glycerol. The presence of truly
free fatty acids in cells is fleeting, and may even be partly an
artifact of the preparation, because free fatty acids are actually
quite toxic to the cell. They are probably present only during the
moment they are being transferred from one esterified molecule to form
another. The presence of predominantly unsaturated fatty acids within
the yeast probably merely indicates that the enzymes performing the
esterifications favor the use unsaturated fatty acids over saturated
fatty acids, not that they preferentially extracted unsaturated fatty
acids from the oil.
I'm not a microbiologist, so I don't know much about yeast lipid
metabolism, but I studied mammalian lipid metabolism for many years in
a previous life, and triglycerides are not something that cells can
deal with directly to a large degree. They must hydrolyze the fatty
acid from the glycerol and reesterify them to other molecules.
I reiterate: if one wishes to provide fatty acids to yeast, one
shouldn't do it with oil. One should use a dilute solution of the salts
of the free fatty acids (soap).
Fred L Johnson
Apex, North Carolina, USA
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Date: Wed, 13 Jun 2007 00:15:31 -0400
From: "Peter A. Ensminger" <ensmingr at twcny.rr.com>
Subject: beer measurement
Another hbd'er asked me (privately) about the "barrel". A US barrel of
beer is 31.00 US gallons (=117.3 liters); a "keg" is half of a barrel
(=15.50 US gallons).
My favorite local, www.bluetusk.com, has a firkin or two of cask
conditioned real ale every Friday-Saturday. A firkin is 9 imperial
gallons (=40.91 liters), or 1/4 of an imperial barrel.
So! Would you rather have a barrel of beer (31 US Gallons) or a barrel
of oil (42.00 US gallons)?
Cheers!
Peter A. Ensminger
Syracuse, NY
Apparent Rennerian: [394, 79.9]
------------------------------
Date: Wed, 13 Jun 2007 14:16:10 +1000
From: <Mark.Hibberd at csiro.au>
Subject: Re: British pint vs. American pint, Fluid Ozs
Following up on the pint discussion, I've always wondered why the
British Fluid
Ounce (28.41 ml) is just slightly smaller than the US Fluid Ounce (29.57
ml)?
Wes Smith (HBD 5194) noted that an "Imperial gallon" is the volume of
water
that weighs 10 lbs at 62 deg F. An Imperial Fluid Ounce is 1/160th of
this.
The volume of a US gallon is defined quite differently. It is 231 cubic
inches,
which was the definition adopted during the reign of Queen Anne in 1706
and
retained by the USA. [See "Gallon" at wikipedia for the history of
changes in
the size of a gallon back to the 1200's.] A US Fluid Ounce is 1/128th of
this.
Just to show that even metric isn't standard, in Australia
1 metric tablespoon = 20 ml = 4 metric teaspoons (5 ml)
Every where else, 1 metric tablespoon = 15 ml = 3 teaspoons
Talking of units, I put together the following useful table of English,
American, and Metric units some time ago. It may be of use to others.
VOLUME MEASURES (IMPERIAL)
1 Imperial (British/Australian) gallon = 8 Imperial pints = 4.546 litres
1 Imperial pint = 20 Imperial fluid ounces = 568 ml
1 Imperial fluid ounce = 28.41 ml
1 Imperial barrel = 36 Imperial gallons = 163.7 litres
1 Imperial barrel = 2 kilderkins = 4 firkins
VOLUME MEASURES (USA)
1 US gallon = 8 US pints = 3.785 litres
1 US pint = 16 US fluid ounces = 473 ml
1 US fluid ounce = 29.57 ml
1 US barrel (bbl) = 31 US gallons = 117.3 litres
VOLUME MEASURES (METRIC)
1 hectolitre = 100 litres
1 droplet = about 0.1 ml
WEIGHT MEASURES
1 kg = 2.20 pounds
1 pound = 16 ounces = 454 grams
1 ounce = 28.35 grams
Mark Hibberd
Melbourne, Australia
------------------------------
Date: Wed, 13 Jun 2007 06:21:50 +0200
From: Thomas Rohner <t.rohner at bluewin.ch>
Subject: more beer measures
Hi Peter
i live in Switzerland, close to Bavaria and Austria.
A Mass (we don't use the sharp "S" that looks like a B that is open at
the bottom) is one litre now, but that wasn't always so.
When i was at the monastery in Andechs, i bought a book about cooking
with beer. In this book, they also told stories of the old times. One
goes like this: They had a abbot there, he drank 5 Mass daily. The place
was used to get pretty crowded on holydays and summer sundays. On one
occasion, the emperor or regent of bavaria came to Andechs, but all the
seats where already occupied by "common" folks. He started to complain,
but the abbot told him to put his bottom on the grass like everyone who
hasn't got a seat.
So the story goes, but then they added that a Mass at that time was more
than 2 litres. It looks like this abbot was quite a alcoholic. 10 litres
of beer makes roughly 20 pints. If you know the andechser Doppelbock, i
wouldn't have survived this, even with their lightest brew.
A Mass translated means a measure and measures have changed over times.
Before the metric measurements were introduced in Bavaria, a Mass was
something like 1069mL.
If you ordered a "bottle" here in Switzerland 20 years ago, you would
have gotten a 580mL bottle. In the meantime this volume sank to 560, 540
and now mostly 500mL. The breweries used this for "hidden" price hikes.
The 500mL crown capped bottles have by far the largest volume in the
market now. That's why we use them to bottle our beer as well.
Here is a link to the german wiki of beer measurements and serving
sizes. One cought my eye, it's from Saxony and it's called a
"Biersemmel". Freely translated it means "a roll in a tin can" (roll
like in small bread)
http://de.wikipedia.org/wiki/Bierma%C3%9Fe
Cheers Thomas
------------------------------
Date: Wed, 13 Jun 2007 07:23:09 -0800
From: Scott and =?iso-8859-1?Q?Ch=E9rie_Stihler?= <stihlerunits at mosquitobytes.com>
Subject: ETB2007 reminder
This is our final reminder.
Entries will start to be accepted for the 2007 E.T. Barnette Homebrew
Competition less than two weeks.
The grand prize for Best of Show is $500 for this BJCP/AHA sanctioned
competition!!!
Great prizes and custom medals will also be awarded to the 1st, 2nd and 3rd
place winners of each of the seven judged categories.
The seven categories that will be judged are: Amber European Lager (3A-B)
English Pale Ale (8A-C), American Ale (10A-C), Porter (12A-C), Stout (13A-F),
IPA (14A-C) and Fruit/Spice/Herb/Vegetable Beer (20 & 21A).
Entries will be accepted: June 25 - July 11, 2007
Entry fees: Submit three 12-16 oz brown or green crown capped bottles and a
check or money order for $5.00 per entry.
Judging: Judging will take place on Saturday, July 14th.
Location: Fox, Alaska (a small mining community ~10 miles north of Fairbanks)
More information as well as Entry and Bottle ID forms may be found at the
following URL: http://www.mosquitobytes.com/Den/Beer/Events/Events.html
Should you have any questions or are interesting in judging contact Scott
Stihler at (907) 474-2138 or stihlerunits at mosquitobytes.com.
Please forward this message to anybody you know that might be interested in
either entering this competition or helping out with the judging.
Cheers,
Scott Stihler
Fairbanks, Alaska
[2874, 324.9] Apparent Rennerian
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End of HOMEBREW Digest #5195, 06/13/07
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