mba February 2003

mba@thebarn.com

37 participants
77 discussions

by Mike Moranz

For those of you just itching to get outside and do SOMETHING, we are approaching the sap season here in the twin cities. Rick Oftel has taps for sale, if you have the trees. Rick, can you bring some along Sat to Rock Bottom? Ideal conditions are 40 degrees daytime and freezing at night. Most of the equipment needed is already in the hands of most homebrewers. Here are a couple links to everything you need to know about tree selection, tapping, collecting sap, and proccessing into syrup. http://www.backwoodshome.com/articles/shaffer59.html http://maple.dnr.cornell.edu/ Mike Moranz

22 years, 9 months

BJCP Class Week 9: Belgian Strong, Belgian and French Ales / Tech Topic: Troubleshooting II

by allan.boyce＠usbank.com

***BJCP CLASS WEEK 9: TONITE, 6PM AT MIDWEST! *** Here are the beers for this week. As always, if you have any homebrewed examples (or interesting commercial examples) of these styles, please consider bringing them to class: 18.A. Dubbel 18.B. Tripel 18.C. Belgian Strong Golden Ale 18.D. Belgian Strong Dark Ale 19.C. Biere de Garde 19.D. Saison ***ST.CLOUD - MARCH MASHNESS*** As a reminder, Jonathan Crist, our intrepid contest beer-shipper, is collecting entries for the March Mashness competition in St. Cloud this week at class. You need 3 bottles per entry with neck labels on each one, as well as an entry sheet for each one. Cost is $6 per entry. There will be NO shipping charges, as we have a brewer who has volunteered to drive them up to St.Cloud himself. (Thanks John!) March Mashness is also GREAT practice judging for the exam, and a very friendly group. If you are interested, contact James Michael at jmichael(a)astound.net, or call him at 320-253-0933. You should consider this as homework for the exam.... More info about March Mashness can be found at: http://www.cloudytownbrewers.org/competition/. ***AHA ROAD TRIP*** There are still seats left to what is shaping up to be THE party of the new millenium for the MhBA! People will be talking about the Club Bus Trip to the AHA Nationals in Chicago (June 18-22) for YEARS to come - don't be the one to be left out! Bus seats are only $150 - make your deposit SATURDAY at the club meeting at Rock Bottom. Checks payable to "MHBA", give them to Jeff Cotton or Rick Oftel. ***CLUB MEETING: SATURDAY, 1PM AT ROCK BOTTOM*** Don't miss it! - Al

22 years, 9 months

cool beer alert

by townhallbrewer＠hotmail.com

Hi beer fans, As the spring thaw begins, I wanted to give you a heads up on a great cask beer that should debut Sat. March 1. We have had a cask of the Jester's Reserve Imperial Porter that has been packed away since July. Saturday it should hit the cask line. This beer is very strong, so we serve it in 10oz glasses. Because this is the only cask, it will not be a normal $1 intro pour...but pint club members do still get the standard $.75 discount. So, if you liked the Jester's Reserve you should stop in the Minneapolis Townhall Brewery (1430 Washington Ave. S.)and have a taste of the only cask that we have! Hope to see you Mike

