Greetings Hombrew Members, Rick here with a special announcement about this Friday. Where has summer gone and what have we all been doing? This Friday, the MHBA will meet at Barley Johns for an afternoon (sunset) meeting. The event starts when you arrive and ends after the sun sets. Talk about an open-ended invitation!
What's in it for me? Great question. This meeting will be called to order and will include club updates, treasury status, upcoming events, and a few general business topics. Did I mention free beer? Someone always brings free beer and I just might be able to find a can or two down in the brewery! If I can't, John brews up some mighty fine beverages although I am still trying to weasel out a sample of his bourbon barrel porter.
John and his crew also cook up some pretty exotic foods and treats so stop by early for a snack and stay for the meeting.
Hope you can stop by. We will try to kick off the meeting around 6:00. Call or write if you have additional suggestions.
Thanks,
Rick O
MHBA
BOTH my fittings are BLACK... What am I going to do NOW???? ;-D I
presume by "Black" fitting you mean the "Liquid Out" fitting, and by
"White" you mean "Gas In", right? It's basically counter-pressure KEG
filling, right? Very tricksy it is, my preciousssssss....... ;-D
- Al
"Rick Oftel"
<Rick.Oftel@toro To: alboyce(a)bigfoot.com
.com> cc:
Subject: Re: ice how to
09/08/2003 08:43
AM
Good catch Al, Use dual black fittings to prevent splashing on the
receiving container. You can also use a little pressure on the receiving
container to control the flow. Connect a party tap valve to a white
fitting and use it to slowly bleed off the C02.
Rick Oftel
>>> aboyce(a)mn.rr.com 09/08/03 08:36AM >>>
Rick-
Do you have an "out-to-out" fitting to do that, ie., the ice-beer goes out
and goes into the second keg through it's "out" fitting?
- Al
----- Original Message -----
From: "Rick Oftel" <Rick.Oftel(a)toro.com>
To: <piatz(a)cray.com>; <fletty(a)umn.edu>
Cc: <mba(a)thebarn.com>
Sent: Monday, September 08, 2003 8:14 AM
Subject: Re: ice how to
> The easiest way to proceed is to force the liquid out of the ice with
gentle C02 pressure. The only problem is if the fittings freeze, they take
a few minutes to open up. In the beginning, the liquid will flow and the
ice will float on the top and remain in the first cornie. If all the
liquid
and ice moves between cornies, the slush needs to be colder.
>
> >>> Steve Piatz <piatz(a)cray.com> 08/27/03 12:04PM >>>
> Steve,
>
> I think a number of people have made the ice beer (deliberately or
> accidently) in a corn keg. After slushy, strain out the liquid by
> pouring off or whatever works best for you.
>
> Steve Fletty writes:
> >
> > So how does this work for an ice beer...?
> >
> > I froze 2 gallons in a carboy last night, thinking that the ice would
float
> > to the top and I could rack off the beer beneath the floating slush,
but
I
> > had a big beer slushy instead.
> >
> > So, it looks like I should use a bucket rather than a carboy.
> >
> > Do I then just use a slotted spoon to scoop out the ice or some of the
ice?
> >
> >
>
>
> --
> Steve Piatz piatz(a)cray.com
> Cray Inc. 651-605-9049
> 1340 Mendota Heights Road
> Mendota Heights, MN 55120
>
>
>
>
>
Jim, I used a false bottom like this one time also. Results were similar. After you get the flow moving and the flow clears, everything works well. It is a challenge to get started. Mike had a good comment and uses the outlet tube to keep the screen in place.
The easiest device to separate grain from wort is a SS screen. Not sure if it is Phils but it is a small tubular SS screen and outlet valve. Works very well although you leave a bit of sweet grain at the edges of the bucket.
My favorite device is a slotted manifold which I use in my mash/lauter-tun. It has the same small outlet valve and is connected to a 3/4 in slotted copper manifold. It is easy to make out of copper or plastic and works very well. Usually I get about 30 gravity points per pound of grain which is fairly decent for a home brewery.
If you go or consider going this route, check your grain sugar by tasting a pinch from various parts of the grain bed (after lautering). When you find sweet, you need to do some routing work.
Rick O
MHBA
>>> <jvoosen(a)usfamily.net> 09/02/03 01:36PM >>>
Thanks for all of the great responses. I think the best answer is to grab a mesh bag at Northern. It will be easy to use - easy cleanup and should resolve the problems of the floating bottom and grain plugging up the tube. Back out to the garage this weekend for another brew session.
Jim Voosen
Stillwater, Mn
Jim,
>
>You may want to try a mesh bag in the bucket. They look just like a hop
>bag but are large enough to fit a 5 gallon bucket. Can be purchased at
>the brew stores. Just put the false bottom in and then the bag. Not
>sure what ratio (quarts of water/lb of grain) you used but a stiffer
>mash will also help. I use about 1.15 quarts to 1 pound of grain.
>
>Hope this helps. Also I'm sure you will get many useful responses.
>Brewers like to help.
>
>Curt Stock
>
>-----Original Message-----
>From: jvoosen(a)usfamily.net [mailto:jvoosen@usfamily.net]
>Sent: Tuesday, September 02, 2003 10:25 AM
>To: mba(a)thebarn.com
>Subject: 1st All Grain Brew
>
>
>I tried my hand at my first all grain brew over the weekend. While this
>was a very interesting experience compared to extract kits, I ran into
>one issue and looking for advice.
