Brewing Master » Homebrew Beer » Homebrew Digest #3543 (January 30, 2001)
Homebrew Digest #3543 (January 30, 2001)
Question:
http://members.nbci.com/wacjr/the1.htme which is our Crescent City Homebrewers home page.Check the pictures- Bert and Ernie have a great 55 gallon temp controlled fermenter and their brewpot which is world class was free-Praise be Saint Arnold!
Response:
I just got a "Yeast Brink" from Sabco (www.kegs.com), but I haven’t used it yet. I think the URL you wanted to post was: http://members.nbci.com/wacjr/the1.htm — but I can’t find the photos. Want to send us a link to them? Teddy Winstead Also in NOLA, former-CCH member http://members.nbci.com/wacjr/the1.htme which is our Crescent City Homebrewers home page.Check the pictures- Bert and Ernie have a great 55 gallon temp controlled fermenter and their brewpot which is world class was free-Praise be Saint Arnold!
– N.S. Teddy Winstead, M.S, M.D. http://www.winstead.net/teddy
Response:
Try this which is from the Picture Archives http://cch.www8.50megs.com/
Response:
HOMEBREW Digest #3543 Tue 30 January 2001 FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES THIS YEAR’S HOME BREW DIGEST BROUGHT TO YOU BY: Northern Brewer, Ltd. Home Brew Supplies http://www.northernbrewer.com 1-800-681-2739 Support those who support you! Visit our sponsor’s site! Contents: Hop aroma dilema ("Peter gunczy") Powering a Valley Mill (Ant Hayes) Ashcroft & Homebrewers (Epic8383) Unkie Jeff has a lot to answer for (craftbrewer) re: headspace & carbonation ("Mark Tumarkin") flow into counterflow ("forks knives") Welding a nipple into the brewpot. ("Kevin Sinn") peristaltic pumps ("Kim") Lactic Acid, Weizens and Graham’s Whereabouts ("Pannicke, Glen A.") 15.5 gallon beer keg as a fermenter ("Branam, Mike") Re: Sad News (Todd Goodman) Madison, WI info (John Baxter Biggins) Phill’s Jill ("Eric Fouch") dry yeast ("Joseph Marsh") Pivo missed his mark ("Dave Howell") Krausen space (Ralph Link) Maple syrup based fermentations ("Carlos A. Albuerne") * * Beer is our obsession and we’re late for therapy! * * Bluebonnet Brew-Off Entry Deadline is 2/9/01! * http://welcome.to/bluebonnet for more information * If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word 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 canoot reach you. We will not correct your address for the automation – that’s your job. 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 G’Day Beerlings After a very large Christmas break I have realised that I have in excess of 40 HDB to read. I stumbled across a post in #3479 from John Peed regarding hop aroma and I thought to myself I can truly relate to his dilemma. I have tried every thing from late hopping to dry hopping to mash hopping to first wort hopping and nothing seems to work, the grassy aroma John describes is all to clear to my palate. Late hopping at various times only increases the grassiness from the end of the boil to 15 mins where it is just noticeable but the increase in bitterness is also to noticeable. I have FWH using only one addition at the start of the wort running in to the boiler using saaz, Hallertau etc. with no luck except an increase in bitterness. Why are there two Schools to hopping some have success with late and some with FWH? Then there are us who have no luck at all. I use mainly pellets which are easy to get in Aus. I have used flowers with the same result. Does any one have some suggestions so I dont have to go out and buy an Urquell to taste that floral spiciness Peter Since moving to a 50 litre batch size, my right shoulder has grown larger than my left, thanks to my human powered Valley Mill. I have an old swimming pool pump that I want to use to power my mill. However it runs at 2 880 rpm, and Valley recommend no higher than 300 rpm. Apart from knowing that I should use either gears or pulleys, I am not sure how to go about reducing the rpm. Does anyone have any DIY ideas? Ant Hayes Gauteng; South Africa I’m gonna try to keep this HB-related … The comparison of Ashcroft raiding hombrewers as Reno did to the Branch Davidians is flawed. First of all it hasn’t happened. Secondly, Reno broke several laws in the Waco raid, has Ashcroft broken laws in his duties? To suggest that he would raid us against federal law because she did is ludicrous. I understand that there are people who like the man and others who don’t, but until he was nominated, just about everyone recognized his integrity. Let’s not panic about something that