22 years, 9 months

RE: March 1 Meeting at RockBottom

by Kirby Richter

Anyone interested in carpooling to RockBottom on Saturday? Parkings pretty $ downtown. I live in Eden Prairie. Kirby -----Original Message----- From: Rick Oftel [mailto:Rick.Oftel@toro.com] Sent: Fri 2/21/2003 4:49 PM To: mba(a)thebarn.com Cc: Subject: March 1 Meeting at RockBottom I'm a man, I can change, if I have to, I guess. Some of you may remember this phrase from the Red Green® show on PBS. Red is one of the guys that I always chuckle about and lately, some of his contraptions and antics remind me of making beer in my small brewery. Greetings fellow homebrewers. Rick here with a few club announcements. You remember the Brew-a-Rama right? We have another participant planning on opening his brewery up for inspection. Mike Valentiner decided to join the B-A-R although he isn't exactly sure of the date. Last evening when he announced this, we were finishing the BJCP "training" and I am not exactly sure what he is planning on brewing but I would believe it may possibly be a Siason, Belgian, Wit, or Lager. Mike will announce date, time, location etc so stay tuned. Mike has a GIANT brewery sporting a working FLOOR DRAIN, GIANT FERMENTER, HUGE KETTLE, and a bunch of other cool and groovy stuff. Make sure you stop by for a bit and say hi. Ever stop and think how fast time flies? I just realized we need to get together for a few meetings before the campout and initially tried to reserve the NorthStar room at Rock bottom and am still trying. With all of the BJCP meetings and beer events that have been occurring lately, it seems like we have an over abundance of club gatherings and then March arrived "like a lion." My suggestion is simple - Unless anyone has a better idea and turns it into text, I will continue to try to reserve Northstar room for Saturday, March 1 at 1:00. If we can't get the room, we still meet in the bar towards the back end (East). Let's call it a social meeting without pressure or any major agenda. One of the main points of this meeting will be to discuss and decide on future events and locations. Unless this meets with a major conflict, let's meet in the early afternoon (around 1:00) on March 1. Major conflicts and flame wars are always encouraged but the board has been fairly quiet lately. Hope to see many of you next Thursday at Midwest and more of you on Saturday at Rock Bottom. Take care. Now go have a beer! Rick O

22 years, 9 months

Alconox Cleaning Info Free Handbook offer (fwd)

