Copy Link
Add to Bookmark
Report
HOMEBREW Digest #5615
HOMEBREW Digest #5615 Mon 12 October 2009
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
Sponsor The Home Brew Digest!
Visit http://www.hbd.org/sponsorhbd.shtml to learn 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 business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
Re: Flat Beer Update (Fred L Johnson)
Re: false bottom screen (stencil)
IPA Help ("D. Clark")
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* The HBD Logo Store is now open! *
* http://www.hbd.org/store.html *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3400
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.
As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. THank you
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: Mon, 12 Oct 2009 07:34:29 -0400
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Re: Flat Beer Update
Tom Puskar reported to us a month ago that his beer hadn't carbonated
after two weeks in the bottle, and many of us responded with tips on
how to help his beer along or recommended for him to add some fresh
yeast. Now Tom has reported that his beer has finally fully carbonated
after six weeks in the bottle. In my opinion, Tom's experience is an
example of why adding yeast to the beer at bottling time should be
considered rather than depending upon whatever yeast is still in
suspension.
Because of Tom's report several weeks ago and because of the recent
posts on this subject, I recently bottled an ESB and decided to not
add any extra yeast to the bottle and to avoid dredging up yeast from
cake in the bottom of the fermenter. I bottled this beer straight
from the primary fermentor (glass carboy), my standard practice. The
beer had undergone fermentation with Wyeast 1968 for 10 days. The
batch was fined with gelatin and immediate cooling to 32 degrees F in
the primary fermenter and bottled four days later, for a total of 14
days in the fermenter.
At bottling, I placed the end of my racking cane only a little above
the yeast cake to make sure that I was not filling from the top of the
beer where yeast were undoubtedly very sparse. Each bottle was primed
with a sucrose solution, capped, and inverted a few times. The bottles
have been held at 75-78 degrees F for three week,s and there is only
barely detectable carbonation at this time.
Even if this beer finally carbonates in six weeks as was Tom's
experience, I (and probably Tom) would have preferred to be able to
drink our beer considerably sooner by adding yeast to the beer at the
time of bottling.
I hasten to also state that adding yeast at bottling is not necessary
if the beer is still visibly a little hazy with yeast, but my beer is
very obvious that I can bottle condition a beer very quickly if I
bottle it before the beer fully clears in the fermenter, but there are
many cases (like the current one) in which the bottle really needs
more yeast.
Fred L Johnson
Apex, North Carolina, USA
------------------------------
Date: Mon, 12 Oct 2009 11:01:20 -0400
From: stencil <etcs.ret at verizon.net>
Subject: Re: false bottom screen
On Sun, 11 Oct 2009 23:25:51 -0400,
in Homebrew Digest #5614 (October 11, 2009)
Ralph Link wrote:
>------------------------------
>
>[ ... ] Can anyone suggest a source of perforated stainless steel
>that I can use for the false bottom.
>Thanks in advance.
>Ralph
>
Google [ on line metal ] and the most popular sites are:
www.onlinemetals.com
www.speedymetals.com
www.metalsdepot.com
plus many more.
gds, stencil
------------------------------
Date: Mon, 12 Oct 2009 18:55:25 -0400
From: "D. Clark" <clark at capital.net>
Subject: IPA Help
Hi List,
It has been a long long time since I have posted anything here, but I
still read every day when there is something to read, and I enjoy the
comments and occasional banter.
I have been brewing for quite a few years now, and most of what I
brew are wheats and an occasional pale ale. I'm not what I consider
a hophead, although I very much enjoy the hop flavor but not a lot of
bitterness if that makes any sense. Lately I have had a couple of
IPA's (Harpoon and Arrogant Bastard) and I found that I really like
them a lot and now I need to brew one to see how it comes out. Here
is a listing of the grains and hops that I currently have stored away:
35 lbs wheat malt
35 lbs Pilsen Malt
100lbs Maris Otter
9 lbs Crystal (42-52 ASBC)
5 lbs Vienna
10 lbs Munich
2 oz Super Styrian 7.0
2 oz Cascade 6.3
3.5 oz Willamette 4.6
1 oz Columbus 12.2
1 oz Nugget 13.2
1 oz Cluster 7.7
1 oz Saaz 3.3
1/2 oz Amarillo 8.3
12 -16 oz homegrown Willamette
8 oz homegrown Cascade
2-3 lbs homegrown Nugget
I need a recipe for a decent IPA hopefully using what I have on hand,
but I'm not far away from my local HB shop and they have a pretty
good store of hops and grains. Anybody willing to share a favorite
recipe? Thanks gang
Dave Clark
Eagle Bridge, New York
------------------------------
End of HOMEBREW Digest #5615, 10/12/09
*************************************
-------