will probably never happen. Gus / G’day All / Well hasn’t the vermin crawled out of the wood work since dear ol’ Jeff had the gall to enquire of my where-abouts. You bast=rd. / It took me ages putting them in their holes, only to have come out and let the buggers loose again. What is it with you sport! You have some sort of death wish or something. Now I fear you have unleashed yet again on the HBD the worst lot of no-hope-ers since the Florida electotate was allowed to vote. / I mean, you would expect all the noted brewers of the world to wonder whats happened, to jump to my defence and defend whats right with craftbrewing. But no your deathly silence, worse than when democracy was shot & buried in your not so great land, has brought you what you deserve – the three stooges, and i am not talking about Bush and his mates. / Now Mungo-man himself has surfaced, showing all the intellect of his ancestry. Yes Mr Yates can only brew a pilsner if someone does it for him, thats being to total ‘content’ of his brewing knowledge. And in typical Mungo-man style, drinks it straight out of the fermenter. Nice going mate, The not so great Dr Parvo-virus should have said not to do it. but that requires you to remember things. Thank god planes have those warning lights, you know the ones that flashes for you – ’start plane first and dont say WHOSH WE"RE OFF’ . True they do paint on the front of the plane for you to read ‘ keep this end up" but nothing beats those lights hey. / And the well travelled, but never enlightened Parvo-virus. This is a man that couldn’t get into North Queensland if he tried, (and I can tell you the bar is not set that high - brew a decent beer and your in) Any man thats finds Burradoo enlightening had to have studied anthropology to enjoy the place. Probably explains his brewing habits as well, out of the dark ages into a dark mind. A man whose greatest attribute is that he doesn’t has one at all. Part quack and part-time know it all, he really is only part there most of the time anyway. I should point out people we continue to reject his application to join the Brewing Institute of Technical and Cultural Heritage because thats the way he is – a ——. / And the latest cockroach to surface that need a dose of Mortein, bloody Scott. Not only does he get the web address wrong, (its http://oz.craftbrewer.org twit) he claims he knows all. The man couldn’t put two words together, and whose brewing skill need a vast improvement to come anywhere the level needed to be called a true North Queenslander. Tell you what mate, keep sending the beer up, I’ll tell you when you get one right. Now I know you have met my import duty quota many times over, but at least make it drinkable will you. / Now who do you blame for all this. The other God of brewing thats who. All his fault. / Shout Graham Sanders / oh mate A word of advise. When you step down from your lofty heights to talk to the mortals of this world, do so with care, as you have seen what a careless word can unleash. We do have responsibilities to the readers. Steve, Very interesting thoughts on the subject, I haven’t been able to figure the issue out – so I just try to get good, consistent fill levels and let it go at that. /The formation of bubbles in the beer bypasses the slower diffusion process, but only works to move gas from solution to a free state, not the other way. I’ve been kegging for a relatively short time and have tried a few suggested methods for quicker force carbonation. One of these involves putting the CO2 in through the Beer Out valve – I thought the rationale behind this was to have the bubbles passing through the beer from the bottom to more quickly carbonate. Seems this would involve the gas moving from free state into solution? I must add that I’ve pretty much stopped trying to hurry the process – I often seem to end up with the beer overcarbonated – not that you can’t then release and/or lower pressure, draw off some pints and eventually get it where it was supposed to be. I’ve gone to picking the target volume of CO2 and applying the correct pressure and temp and simply waiting a bit longer. Seems to get the beer where I want it more predictably. Mark Tumarkin Gainesville, Fl Can I use a food grade plastic racking cane to transfer my wort into a counterflow wort chiller? Will it stand up to the heat of the just boiled wort? Will flexible food grade plastic tubing stand up to the heat of the just boiled wort? Thanks for the help, Fork … read more »