by Steve Piatz

I have used some of the Alconox cleaners for brewery stainless steel and glassware. They have some good cleaners. They were willing to provide samples to try the stuff out. Forwarded message: > From tdm-errors.800044843.165298.835834882.008.0.4(a)b.list-email.net Thu Feb 20 18:43:40 2003 > To: piatz(a)cray.com > From: "info(a)alconox.com" <alconox(a)topica.email-publisher.com> > Subject: Alconox Cleaning Info Free Handbook offer > Date: Thu, 20 Feb 2003 11:38:32 -0700 > Message-ID: <22504691-1463792638-1045773539(a)topica.com> > Errors-To: <tdm-errors.800044843.165298.835834882.008.0.4(a)b.list-email.net> > Reply-To: <info(a)alconox.com> > X-Topica-Id: <1045773534.svc003.30367.1017218> > Mime-Version: 1.0 > Content-Type: multipart/alternative; > boundary="1878778828.1463793150.1045773525" > X-Cray-SpamScore: 4.8 > X-Cray-SpamSigns: CLICK_BELOW,MAILTO_LINK,A_HREF_TO_UNSUB > X-Cray-VirusStatus: clean > > --1878778828.1463793150.1045773525 > Content-Type: text/plain > > Alconox Cleaning Info > > Alconox Cleaning Info Feb 2003 Vol. G2 No. 4 > The Newsletter of Critical Cleaning > > > http://www.alconox.com > > Subscribe to our newsletter FREE by going here: > > http://www.alconox.com/Newsletter/Subscribe.htm > > There will be monthly to bi-monthly editions of the > newsletter - we will not flood your inbox! > > > Your privacy is very important to us. This newsletter > is sent to you because you have requested information > from Alconox. If you believe you have received it in error, > please contact us mailto:newsletter@alconox.com or > immediately unsubscribe by clicking the "unsubscribe" > link at the very bottom of this email. > > ------------------------------------------------------------ > > Table of Contents > 1. Introduction: Free samples with knowledge of how to use them > 2. Free: The Aqueous Cleaning Handbook offer > 3. Book Excerpt: Improve cleaning with the right method > 4. Application Database: Enzyme cleaners for proteins > 5. Users Manual: Improve cleaning with good drying technique > 6. Literature: USDA authorized food surface cleaners > > ------------------------------------------------------------ > > 1. Introduction: > At Alconox, we offer free samples to qualified > potential customers here: > http://www.alconox.com/section_top/m_sample.asp > > Of course the right cleaner is just one > of eight different factors that determine successful cleaning: > 1) pre-cleaning handling 2) cleaner concentration 3) temperature > 4) time 5) cleaning method 6) rinsing 7) drying 8) and > post-cleaning handling. This newsletter offers information > about all facets of cleaning in order to make sure you get the > best out of our samples when you test them and our cleaners > when you use them. > > 2. Free: The Aqueous Cleaning Handbook Offer ($39.95 value): > You can receive our aqueous cleaning handbook free of charge! > The Aqueous Cleaning Handbook is a 134 page comprehensive guide > to using, selecting, and maintaining an aqueous cleaning system > describing critical-cleaning procedures, techniques, and > validation. The book is complete with a full index and glossary of > key terms. > > Click Below for more information about how to receive our handbook: > http://www.alconox.com/static/section_customer/book.asp > > 3. Book Excerpt: Improve cleaning with the right method > The Aqueous Cleaning Handbook Ch. 3 page p 31 > > Usually the cleaning method is selected firstdepending, > of course, upon the practical considerations of your > cleaning problem. The cleaning method, in turn, dictates > the type of agitation available. While very large items or > large quantities of items with less critical throughput > requirements may be handled in large dip tanks, critical > items and their volume will determine the type of > cleaning procedure.Examples: > > * Small itemsCleaning by hand with cloth, sponge, or > brush agitation may be acceptable for items that are > small in volume and size. > > * Important itemsYou may want to clean in ultrasonic > immersion tanks for items requiring more controlled, > reliable, and reproducible cleaning that is less > subject to human error. > > * Large quantitiesMay also dictate the use of ultrasonic > immersion cleaning, batch-parts washers, or mechanical > washers. > > * Very large quantitiesParts with rapid throughput > requirements may require conveyor-type spray washers. > > 4. Application Database: Enzyme cleaners for proteins > > Proteinaceous soils such as body fluids, fermentation residues, > and biofouling can be very