Copy Link
Add to Bookmark
Report
HOMEBREW Digest #5347
HOMEBREW Digest #5347 Tue 17 June 2008
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
THIS YEAR'S HOME BREW DIGEST BROUGHT TO YOU BY:
Your Business Name Here
Visit http://hbd.org "Sponsor the HBD" to find out how!
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309
or by paypal to address serverfund@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a bsuiness expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
re: Body and Viscosity (Ben Hanson)
Re: mounthfeel and viscosity (Kai Troester)
Re: Sanitizers (Rick) Theiner" <rickdude@tds.net>
Re: Sanitizers (Thomas Wilberding)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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, 17 Jun 2008 08:14:23 -0400
From: Ben Hanson <ben at transprintusa.com>
Subject: re: Body and Viscosity
Interesting. I would add that "perceived" body and mouthfeel does not
correspond well to gravity alone. A fine example is a relatively light
Kolsch style beer brewed with WLP029, which I perceive have a rich
mouthfeel, versus a similar ale, finishing at the same gravity fermented
with US-05, which I perceive as more watery. I think a physical gravity
reading is far outweighed by an experienced judge's perception of
whether the beer is "right" or not.
Ben
Ben Hanson
Beer and Computer Geek
------------------------------
Date: Tue, 17 Jun 2008 10:30:27 -0400
From: Kai Troester <kai at braukaiser.com>
Subject: Re: mounthfeel and viscosity
> If one could predict the viscosity of a beer, one could formulate/
> adjust the recipe to achieve the desired viscosity (body). Predictive
> formulas come from experimentally determining the relationship
> between variables. If we change variable X, then we can predict what
> variable Y will be. And one can't do that unless he measures these.
> Why does one hop give more bitterness than another? We only know
> because we started measuring things.
The problem with predicting the viscosity is the same as predicting
the limit of attenuation (fermentability) of a wort. It heavily depends
on mashing parameters and the malt that is used. The problem is much
more complex than predicting IBU or color. The only thing practical
that we could come up with is how viscosity can be affected and rely
on a trial and error scheme to reach a targeted viscosity.
The data on how to change the viscosity is out there. Big brewers have to
worry about it as it affects the performance of their beer filtration system.
Kai (Massachusetts)
------------------------------
Date: Tue, 17 Jun 2008 9:44:48 -0500
From: "Eric (Rick) Theiner" <rickdude at tds.net>
Subject: Re: Sanitizers
At the risk of being accused of commercialism, I'll toss in some answers.
First let me explain that One Step dissociates into sodium carbonate
and hydrogen peroxide (the same stuff that is historically known as a
disinfectant.) In the process of destroying microorganisms, peroxide itself
degrades (just how oxidizers work as sanitizers; it's the same for bleach).
This is why you shouldn't try to sanitize a dirty container-- not only will the
Organisms "hide" in the soil, but the soil will degrade the sanitizer, too.
>1. How long in advance can a stock solution be made and how should it be
>stored? I make up about 3 gallons and consume/discard it for a 5 gallon
>batch at prep time and again and bottling time. This stuff ain't cheap!
>Can I ,make up more and let it set for a few weeks which is my brewing
>schedule.
If you seal the container and keep it in a cool, dark place then you will
maintain activity for a while. How long depends on how much you have
abused the solution in terms of letting it contact organic material (but this
does not include heavy agitation-- I have examined how well a One Step
solution maintains activity when processing bottles with a Jet-Pump bottle
sprayer and there is almost no degradation at all after 4 cases).
>2. I have one of those pump type bottle sanitizers which squirts solution
>into a bottle and lets it drain down. I usually give a bottle about 5
>squirts. Is that enough?
I do three. Personal preference, I guess.
>3. Does the solution wear itself out? I use about 2 quarts in the
>reservoir of the gizmo I described above to cycle through about a case of
>bottles (12 oz). is the solution still capable of sanitizing at the end of
>a case? I usually change it for each case.
See the comments to previous answers above. In my personal use, I simply
use the same reservoir. Sometimes, though, I will hit a bottle that was not
cleaned or not as clean as I thought it was. As soon as I see some soil in the
bowl, I dump it and refill it.
Hope this helps!
Rick Theiner
LOGIC, Inc.
(Makers of One Step and Straight-A, and other stuff)
------------------------------
Date: Tue, 17 Jun 2008 12:36:21 -0400
From: Thomas Wilberding <tom at wilberding.com>
Subject: Re: Sanitizers
Have a listen to the following:
http://www.thebrewingnetwork.com/archive/search.php?story=Talley&dosearch=yes
http://media.libsyn.com/media/basicbrewing/bbr03-29-07.mp3
StarStan can be stored diluted for quite a while as long as the pH
remains under 3.0
and it does not get dirty (it will turn cloudy if the soil level gets
too high).
Iodophor should not be stored diluted. It loses its sanitizing power
when stored this
way and should be made up fresh for each session.
Tom Wilberding
Midland, MI
------------------------------
End of HOMEBREW Digest #5347, 06/17/08
*************************************
-------
