Subject: Various replies
Date: 1989-12-19 13:49:37 GMT
>Date: Mon, 18 Dec 89 14:25:34 EST
>Subject: Taking homebrew into Canada, Slow starting yeast
>I remember seeing this question a little while ago, but I don't
>remember what transpired, so here it is again. I'm going home
>to Montreal this week for the holidays, and I'd like to take
>some of my hombrew with me for my mom to sample. What are the
>rules and regulations in effect? Do they differ from the
>regular beer rules (1 case)? Thanks.
Well, I took some homebrew with me on a recent trip to Ottawa. I
just told the guy I had two six packs of beer with me--didn't say
anything about homebrew, so I don't know if they have special
rules that I violated.
>On another topic, I started my latest batch this week-end, and
>instead of "pitching" the yeast, this time I decided to "start"
>it first in a cup of warm water. Well, it's been two days, and
>still no sign of life...
I am unclear as to what happened here. When I rehydrate dried
yeast, it goes into roughly 100 degree Fahrenheit water. Within
a few minutes, you see some activity as the yeast comes to life.
I have heard that if you smell anything untoward at this point,
throw the yeast away and try another packet, though it hasn't
happened to me. Then you can pitch this into the wort at the
So, if you didn't see any activity in the warm water, you
wouldn't be very likely to see anything in the wort, IMHO.
>Date: Mon, 18 Dec 89 19:30:20 CDT
>From: "Lance "I Don't Exist" Smith" <firstname.lastname@example.org>
>Subject: Kettles and dangerous carboys
>Brew Kettles: I presently use the standard enamel-steel canning
>kettle, but have been looking to move up to stainless. A store
>in the local mall (one of the dales for you Prairie Home
>Companion fans) has 5-gal stainless kettles on sale for about
>$35. It's fairly lightweight stainless, but it follows the
>standard cylinder with flat top design. I think the store is
>called "Letchers" or some such thing in case they're a chain.
>So is that a good deal?
It sounds like a *great* deal to me. I got a recent homebrewing
catalog that listed a 23 quart (5 3/4 gallons) stainless steel
kettle for $135 on sale. Personally, I would prefer a >5 gal
kettle so that there is room to put in 5 gallons and boil it.
>From: Marty Albini <hplabs!hpsdl39!martya>
>Subject: predicting FG
> A few issues back I commented on some beer of mine that
>was taking too long to ferment out. The question was raised:
>how do you know when it's finished? How low the gravity will
>get? My usual method is to look there at the end of the recipe
>where it says "FG=" and use the author's experience.
The only method I have ever used is when the SG doesn't change
for three days. Doesn't matter if it is still bubbling or
whatever. After all, there are so many factors
involved--temperature, yeast, ingredients, etc.
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