difficult to clean. Click below to > read about how to remove difficult protein soils using Terg-a-zyme cleaner: > http://www.alconox.com/search/SearchAppInfo.asp?IDNum=12 > > 5. Users Manual: Improve cleaning with good drying technique > > Proper drying procedures maximize results from cleaning processe. > Click below to learn about various drying methods and how they impact > cleaning: > http://www.alconox.com/static/section_top/gen_manual.asp#Anchor9 > > 6. Technical Literature: USDA authorized food surface cleaners > For cleaning food contact surfaces in federally inspected food > process plants suitable category A1 general purpose or A3 acid > cleaners as listed in the NSF Directory of Non-Food Compounds > should be used Click below and see the range of manual and > machine cleaning general purpose and acid cleaners available > from Alconox: > http://www.alconox.com/static/section_customer/ind_fooddairy.asp > > ------------------------------------------------------------ > > To subscribe to this newsletter, please go to: > > http://www.alconox.com/Newsletter/Subscribe.htm > > To immediately unsubscribe, please go to the "unsubscribe" > link at the very bottom of this email. > > Published by AI Technical Communications, LLC for: > Alconox, Inc. The Leader in Critical Cleaning > 30 Glenn St. > White Plains, NY 10603 USA > PH +914-948-4040 x160 > FX +914-948-4088 > www.alconox.com > > PS. If you think that a friend or colleague might find Alconox > Cleaning Info useful, please forward them this Newsletter. > > © 2003 AI Technical Communications, LLC > > > > ==================================================================== > Update your profile here: > http://topica.email-publisher.com/survey/?a2i4nf.a4JeZW.cGlhdHpA > > Unsubscribe here: > http://topica.email-publisher.com/survey/?a2i4nf.a4JeZW.cGlhdHpA.u > > Delivered by Topica Email Publisher, http://topica.email-publisher.com/ > > --1878778828.1463793150.1045773525 > Content-Type: text/html > > <html> > > <head> > <title>Alconox Critical Cleaning Newsletter</title> > <STYLE> > H1 {font-family: arial,Helvetica; > font-size: 10pt; color: #000000; } > </STYLE> > </head> > > <body bgcolor="white" leftmargin="0" topmargin="0" rightmargin="0"> > > <map NAME="HeaderMap"> > <AREA COORDS ="482,24,508,41" HREF ="http://www.alconox.com/international/chinese.html"> > <AREA COORDS ="526,24,591,41" HREF ="http://www.alconox.com/international/french.html"> > <AREA COORDS ="606,24,670,41" HREF ="http://www.alconox.com/international/german.html"> > <AREA COORDS ="691,24,754,41" HREF ="http://www.alconox.com/international/spanish.html"> > </map> > > <table cellSpacing="0" cellPadding="0" width="780" border="0"> > <tbody> > <tr> > <td vAlign="bottom" align="middle"><img alt="We manufacture quality aluminum cleaners and offer outstanding technical service to all our customers with precision cleaning needs. Alconox is the leader in critical cleaning!" src="http://click.topica.com/naaaRagaaV5hVa4JeZWe/" border="0" name="hhead" width="780" height="66" usemap="#HeaderMap"></td> > </tr> > <tr> > <td vAlign="center" align="middle"> > Alconox Critical Cleaning Newsletter > > </td> > </tr> > <tr> > <td vAlign="top" align="middle"> > <table cellSpacing="0" cellPadding="0" width="780" border="0"> > <tbody> > <tr> > <td> > > </td> > </tr> > </tbody> > </table> > </td> > </tr> > </tbody> > </table> > <table width="100%" border="0"> > <tbody> > <tr> > <td vAlign="top" align="left" width="100%"> >   > <div align="left"> > <table cellSpacing="0" cellPadding="0" width="80%" border="0"> > <tbody> > <tr> > <td width="25%"> > > </td> > <td width="75%" rowspan="2" valign="top"> > font-family:Arial;mso-fareast-font-family:"Times New Roman";mso-ansi-language: > EN-US;mso-fareast-language:EN-US;mso-bidi-language:AR-SA">Alconox Cleaning Info   > Feb 2003 Vol. G2 No. 4 > font-family:Arial">The Newsletter of Critical Cleaning<o:p> > </o:p> > </o:p> > > <a href="http://click.topica.com/maaaRagaaV5hCa4JeZWe/">http://www.alconox.com</a> > Subscribe to our > newsletter FREE by going here:<a href="http://click.topica.com/maaaRagaaV5hDa4JeZWe/"> > http://www.alconox.com/Newsletter/Subscribe.htm</a> > There will be monthly to > bi-monthly editions of the newsletter - we will not > flood your inbox! > > Your privacy is very important to us. This newsletter is > sent to you because you have requested information from > Alconox. If you believe you have received it in error, > please contact us <a href="mailto:newsletter@alconox.com">newsletter(a)alconox.com</a> > or immediately