>
>When it came time to sparge, I found out the phalse bottom (plastic) had
>floated and grain plugged up the outlet hose to the brew kettle. This
>is where strainers come in handy. Would hate to pour this out in the
>garden.
>
>Any ideas on how to anchor this down ??
>
>Thanks in advance!
>
>Jim Voosen
>Stillwater, Mn
>
>
>------ http://USFamily.Net/info - Unlimited Internet - From $8.99/mo!
>------
>
>
>
------ http://USFamily.Net/info - Unlimited Internet - From $8.99/mo! ------
The easiest way to proceed is to force the liquid out of the ice with gentle C02 pressure. The only problem is if the fittings freeze, they take a few minutes to open up. In the beginning, the liquid will flow and the ice will float on the top and remain in the first cornie. If all the liquid and ice moves between cornies, the slush needs to be colder.
>>> Steve Piatz <piatz(a)cray.com> 08/27/03 12:04PM >>>
Steve,
I think a number of people have made the ice beer (deliberately or
accidently) in a corn keg. After slushy, strain out the liquid by
pouring off or whatever works best for you.
Steve Fletty writes:
>
> So how does this work for an ice beer...?
>
> I froze 2 gallons in a carboy last night, thinking that the ice would float
> to the top and I could rack off the beer beneath the floating slush, but I
> had a big beer slushy instead.
>
> So, it looks like I should use a bucket rather than a carboy.
>
> Do I then just use a slotted spoon to scoop out the ice or some of the ice?
>
>
--
Steve Piatz piatz(a)cray.com
Cray Inc. 651-605-9049
1340 Mendota Heights Road
Mendota Heights, MN 55120
Susan Ruud called me and asked if anyone had some tap handles (3) that she
can borrow for Swally's jockey box that will be serving water at the Autumn
Brew Review tomorrow. Plain (non-branded) ones would be best, even the
cheap black plastic kind, but at this point, even branded ones would be OK.
Swally - if you're reading this, bring your commercial ones, OK? If anyone
else can bring them, email me by noon tomorrow.
If anyone else can bring a ball-lock cornie keg filled with their city's tap
water for tomorrow, that would be great too.
Thanks!
- Al
I've had some inquiries about the status of the St. Croix Beer brands. Any
questions should be directed to Tod Fyten at fytenburg(a)earthlink.net.
Karl Bremer
He
----- Original Message -----
From: "Wally Klopp" <vonklopp(a)pitel.net>
To: <vonklopp(a)pitel.net>
Sent: Thursday, September 04, 2003 1:13 PM
Subject: von klopp brew shop
> Greetings,
> Just in case you intended to purchase wine making grapes and forgot to
> do it, here is a gentle reminder that reds are still available. Please
> open the attachment for the ordering details.
> Please plan on these dates. Paul anticipates having the Foch here on
> the 21st of September and the Frontenac the 28th. If anything changes
> I'll let you know.
> I neglected to mention that a Malo-lactic culture is a good thing to add
> to these two reds. If you want some please let me know. They are $5.00
> each, enough for six gallons of wine. I will order them the week before
> we crush so they will be here when you are.
> If you aren't ordering grapes you are invited to stop by on the 28th to
> see the entire wine making process, live and in color (purple to be
> exact). Bring some wine and chat with the wine makers.
> Call me if you have any questions.
> Cheers!
> Wally
> --
> Wally Klopp
>
> Phone: 1-507-356-8336
> Phone: 1-800-596-2739
> Fax: 1-800-320-5432
>
> Pine Cheese Mart and Von Klopp Brew Shop
> 51146 Hwy 52 Blvd.
> Pine Island, MN 55963-0386
>
> www.PineCheeseMart.com
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-- Type: application/msword
-- File: Festival notice 2003.doc
Dennis at Semplex brings in a semi-load of California vintage grape
juice in the fall. He hasn't heard from his supplier yet this year, but
he will keep customers' names on a call-back list. Whites come in five
gallon containers; reds are in six gallon containers with the grape
skins. The Semplex number is 612-522-0500.
Paul
-----Original Message-----
From: piatz(a)cray.com [mailto:piatz@cray.com]
Sent: Thursday, September 04, 2003 11:40 AM
To: fletty(a)umn.edu
Cc: mba(a)thebarn.com
Subject: Re: grapes
Steve,
Last year the Von Klopp HBS in Pine Island (north of Rochester on US
52) had a setup to order local wine grapes. They are at
http://www.makewineandbeer.com/
I think there were several local vineyards that had grapes available
last
yesr, check with Chris at Northern Brewer.
Steve Fletty writes:
>
> Does anyone know anything about anyone brining in grapes from
California? Or
> the availabiltiy of local wine grapes?
>
> I'm interested in making some wine from fresh grapes if anyone has any
info.
>
>
--
Steve Piatz piatz(a)cray.com
Cray Inc. 651-605-9049
1340 Mendota Heights Road
Mendota Heights, MN 55120
Steve,
Last year the Von Klopp HBS in Pine Island (north of Rochester on US
52) had a setup to order local wine grapes. They are at
http://www.makewineandbeer.com/
I think there were several local vineyards that had grapes available last
yesr, check with Chris at Northern Brewer.
Steve Fletty writes:
>
> Does anyone know anything about anyone brining in grapes from California? Or
> the availabiltiy of local wine grapes?
>
> I'm interested in making some wine from fresh grapes if anyone has any info.
>
>
--
Steve Piatz piatz(a)cray.com
Cray Inc. 651-605-9049
1340 Mendota Heights Road
Mendota Heights, MN 55120
