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HOMEBREW Digest #5309
HOMEBREW Digest #5309 Tue 18 March 2008
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
Stainless Drums ("A.J deLange")
Advanced Homebrewing Course ("Lemcke Keith")
NHC NW Region Shipping to Seattle Ends Friday! ("Janis Gross")
Olive Oil ("A.J deLange")
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Date: Tue, 18 Mar 2008 08:14:04 -0400
From: "A.J deLange" <ajdel at cox.net>
Subject: Stainless Drums
Harlan,
These are not good times for buying stainless anything. Ask your pro
brewer friends what they are paying for kegs these days (a couple of
years ago they were about $90 and are now almost twice that). New 55 gal
drums range in price from aroung $600 to over $1K depending on type of
lid, closure mechanism, bungs etc. See McMaster-Carr's web site. That's
attrocious for sure but I would be very reluctant to brew in a used
stainless drum unless I knew its provenance because when used in the
chemical industry you can be pretty sure that whatever was in there was
pretty nasty stuff. You might try Mike O'Brian at Pico (that's where I
got mine). He may have something used stashed in some warehouse somewhere.
Cheers, A.J.
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Date: Tue, 18 Mar 2008 09:25:24 -0400
From: "Lemcke Keith" <klemcke at siebelinstitute.com>
Subject: Advanced Homebrewing Course
I just wanted to let homebrewers know that our July 21 - 25, 2008
Advanced Homebrewing Course in Durango, Colorado has only about a dozen
seats left, so if you want to get in on this great course you will need
to register soon. For full information on the course, registration and
area accommodations, download our complete catalog at
http://www.siebelinstitute.com/catalogs/pdfs/2008_wba_catalog.pdf
<http://www.siebelinstitute.com/catalogs/pdfs/2008_wba_catalog.pdf> .
See in Durango!
Keith Lemcke
Vice-President
Siebel Institute of Technology
World Brewing Academy
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Date: Tue, 18 Mar 2008 08:53:44 -0600
From: "Janis Gross" <janis at brewersassociation.org>
Subject: NHC NW Region Shipping to Seattle Ends Friday!
Hello homebrewers in ID, MT, OR, WA, and WY,
Brewers in these states can save $ by shipping
their National Homebrew Competition (NHC) entries
to Seattle this week instead of shipping to
Anchorage in two more weeks. Entries shipped to
Seattle will be palletized and shipped on a barge
to Anchorage at no additional cost to the entrant.
The early shipping deadline for the Northwest Region
ONLY ends this Friday. All National Homebrew
Competition entries must be packaged for shipping
even if they are dropped off at the Pyramid Brewery
in Seattle.
No packages will be accepted at this site after
5 p.m. Pacific time on Friday March 21, 2008.
Take advantage of the cost savings by shipping to
Seattle this week!
For shipping details, see
http://www.beertown.org/events/nhc/entry.html
If you are unable to take advantage of this option
for submitting your entries, you can still send your
entries to the Anchorage shipping location between
March 31 and April 11, 2008.
Good luck in the competition!
Cheers,
Janis Gross
NHC Director
AHA Project Coordinator
janis at brewersassociation.org
303-447-0816 x134
888-822-6273 (toll free)
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Date: Tue, 18 Mar 2008 19:13:32 -0400
From: "A.J deLange" <ajdel at cox.net>
Subject: Olive Oil
For those of you interested in the olive oil thread: New Belgium has
brewed commercial beers using olive oil in the yeast slurry with no
aeration/oxygenation of the slurry or wort. The following is the
abstract of a paper which appears in the current MBA Technical Quarterly.
Olive Oil Addition to Yeast as an Alternative to Wort Aeration
Grady Hull, New Belgium Brewing Company, Fort Collins, CO.
Abstract: To extend the flavor stability of their beers, many breweries
are researching ways of reducing oxygen ingress throughout the brewing
process. However, the practice of aerating the wort prior to
fermentation is almost universal in the brewing industry, because oxygen
is necessary for yeast health and growth. Recent studies have shown that
alternative methods to traditional wort aeration, such as aeration of
the yeast prior to pitching or the addition of the unsaturated fatty
acid linoleic acid, can yield fermentation characteristics similar to
wort aeration. It has also been shown that using these alternative
methods instead of aerating the wort can reduce oxidation potential.
This paper reports the findings of a series of full-scale production
tests that were conducted in an operating brewery to evaluate the
effects of an alternative yeast treatment. By mixing olive oil into the
yeast during storage, instead of aerating the wort, proper fermentations
were achieved with only minor increases in fermentation time. The beers
produced from these fermentations were comparable in flavor and foam
retention to beers produced by traditional wort aeration. The ester
profiles of the beers produced using olive oil addition were
significantly higher than the controls, and the flavor stability of
these beers was significantly improved.
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End of HOMEBREW Digest #5309, 03/18/08
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