unsubscribe by clicking the > "unsubscribe" link at the very bottom of this > email. font-family:Arial"><o:p> > </o:p> > <o:p> > </o:p> > 10.0pt;mso-bidi-font-size:12.0pt;font-family:Arial"><o:p> > </o:p> > > <h1> text-decoration:none;text-underline:none">Table of Contents<o:p> > </o:p> > </h1> > font-family:Arial">1. Introduction: Free samples with knowledge of how to use > them<o:p> > </o:p> > > font-family:Arial">2. Free: The Aqueous Cleaning Handbook offer<o:p> > </o:p> > > font-family:Arial">3. Book Excerpt: Improve cleaning with the right method <o:p> > </o:p> > > font-family:Arial">4. Application Database: Enzyme cleaners for proteins<o:p> > </o:p> > > font-family:Arial">5. Users Manual: Improve cleaning with good drying > technique<o:p> > </o:p> > > mso-fareast-font-family:"Times New Roman";mso-ansi-language:EN-US;mso-fareast-language: > EN-US;mso-bidi-language:AR-SA">6. Literature: USDA authorized food surface > cleaners > font-family:Arial">1. Introduction: mso-bidi-font-size:12.0pt;font-family:Arial"><o:p> > </o:p> > > font-family:Arial"> At Alconox, we > offer <a href="http://click.topica.com/maaaRagaaV5hEa4JeZWe/">free > samples</a> to qualified potential customers.  > Of course the right cleaner is just one of eight > different factors that determine successful cleaning: 1) > pre-cleaning handling 2) cleaner concentration 3) > temperature 4) time 5) cleaning method 6) rinsing 7) > drying 8) and post-cleaning handling.  > This newsletter offers information about all > facets of cleaning in order to make sure you get the > best out of our samples when you test them and our > cleaners when you use them.<o:p> > </o:p> > <o:p> > </o:p> > > font-family:Arial">2. Free: The Aqueous Cleaning Handbook Offer ($39.95 > value): <o:p> > </o:p> > > You > can receive our aqueous cleaning handbook free of > charge! The Aqueous Cleaning Handbook is a 134 page > comprehensive guide to using, selecting, and maintaining > an aqueous cleaning system describing critical-cleaning > procedures, techniques, and validation. The book is > complete with a full index and glossary of key terms. <o:p> > </o:p> > > font-family:Arial" class="MsoHyperlink"><a href="http://click.topica.com/maaaRagaaV5hFa4JeZWe/" target="_top">Click > Here</a> > for > more information about how to receive our handbook.<o:p> > </o:p> > font-family:Arial"><o:p> > </o:p> > > font-family:Arial"> > 3. Book Excerpt: 12.0pt;font-family:Arial"> Improve > cleaning with the right method<o:p> > </o:p> > > font-family:Arial">The Aqueous Cleaning Handbook Ch. 3 page p 31<o:p> > </o:p> > font-family:Arial"><o:p> > </o:p> > > font-family:Arial">Usually the cleaning method is selected firstdepending, of<o:p> > </o:p> > font-family:Arial">course, upon the practical considerations of your cleaning > problem. The cleaning method, in turn, dictates the type > of agitation available. While very large items or large > quantities of items with less critical throughput > requirements may be handled in large dip tanks, critical > items and their volume will determine the type > of cleaning procedure.<o:p> > </o:p> > > font-family:Arial">Examples:<o:p> > </o:p> > > <ul> > <li> > font-family:Arial">Small itemsCleaning by hand with cloth, sponge, or > font-family:Arial">brush agitation may be acceptable for items that are small in > volume and size. > <o:p> > </o:p> > </li> > <li> > font-family:Arial">Important itemsYou may want to clean in ultrasonic > immersion tanks for items requiring more controlled, > reliable, and reproducible cleaning that is less > subject to human error. > <o:p> > </o:p> > </li> > <li> > font-family:Arial">Large quantitiesMay also dictate the use of > ultrasonic immersion cleaning, batch-parts washers, > or mechanical washers. > <o:p> > </o:p> > </li> > <li> > font-family:Arial">Very large quantitiesParts with rapid throughput > requirements may require conveyor-type spray > washers.<o:p> > </o:p> > font-family:Arial"> <o:p> > </o:p> > </li> > </ul> > font-family:Arial">4. Application Database: 10.0pt;mso-bidi-font-size:12.0pt;font-family:Arial"> Enzyme cleaners for > proteins<o:p> > </o:p> > font-family:Arial"><o:p> > </o:p> > > font-family:Arial">Proteinaceous soils such as body fluids, fermentation > residues, and biofouling can be very difficult to clean. > <a href="http://click.topica.com/maaaRagaaV5hGa4JeZWe/">Click > here</a> to read about how to remove difficult protein > soils using Terg-a-zyme cleaner.