From the HBD Archive
From: arf@ddsw1.mcs.com (Jack Schmidling)
Subject: Malt, Correction, Kegs
Date: 1992-07-11 16:57:00 GMT


To: Homebrew Digest
Fm: Jack Schmidling

>From: "Franklin R. Jones" <FRANK@VA5549.Colorado.EDU>
Subject: malts...

> 3> Has anyone out there tried making malts? Any publications on this?

At the risk of being commercial, I demonstrate how to make a small batch of
malt in my video. It's great fun but just for the exercise. It's cheaper to
buy than make. Perhaps one of the nice people out there who received free
review copies would like to pass it along to you.

>Lastly: to Jack Schmidling: re: maltmill giveaway... All the systems
network managers want to thank you for stress testing their mailers.

I am sure the surge of articles lately is only coincidental.

We are at 69 (as of HBD #920) and counting.

>A few words of "comfort"? My father, when he retired, found that he had to
retire about four more times over the next few years from the full time
"amusements" he built for himself. Best of luck.

Thanks. There is nothing that boggles me more than to hear retired folk
whining about being bored and pining for their job back.

BTW, I retired at 43 and I have never wanted my job back for a nanosecond.

>From: piatz@fig.cray.com (Steve Piatz)
>Subject: Adjusting specific gravity

How often, I have wanted such info, primarily in winemaking. You have,
indeed done us a service.

Just for the record....

> Dilution By 50%

Is taken to mean... adding 5 gals to a ten gallon batch or adding 10 gallons
to a 10 gal batch?

>From: ukcy@sunyit.edu (Kevin Yager)
>Subject: Unrefrigerated kegs of HB

} A used chest freezer with a Hunter Airstat thermostat is the best way to
go.

No doubt but.....

} I suspect you will have trouble with carbonation since the solubility of
} CO2 varies greatly with temperature. I've tried dispensing cool beer through
} a jockeybox (what you described) and had a heck of a time getting the CO2
} to stay in the beer.
} Al.
}-- End of excerpt from korz@iepubj.att.com

>Can anyone add to Al's observations on this topic. I plan to start kegging
with my next batch of beer. I don't have a place to keep kegs cold. I
do have a small dorm sized refrigerator which I plan to run some tubing
through. Effectively the same as a "jockeybox".

I can only add by disagreeing totally. I have no fridge in my basement and
have never refrigerated kegs. I do not know about your jockey box but I use
a "cold plate" which is a stainless tube serpentine imbeded in a cast
aluminum plate. It is about 8 X 12 X 1 and cools beer as fast you I can draw
it. It holds less than two oz of beer and two cups of cubes will chill a
couple of glasses. It sits in the bottom of a plastic dish pan with the tap
on top of that. I brought it to Milwaukee with a keg of you know what.

In my experience, "after chilling" gives the ultimate control in carbonation.
No matter what level the carbonation is in the keg, chilling on the way out
will force the carbonation to stay in the beer. It also allows you to
maintain a higher CO2 pressure in the keg than could normally be used for
dispensing because of the restriction in the plate.

It also makes bottling a snap. Release the pressure in the keg to just
enough to move the beer and foamless, chilled beer runs into the bottle.

The plate is available from any bar supply house.

>From: Jay Hersh <hersh@expo.lcs.mit.edu>
>Subject: ale yeast ferments to freezing (NOT!)

>What ale yeast is this?? Did you mean lager yeast. All the Ale yeasts I have
ever used tend to floculate out and go dormant when I drop them to cold
temperatures (like say below 45F), in fact I, and many many brewers
commerical and home, rely on this behavior to stop fermentation and
clarify the beer, it even has a technical name for it, called cold conditioning.

>Care to enlighten us???

Sure. Most readers didn't need enlightening. They recognized the error and
answered the question. But some folks just can not ever let an opportunity
to be nasty pass.

Obviously, I was talking about lager yeast and the problem I anticipated by
storing culture slants.

To try again..... in light of the fact that lager yeast ferments down to
freezing, how is it possible to store culture slants in a refrigerator for
months without depleting the media. I am in the habit of tightening the caps
on ale yeast culture tubes but this seems like a prescription for disaster
with lager yeast.

Now, would you like to try again?

93 and counting as #921. Looks like Monday is the big day. Sure hope I win
one of those beauties.

js


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