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2012-04-05 03:00:01 UTC
HOMEBREW Digest #5932 Wed 04 April 2012
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton, MI 48187-6309
or by paypal to address ***@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
Re: removing hot break/cold break material (Randy Ricchi)
No Chilling (rickdude)
RE hot break (David Root)
No chill brewing comment (Joshua Pack)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.
Financial Projection as of 03 March 2012
*** Condition: Guarded ***
501(c)3 revoked in process of retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2012 Budget $3191.79
Expended against projection $ 721.78
Unplanned expenditures $ 79.98
Projected Excess/(Shortfall) ($ 725.01)
As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. Thank you
Send articles for __publication_only__ to ***@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
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for the automation - that's your job.
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http://hbd.org.
LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.
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
***@hbd.org or read the HBD FAQ at http://hbd.org.
JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Wed, 04 Apr 2012 08:26:37 -0400
From: Randy Ricchi <rricchi at houghton.k12.mi.us>
Subject: Re: removing hot break/cold break material
I use pellet hops, and an immersion chiller. I usually brew 8 gallon
batches, boiling in a stainless half barrel. After chilling, I put the boiler
up on a table and stir like crazy (sanitized spoon) until I get a really good
vortex. I cover the boiler and let it sit for an hour and a half. I then
siphon clear wort out to the fermentor (a 10 gallon SS pot), pitch the yeast,
Oxygenate (pure O2), put the lid on, and ferment. The break material and
pellet spooge and wort left behind is usually 2 to 3 quarts so out of an 8
gallon batch I'm getting 7.25 to 7.5 gallons of clear wort in the fermentor.
Not sure how many years I have been doing it this way, but it's been a long
time. Works for me.
------------------------------
Date: Wed, 4 Apr 2012 08:43:30 -0400
From: rickdude at tds.net
Subject: No Chilling
I am really looking forward to the results of David's chill/no-chill test.
But more than that, I'm thinking I might try it out for a Pre-Prohibition
Pilsner.
Rick
------------------------------
Date: Wed, 4 Apr 2012 06:37:35 -0700 (PDT)
From: David Root <david_root2000 at yahoo.com>
Subject: RE hot break
Mike asked about transferring hot break.
I use whole hops. I have a 6" long 1/4" copper line going IN from
the drain cock (ball valve) on the bottom of my 1/2 keg with the top cut
out.
I drilled a small hole across the end of the tube. I then insert a small
wire about the size of an unfolded paper clip into the hole. Then I put
on a copper pot scrubber or Curly Cate. The hops and copper scrubber make
for a filter.
Gravity drains my kettle.
David
------------------------------
Date: Wed, 4 Apr 2012 17:29:53 +0000
From: Joshua Pack <Joshua.Pack at kbz.com>
Subject: No chill brewing comment
They use the practice a lot in Australia. The idea is to get a heat
resistant container that you can seal airtight. You take your brew directly
from the boil to the sanitized container and seal it. The heat of the wort
should kill anything in the container that he sanitizer missed. Seal the
container and store it somewhere at a stable room temp. This should give you
a culture free wort just waiting for a yeast to pitch in. When you are ready
to pitch and ferment, just take the wort from you container, toss it in a
primary, top up with water if you were partial or extract brewing, pitch
yeast and oxygenate. There are some folks that have waited up to one year to
start fermenting with no issues, but the consensus seems to be 3-6 months max
before throwing away the air-sealed, non-fermenting wort.
They actually have food grade plastic cubes for just this thing. Makes it
easy if you're brewing at a buddies house and don't want to transport a
primary and all that it entails.
All that being said, my grandfather used to brew beer back in the day and
his primary was a large crock pot with no lid and a cheese cloth over the
fermenting beer. He got good beer. He also had issues with strange flavors
and exploding bottles. Basically he had a bet that his yeast could outcompete
with anything else that might have gotten into his wort. Sometimes he won and
he had great beer. Sometimes he lost and cleaned up exploded bottles. But he
almost never got the same beer twice.
Joshua Pack
------------------------------
End of HOMEBREW Digest #5932, 04/04/12
*************************************
-------
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********
DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:
HBD Server Fund
PO Box 871309
Canton, MI 48187-6309
or by paypal to address ***@hbd.org. DONATIONS of $250
or more will be provided with receipts. SPONSORSHIPS of any
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your
tax professional, then see http://hbd.org for available
sponsorship opportunities.
