Copy Link
Add to Bookmark
Report
HOMEBREW Digest #5641
HOMEBREW Digest #5641 Sun 03 January 2010
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:
HSA ("A.J deLange")
Peanut Butter (Brian Dougan)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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: Sat, 2 Jan 2010 09:03:26 -0500
From: "A.J deLange" <ajdel at cox.net>
Subject: HSA
I too would like to thank Calvin for his transcription. I have a
short list of other episodes which I haven't had time to listen to.
I'll give it to you at the January meeting.
I took a slightly different message away from the show and that is
that the effects of exposing hot wort to oxygen are minimal compared
to the effects of exposing beer in the package to oxygen especially if
the beer is stored warm. I have always taken the position that if
exposure of the wort to oxygen were undesirable then the swan-neck
sinks at the output of the lauter tuns would disappear and perhaps
they have but I have personally seen such a sink at Pilsner Urquell.
I posted here many years ago that if wort oxidation were part of the
profile of PU, that I wanted it in my Pils too.
In my own brewing I am not particularly careful about protecting the
wort from air but I don't go out of my way to aerate it either. OTOH,
once the beer enters the fermenter it never touches air again until
it's in your glass. The fermenter is always at positive CO2 pressure
as are the kegs into which the beer is counterpressure filled. When
the keg is pressurized with CO2 the CO2 displaces steam so there is
very little, if any, residual air in the keg. The kegs are exposed to
room temperature for only as long as it takes to fill them and they
the goe into a cooler between 34 and 38 F for the rest of the beer's
life. This seems to work. I enjoy some beers for a year or more. Even
wheat beers are quite good (if not as good as they are for the first
couple of month's) for over a year treated this way. The beers are
also protected from light, of course, and I don't know whether this
has anything to do with it.
------------------------------
Date: Sun, 3 Jan 2010 20:45:35 -0600
From: Brian Dougan <dougan.brian at gmail.com>
Subject: Peanut Butter
Thinking of working up a peanut butter stout, anyone tried one of these
before?
-Brian
------------------------------
End of HOMEBREW Digest #5641, 01/03/10
*************************************
-------
