From the HBD Archive
From: alm@brewery.intel.com (Al Marshall)
Subject: unknown
Date: 1992-07-21 15:39:00 GMT

To: homebrew@hpfcmi.fc.hp.com
Subject: Various Schmidlings


>
> I would be interested to know how long you soaked them. I never bought new
> ones but I have soaked them overnight in: bleach, 100% alcohol, vinegar,
> baking soda, lie water and several other things which now escape me. I can
> still smell coke on all four of the ones I have. One of them that was only
> casually soaked in bleach and carefully flushed with water, all but destroyed
> a batch of beer. The taste of coke was so strong, the beer was barely
> drinkable.

I suffered with this also. After spending portions of days messing around
with the old rubber on cornelius
kegs (and still smelling the soda-pop
stench), I paid a very modest fee (the dollar
amount is lost to my aging brain cells)
for a complete set of new rubber parts.
I would have done it sooner if I knew how cheap it
was. The stainless steel cleans well with one of the hydroxide cleaners,
but that rubber seems to be a tough nut to crack.


>
> Just, pray tell, what is "our temperature range"? I am having a hard time
> not being bored with all this talk of fridge temp controllers.
>
> Baderbrau ferments, ages and bottles/kegs their beer at 50F. This is a high
> quality pilsner lager and any fridge I have ever seen can maintain 50F with
> no outside help.

I have a refrigerator you haven't seen, and it would never go above 45F.
Moreover (due to some phenomenon I don't understand) when there was
a primary fermentation in it, it would actually chill down to the high
30s. My only attempt at a lager fermentation in this environment produced
a very sluggish primary ferment.

I now have a Honeywell controller attached and am quite happy with the
results: I have successfully done refrigerated
ale primaries of 65F in the summer
(when my house was in the high 80s).
If I ever try a pilsner, I'll go for the highest primary temp
I can get away with, which many people think is 50F.


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