<o:p> > </o:p> > <o:p> > </o:p> > > font-family:Arial">5. Users Manual: mso-bidi-font-size:12.0pt;font-family:Arial"> yes"> Improve cleaning with good drying technique<o:p> > </o:p> > font-family:Arial"><o:p> > </o:p> > > font-family:Arial">Proper drying procedures maximize results from cleaning > processe.  <a href="http://click.topica.com/maaaRagaaV5hHa4JeZWe/">Click > here</a> to learn about various drying methods and how > they impact cleaning.<o:p> > </o:p> > <o:p> > </o:p> > > font-family:Arial">6. Technical Literature: 10.0pt;mso-bidi-font-size:12.0pt;font-family:Arial"> USDA authorized food > surface cleaners <o:p> > </o:p> > > font-family:Arial">For cleaning food contact surfaces in federally inspected > food process plants suitable category A1 general purpose > or A3 acid cleaners as listed in the NSF Directory of > Non-Food Compounds should be used  <a href="http://click.topica.com/maaaRagaaV5hIa4JeZWe/">Click > here</a> and see the range of manual and machine > cleaning  general > purpose and acid cleaners available from Alconox.<o:p> > </o:p> > > To > subscribe to this newsletter, please go to:<o:p> > </o:p> > > <a href="http://click.topica.com/maaaRagaaV5hDa4JeZWe/">http://www.alconox.com/Newsletter/Subscribe.htm</a><o:p> > </o:p> > > To > immediately unsubscribe, > please go to the > "unsubscribe" link at the very bottom of this > email. </o:p> > > Published > by AI Technical Communications, LLC for:<o:p> > </o:p> > > Alconox, > Inc.  The > Leader in Critical Cleaning<o:p> > </o:p> > > 30 Glenn St.<o:p> > </o:p> > > White Plains, NY 10603 USA<o:p> > </o:p> > > PH +914-948-4040 x160<o:p> > </o:p> > > FX +914-948-4088<o:p> > </o:p> > > <a href="http://click.topica.com/maaaRagaaV5hJa4JeZWe/">www.alconox.com</a><o:p> > </o:p> > > PS.  > If you think that a friend or colleague might > find Alconox Cleaning Info useful, please forward them > this Newsletter.<o:p> > </o:p> > > © > 2003 AI Technical Communications, LLC font-family:Arial"><o:p> > </o:p> > > </td> > </tr> > <tr> > <td width="25%" valign="top"> > > </td> > </tr> > </tbody> > </table> > </div> > </td> > </tr> > </tbody> > </table> > > <div align="left"> >   > </div> > <div align="left"> > <hr width="80%"> > To place an order > for our cleaning products follow this link: > <a href="http://click.topica.com/maaaRagaaV5hKa4JeZWe/">Buy > Alconox Products</a> > or call your > laboratory, healthcare, or industrial supply company. > </div> > > <hr width="80%"> > | <a target="_top" href="http://click.topica.com/maaaRagaaV5hLa4JeZWe/">Home</a> > | <a target="_top" href="http://click.topica.com/maaaRagaaV5hEa4JeZWe/">Get > Sample</a> | <a href="http://click.topica.com/maaaRagaaV5hMa4JeZWe/">Ask > Alconox</a> | <a target="_top" href="http://click.topica.com/maaaRagaaV5hNa4JeZWe/">Locate > a Dealer</a> | <a target="_top" href="http://click.topica.com/maaaRagaaV5hOa4JeZWe/">Literature > by Mail</a> | <a href="http://click.topica.com/maaaRagaaV5hCa4JeZWe/">MSDS</a> > | <a href="http://click.topica.com/maaaRagaaV5hCa4JeZWe/">Technical Information</a> > |  <a href="http://click.topica.com/maaaRagaaV5hFa4JeZWe/"> > Book > and Sample Offer</a> | <a target="_top" href="http://click.topica.com/maaaRagaaV5hPa4JeZWe/">Site > Map</a> | <a target="_top" href="http://click.topica.com/maaaRagaaV5hQa4JeZWe/">About > Us</a> | > > > General > Cleaner Info: > <a href="http://click.topica.com/maaaRagaaV5hRa4JeZWe/">Pharmaceutical > Cleaning Validation</a> > | <a href="http://click.topica.com/maaaRagaaV5hSa4JeZWe/">CAP > Residue Detection Methods</a> | <a href="http://click.topica.com/maaaRagaaV5hTa4JeZWe/">Catalog</a> > | <a href="http://click.topica.com/maaaRagaaV5hUa4JeZWe/">Users > Manual</a>  > > Alconox, Inc. > > 30 Glenn St., Suite 309 > White Plains, NY 10603 > USA > phone: (914) 948-4040 > fax: (914) 948-4088 > e-mail: <a href="mailto:cleaning@alconox.com">cleaning(a)alconox.com</a> > <a href="http://click.topica.com/maaaRagaaV5hCa4JeZWe/">www.alconox.com</a> > > Alconox, Liqui-Nox, Terg-A-Zyme, Alcojet, Alcotabs, Det-O-Jet, Detergent 8, Citranox, Citrajet, and Luminox are ® registered trademarks of Alconox, Inc.  > > > >  > > <CENTER> > > <A HREF="http://topica.email-publisher.com/survey/?a2i4nf.a4JeZW.cGlhdHpA">Update your profile</A> or > <A HREF="http://topica.email-publisher.com/survey/?a2i4nf.a4JeZW.cGlhdHpA.u">unsubscribe</A> here. > > </CENTER> > > <CENTER> > Delivered by <A HREF="http://topica.email-publisher.com/">Topica Email Publisher</a> > </center> > </body> > > </html> > > --1878778828.1463793150.1045773525-- > -- Steve Piatz piatz(a)cray.com Cray Inc. 651-605-9049 1340 Mendota Heights Road Mendota Heights, MN 55120

