From the HBD Archive
From: arf@ddsw1.mcs.com (Jack Schmidling)
Subject: Clearing, Leaker, KUDOS, Ale
Date: 1992-03-31 00:51:00 GMT


To: Homebrew Digest
Fm: Jack Schmidling

>From: mcnally@wsl.dec.com

>In HBD 851, Jack Schmidling writes:

>> They can argue all they want but gelatine works like magic. I have
never made a batch without secondary fermentation and I never had a
clearing problem till I turned to all grain.

>Perhaps there IS a problem with your sparge technique, Jack. I always
brew all-grain, and I've never had a haze problem (except for the one
time I used Irish Moss, ironically).

You will note that I said nothing about "haze". I said a clearing problem.
Simply put, it takes longer to clear all-grain beer than extract beer.
Extract beer clears within a few days in the secondary and all-grain takes up
to a month.

> You might, just in the interest of science, try lowering your sparge water
temperature on a batch and see if that helps the clarity.

I am not opposed to trying anything, particularly if it makes life easier.
However, from my previous posting it would be suspected that if I lowered the
sprage water temp to the recommended 170F, the grain would be only luke warm
and it is hard to see how this would help.

>From: kjohnson@argon.berkeley.edu (Ken Johnson)

>I just hooked up the old tap to the keg and beer line to the faucet. After
pressurizing the keg, I noticed that my faucet leaks. Does anyone know
how to fix a leaky faucet (standard industrial beer dispenser (brass))?

If you are referring to Hoff Stevens, they are easy to take apart and clean
or replace the faulty part. It is just a ball in socket affair that is
pretty obvious. I had a leaker recently and sadly it was the old brass one.
The newer ones have plastic parts inside and probably never leak.

>From: Fred Condo <CONDOF@CGSVAX.CLAREMONT.EDU>

>This was my first attempt at all-grain brewing. All the books say you need
at least 8 to 10 gallons of boiling capacity, but I am limited to my
6-gallon kettle. So, I just compensated by using extra grain. From 10
pounds of Klages malt, I got about 5 1/2 gallons of 1050 wort.

There is no law that says you have to boil it all at once. You can keep
adding wort as it boils down and boil a zillion gallons in a 6 gal kettle.
If you boil for the minimum recommended time, you evaporate at least a gallon
of liquid. If you don't evaporate any liquid, you are not boiling long
enough to extract the hops and do all the other chemestry required of the
brew.

>To those extract brewers who are scared of all-grain brewing (as I was), I
say: FEAR NOT! It is *MUCH* easier than I thought it would be, and it adds
only a couple of hours to the brewing process. I have two batches of
all-grain pale ale in the other room happily fermenting away. I can harldy
wait to taste and compare with my extract brews!

Congratulations! Welcome to the club of real homebrewers. Let us know how
they compare. I suspect you will never go back again. It's a one way
street.

>It was an almost magical feeling to see and taste the mash turn from bland
and starchy to golden and sweet.

It's better than going to church.

>From: mfetzer@ucsd.edu (The Rider)

> >The section on malting was not necessary.....
>
> That is a strange comment, considering that the poster was looking for
> information on doing his own malting.

<I'm speaking of the video in general, as an intro to homebrewing for
newbies. Generally, people don't want to start by malting. And since
there's no discussion of mashing, there's no point in showing people how to
malt.

The intent is not to show people how to do it but to explain what malt is.
By actually makeing some, what it is, becomes very clear. I have run into a
great many brewers who have no idea what is in a can of malt.

>From: korz@ihlpl.att.com

>Personally, I'm not sure if I could tell the difference in a blind tasting
of Ales versus Lagers. I'm also not sure if many "experts" could.....I don't
think even Michael Jackson would be able to tell if it was a Lager or an Ale
in a blind tasting.

Thank you. Just for a refreser, although this thread turned into a sales
pitch for Wyeast, my original intent was to understand why commercial
brewers, who are so terribly cost conscious, would spend so much money to
produce lager when their typical customer could not possibly tell the
difference.

The only reasonable answer I picked out of the mess was that refrigerating
the process makes it less likely that something will go wrong or change. The
rest is pure hype.

>From: UNDERWOOD@INTEL7.intel.com

> Secondly, I tried using hop pellets in my last batch for the
first time. As the green slimy foam came to the top of my
brew kettle, i skimmed it off. Was this bad?

I suspect you skimmed off most the hops you just put in.

>From: homer@drutx.att.com
Subject: BJCP upcoming exams

Milwaukee, WI
June 13, 1992
Karen Barela, AHA, (303) 447-0816

I heard a rumor that there is going to be a convention in Milwaukee in June
and I asume this is connected with it.

Would someone be so kind as to post the details and/or schedule for this
convention.

js


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