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HOMEBREW Digest #5381
HOMEBREW Digest #5381 Mon 28 July 2008
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
Re: Hefeweizen Fermentation Temperature ("Greg 'groggy' Lehey")
Hef fementation temp (j.brischke)
Re: no mashout ! ("Dave Larsen")
Re: Lead in glass carboys? ("steve.alexander")
Glass Carboys in Pigeon Forge ("Arnold Neitzke")
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Date: Mon, 28 Jul 2008 18:05:32 +1000
From: "Greg 'groggy' Lehey" <grog at lemis.com>
Subject: Re: Hefeweizen Fermentation Temperature
On Friday, 25 July 2008 at 23:53:38 -0700, Robert Tower wrote:
> I've had quite a bit of success (several 1st places and even had one
> runner-up best of show) with my hefeweizens. The key factors are (in no
> specific order): yeast strain, pitching amount, aeration, and
> fermentation temp.
Interesting read, one that I've saved to re-read when summer comes.
I'm surprised, though, that you don't mention special mashing, in
particular the 43<degree> ferulic rest, which I've been told is
essential for the production of the precursors to the clove taste.
Greg
- --
Finger grog at Freebsd.org for PGP public key.
See complete headers for address and phone numbers.
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Date: Mon, 28 Jul 2008 15:00:18 +0000
From: j.brischke at comcast.net
Subject: Hef fementation temp
Re: Aleman's post,
>(Unfortunately it doesn't work
>in Fahrenheit ;)
It does work in fahrenheit. The combined number is 118 degrees F.
You have to convert the two numbers seperately. 10C=50F, 20C= 68F.
Any combination will then work. Pitch at 56F, ferment at 62F,etc.
Regards,
Jim Brischke
Lake Stevens,WA
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Date: Mon, 28 Jul 2008 09:03:20 -0700
From: "Dave Larsen" <hunahpu at gmail.com>
Subject: Re: no mashout !
> As of today, I have brewed 567 batches of beer. Except for the first 50
> or so, these have been all-grain, 5.2 gallons each. Today I forgot to
> mash-out for the first time ever! I was distracted (defragmenting my hard
> drive, but fragmenting my conscousness), and as I started the sparge I
> noticed that the temperature in the lauder tun was only 150F.
>
> I wonder what the consequences will be on the final product? The recipe
> is 9lb optic pale malt, 1.5 lb Light Crystal, .5 lb Flaked Barley.
>
> I suppose that the amylaze enzymes will continue working longer than
> usual, perhaps resulting in a drier beer?
>
It will likely not affect your beer whatsoever. I never do a mashout.
As far as amylase enzymes are concerned, most of their work is done
within the first 15 minutes of the mash. There are very little
starches to convert by the time you do a mashout. Most of what a
mashout does is give you a better efficiency because the sugars are
more fluid with warmer liquid. It makes things less gummy, and helps
prevent stuck sparges.
Dave
Tucson, AZ
http://hunahpu.blogspot.com/
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Date: Mon, 28 Jul 2008 15:57:07 -0400
From: "steve.alexander" <-s at roadrunner.com>
Subject: Re: Lead in glass carboys?
Josh Knarr wrote ...
> I wouldn't be too worried about lead in glass carboys. In order to get
> the lead out (ha ha!) you would have to somehow make the glass
> solvent. To take care of surface lead, or any possible lead coating, a
> good scrubbing of the carboy (I have a coathanger I bent to the handle
> of my brush) should take care of it.
>
Not so fast ! There were tests reported a number of years ago in Wine
Spectator magazine and the acid in wine will extract a considerable
amount of lead from a "lead glass" decanter. They suggest - and I agree
that you should never use lead glass for food or beverage.
Now typical "lead glass" has 15-35% lead oxide. I wouldn't guess that
cheap carboys come anywhere close to that level, but half a percent
would be disturbing. Also note that the major "scare" concerning lead
is wrt pottery - either unglazed, (clay often contains lead), or when using
a glaze with lead. So I doubt that carboys contain enough lead to be of
concern BUT that's merely a guess.
I also think you are way off base assuming that a scrubbing would have
any effect. You'd probably need to use John Palmer's technique for
removing lead from brass fittings. He suggested 2 parts vinegar and
1 part hydrogen peroxide for a five minute soak (hbd #3900). And
where is our resident metallurgist ?
It is worth testing a Mexican carboy - can anyone report on this ?
It *seems* unlikely to be a real problem - more of a HOB urban
legend, but who knows ?
-S
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Date: Mon, 28 Jul 2008 18:09:29 -0500
From: "Arnold Neitzke" <aneitzke at sbcglobal.net>
Subject: Glass Carboys in Pigeon Forge
I am trying this again, the first message never made it through, if it did,
sorry for the repeat.
While in Pigeon Forge last week, my wife and I were going through "Old Tyme
Pottery" store just looking at stuff. I ran across 5 gallon carboys from
Mexico in the center of the store. They were about $20 each. I did not
need any but that seamed like a good deal.
If your in the area and need one, you may want to check them out.
Arnold
Brighton Mi
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End of HOMEBREW Digest #5381, 07/28/08
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