***************************************************************
Contents:
Re: removing hot break/cold break material (Randy Ricchi)
No Chilling (rickdude)
RE hot break (David Root)
No chill brewing comment (Joshua Pack)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
NOTE: With the economy as it is, the HBD is struggling to
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to
spare for next year. Please consider it.
Financial Projection as of 03 March 2012
*** Condition: Guarded ***
501(c)3 revoked in process of retroactive reinstatement.
See Site News on http://hbd.org for details and progress.
Projected 2012 Budget $3191.79
Expended against projection $ 721.78
Unplanned expenditures $ 79.98
Projected Excess/(Shortfall) ($ 725.01)
As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. Thank you
Send articles for __publication_only__ to ***@hbd.org
If your e-mail account is being deleted, please unsubscribe first!!
To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
"subscribe" or "unsubscribe" to ***@hbd.org FROM THE E-MAIL
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 cannot reach you. We will not correct your address
for the automation - that's your job.
HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.
LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.
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
***@hbd.org or read the HBD FAQ at http://hbd.org.
JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
Spencer Thomas, and Bill Pierce
----------------------------------------------------------------------
Date: Wed, 04 Apr 2012 08:26:37 -0400
From: Randy Ricchi <rricchi at houghton.k12.mi.us>
Subject: Re: removing hot break/cold break material
I use pellet hops, and an immersion chiller. I usually brew 8 gallon
batches, boiling in a stainless half barrel. After chilling, I put the boiler
up on a table and stir like crazy (sanitized spoon) until I get a really good
vortex. I cover the boiler and let it sit for an hour and a half. I then
siphon clear wort out to the fermentor (a 10 gallon SS pot), pitch the yeast,
Oxygenate (pure O2), put the lid on, and ferment. The break material and
pellet spooge and wort left behind is usually 2 to 3 quarts so out of an 8
gallon batch I'm getting 7.25 to 7.5 gallons of clear wort in the fermentor.
Not sure how many years I have been doing it this way, but it's been a long
time. Works for me.
------------------------------
Date: Wed, 4 Apr 2012 08:43:30 -0400
From: rickdude at tds.net
Subject: No Chilling
I am really looking forward to the results of David's chill/no-chill test.
But more than that, I'm thinking I might try it out for a Pre-Prohibition
Pilsner.
Rick
------------------------------
Date: Wed, 4 Apr 2012 06:37:35 -0700 (PDT)
From: David Root <david_root2000 at yahoo.com>
Subject: RE hot break
Mike asked about transferring hot break.
I use whole hops. I have a 6" long 1/4" copper line going IN from
the drain cock (ball valve) on the bottom of my 1/2 keg with the top cut
out.
I drilled a small hole across the end of the tube. I then insert a small
wire about the size of an unfolded paper clip into the hole. Then I put
on a copper pot scrubber or Curly Cate. The hops and copper scrubber make
for a filter.
Gravity drains my kettle.
David
------------------------------
Date: Wed, 4 Apr 2012 17:29:53 +0000
From: Joshua Pack <Joshua.Pack at kbz.com>
Subject: No chill brewing comment
From what I understand about No Chill Brewing, this does not mean you just
let it sit around for a few days.They use the practice a lot in Australia. The idea is to get a heat
resistant container that you can seal airtight. You take your brew directly
from the boil to the sanitized container and seal it. The heat of the wort
should kill anything in the container that he sanitizer missed. Seal the
container and store it somewhere at a stable room temp. This should give you
a culture free wort just waiting for a yeast to pitch in. When you are ready
to pitch and ferment, just take the wort from you container, toss it in a
primary, top up with water if you were partial or extract brewing, pitch
yeast and oxygenate. There are some folks that have waited up to one year to
start fermenting with no issues, but the consensus seems to be 3-6 months max
before throwing away the air-sealed, non-fermenting wort.
They actually have food grade plastic cubes for just this thing. Makes it
easy if you're brewing at a buddies house and don't want to transport a
primary and all that it entails.
All that being said, my grandfather used to brew beer back in the day and
his primary was a large crock pot with no lid and a cheese cloth over the
fermenting beer. He got good beer. He also had issues with strange flavors
and exploding bottles. Basically he had a bet that his yeast could outcompete
with anything else that might have gotten into his wort. Sometimes he won and
he had great beer. Sometimes he lost and cleaned up exploded bottles. But he
almost never got the same beer twice.
Joshua Pack
------------------------------
End of HOMEBREW Digest #5932, 04/04/12
*************************************
-------