22 years, 9 months

RE: Siphon Tip

by Rick Oftel

OK but with the hose clamped closed, the liquid remains in the hose and racking tube and you don't have to touch either the hose or the contact area of the racking tube. >>> "Mike Moranz" <mmoranz(a)net-info.com> 02/26/03 04:48PM >>> I use this basic method but skip the clamp. Also, when you raise the hose above the liquid level to stop the flow, you risk pushing bubbles back into your beer and disrupting the sediment bed. I've found that a quick squeeze or a sharp bend on the end of the hose effectively stops all but a few drips. Mike Moranz > -----Original Message----- > From: mba-bounce(a)thebarn.com > [mailto:mba-bounce@thebarn.com]On Behalf Of > Rick Oftel > Sent: Wednesday, February 26, 2003 4:19 PM > To: MBA(a)thebarn.com > Subject: Siphon Tip > > > Rick here with a easy start siphon tip. This process only requires a > sterialized racking cane, a siphon tube, and a hemostat. Hopefully it > will help ensure a sanitary transfer (not sterile) and will limit the > yeast and trub you drag into secondary or to the bottling > bucket. Here > is how it works. > > 1. Racking cane, hose and hemostat are kept in a sanitizer > until ready > to use. > > 2. Hot rinse or drain until all sanitizer is gone. (I > prefer to rinse > using very hot water with the hot water set to a hot position). > > 3. Hold the end of the tube and the end of the hose at the same > elevation and add sterile or hot water until the unit is full. > > 4. Crimp down the hose end with the locking hemostat. > > 5. Quickly insert the cane into the carboy. > > 6. Lower the crimped end into a bucket or glass (your choice) and > remove the clamp until the beer runs fairly clear. Re-clamp and lift > hose above liquid level (stop flow completely). > > 7. Without touching the hose, use the hemostat to move the hose into > the receiving carboy or bottling bucket. It helps to flood the new > container with CO2 or argon gas. (argon is very heavy and > also prevents > oxidation). > > 8. Release the clamp and move the hose to the bottom of the > receiver. > > > NOTE: I sanitize my "brewery sink" with an Iodine/soap scrub prior to > working with the racking cane and hose. This way I lay the hose and > cane down in the sink and hot rinse. > > >

22 years, 9 months

Siphon Tip

by Rick Oftel

Rick here with a easy start siphon tip. This process only requires a serialized racking cane, a siphon tube, and a hemostat. Hopefully it will help ensure a sanitary transfer (not sterile) and will limit the yeast and trub you drag into secondary or to the bottling bucket. Here is how it works. 1. Racking cane, hose and hemostat are kept in a sanitizer until ready to use. 2. Hot rinse or drain until all sanitizer is gone. (I prefer to rinse using very hot water with the hot water set to a hot position). 3. Hold the end of the tube and the end of the hose at the same elevation and add sterile or hot water until the unit is full. 4. Crimp down the hose end with the locking hemostat. 5. Quickly insert the cane into the carboy. 6. Lower the crimped end into a bucket or glass (your choice) and remove the clamp until the beer runs fairly clear. Re-clamp and lift hose above liquid level (stop flow completely). 7. Without touching the hose, use the hemostat to move the hose into the receiving carboy or bottling bucket. It helps to flood the new container with CO2 or argon gas. (argon is very heavy and also prevents oxidation). 8. Release the clamp and move the hose to the bottom of the receiver. NOTE: I sanitize my "brewery sink" with an Iodine/soap scrub prior to working with the racking cane and hose. This way I lay the hose and cane down in the sink and hot rinse.

22 years, 9 months

REMINDER: Collecting Entries for the 2003 MARCH MASHNESS this wee k

by Crist, Jonathan

JUST A REMINDER: We are collecting entries this week for the MARCH MASHNESS There still are 3 opportunities to drop off your entries: * Wednesday Feb 26th 7-10pm at Harwell's Steakhouse & Brewery in Shakopee * Thursday Feb 27th at the BJCP class @ Midwest between 6-10pm * Saturday March 1st **1-2:30pm** at the club meeting @ Rock Bottom NOTE: I have to leave the meeting no later than 2:30 I will have blank entries forms and bottle labels available at drop-off. Beers received this week will be delivered to St Cloud on Sunday March 2nd by John Longballa (Thanks John!) + + + + + + + + + + + + + + + + + The 2003 MARCH MASHNESS will be judge in St. Cloud on March 15-16. They are accepting entries between Feb 26th and March 12th * $6.00 per entry * 3 bottles (clean 12oz green or brown long neck) per entry * Only one entry per category Entry form, rules and labels are on their website: http://www.cloudytownbrewers.org.

22 years, 9 months

Fwd: Fw: Dogfish night at Delilah's this Thurday

by Ron Extract

-- Attached file included as plaintext by Ecartis -- Return-Path: <ron(a)sheltonbrothers.com> Received: from rly-xg04.mx.aol.com (rly-xg04.mail.aol.com [172.20.115.201]) by air-xg03.mail.aol.com (v90_r2.5) with ESMTP id MAILINXG34-0225172110; Tue, 25 Feb 2003 17:21:10 1900 Received: from smtp803.mail.sc5.yahoo.com (smtp803.mail.sc5.yahoo.com [66.163.168.182]) by rly-xg04.mx.aol.com (v92.15) with ESMTP id MAILRELAYINXG46-0225171911; Tue, 25 Feb 2003 17:19:11 -0500 Received: from adsl-64-108-206-91.dsl.chcgil.ameritech.net (HELO ron) (rextract@sbcglobal.net@64.108.206.91 with login) by smtp-sbc-v1.mail.vip.sc5.yahoo.com with SMTP; 25 Feb 2003 22:12:31 -0000 Message-ID: <005001c2dd1b$ecfdb2a0$6401a8c0@ron> From: "Ron Extract" <ron(a)sheltonbrothers.com> To: <brewron(a)aol.com> Subject: Fw: Dogfish night at Delilah's this Thurday Date: Tue, 25 Feb 2003 16:19:12 -0600 MIME-Version: 1.0 Content-Type: text/plain; charset="iso-8859-1" Content-Transfer-Encoding: 7bit X-Priority: 3 X-MSMail-Priority: Normal X-Mailer: Microsoft Outlook Express 6.00.2800.1106 X-MimeOLE: Produced By Microsoft MimeOLE V6.00.2800.1106 ----- Original Message ----- From: "Ron Extract" <ron(a)sheltonbrothers.com> To: <CBS-HB(a)LISTSERV.UIC.EDU> Sent: Tuesday, February 25, 2003 4:11 PM Subject: Dogfish night at Delilah's >From Sam Calagione at Dogfish Head: $2.50 pints of all dogfish beers. Including Olde School Barley Wine. Beer. Booze. Theater. "Me & some of the fellers decided to cook up a batch of home brew and the instructions on the yeast said 'add one packet and wait three days'...so we added three packets and waited one day. Well we drank all that brew right up the very next day..never been sicker in my life." - WOODY GUTHRIE JOIN US AT Delilah's ON Thurs. Feb. 27th AT 10:30 P.M. Join Dogfish Brewery founder Sam Calagione and the good folks of Delilah's for a night of compelling ales, homemade vodkas, rums, and gins and a monolog exploring an alternative universe in which Woody Guthrie chooses the career path of the father of craft brewing instead of the father of protest-singing. FROM THE DOGFISH HEAD BREWERY: Old School Barley Wine (world's strongest bottle-conditioned beer, refermented with figs, dates, & World Wide Yeast.) Bottle conditioned 90 Minute I.P.A. Dogfish Head Raison D'etre Dogfish Head Brown Honey Rum Blue Hen Vodka Pineapple Mint Gin An acoustic performance on the stage: The indomitable Jon Langford: Of Waco Brothers/Mekons fame. Designer of the Olde School Barley wine label. Inhibitor of the fiery spirit of Mr. Woody Guthrie.

22 years, 9 months

WestSide Meeting Tomorrow night (2/26) Part II

by Will Holway

I will not be arriving until around 7:00 pm, so people should try to arrive between 7:00 pm and 7:30 pm at WindRiver Brewing(http://www.windriverbrew.com/image/map.gif) Cheers WH __________________________________________________ Do you Yahoo!? Yahoo! Tax Center - forms, calculators, tips, more http://taxes.yahoo.com/

22 years, 9 months

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mba February 2003