I found a new place, for me at least, called McCoy's off Excelsior Blvd
in St. Louis Park. It's in the area with the new buildings east of 100
at 3801 Grand Way. I think it's called Excelsior at Grand.
They're part of McCoy's from Kansas City and have 3 of their own beers
on tap as well as Boulevard Wheat.
The bartender, Chris, used to be a journeyman brewer and may join our club.
They've got a nice back room with fireplace that we could use for a club
meeting.
So, stop by and check them out.
Ray is right. But there are corrections that can be made to account for the
skewing of the reading due to the alcohol presence. These involve a precise
measuring of the OG. So in turn your refractometer can give you reasonably
accurate FG readings. If using ProMash there try this In Promash go to
Calculators>Refractometers Utilities>Specific Gravity During Fermentation.
I think if you then plug your values into that calculator your Refract
values will match your Hydrometer values. If not using Promash then try a
website like this http://brew.stderr.net/refractometer.html which will due
the same thing. Hope thi helps. Cheers!
Juno Choi
Northern Brewer
Store (651)291-8849
Fax (651)223-6114
juno(a)northernbrewer.com
On 11 Mar 2005, Jim L. Ellingson wrote:
> An interesting discussion why you can't measure the FG of your
> fermented beverage w/ your refractomer....
>
> Cheers,
> Jim
>
> mmmmm. Maibock is back!
>
>
> ----- Forwarded message from zemo <zemo(a)AMERITECH.NET> -----
>
> X-MessageWall-Score: 0 (smtp-relay.enet.umn.edu)
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> Date: Fri, 11 Mar 2005 16:39:35 -0600
> Reply-To: zemo <zemo(a)AMERITECH.NET>
> From: zemo <zemo(a)AMERITECH.NET>
> Subject: Re: Plato / Brix
> To: CBS-HB(a)LISTSERV.UIC.EDU
> Precedence: list
>
> Several people questioned my post off list.
> So, as soon as I got home, I pulled a sample
> of the saison to check the SG and went over
> my recipe data.
>
> The OG of the saison was 1.054.
> [I confused it w/ a 1.063 biere de garde.]
>
> I used a "bottling" hydrometer to check the FG.
> Range 0.990-1.020. It's reading 1.005 @ 60F.
> [Carboy was sitting on cellar floor @ 60F.]
>
> A recalibrated refractometer reading was 6.2 Brix.
> In ProMash, in the "Gravity During Fermentation"
> calculator, that equals 1.007. Close. 8^)>
>
> Should I try Clinitest? 8^)> x2
>
> Andy, what was the OG of your tripel?
>
> Z
>
> ----- Original Message -----
> From: "Zemo" <zemo(a)BUYVICTORY.COM>
> To: <CBS-HB(a)LISTSERV.UIC.EDU>
> Sent: Friday, March 11, 2005 11:45 AM
> Subject: Re: Plato / Brix
>
>
> > Unless you have the brewing software ProMash
> > ($25, www.promash.com) which has a calculator
> > for "Determining Gravity During Fermentation".
> >
> > You enter the OG and your Brix/Plato reading.
> >
> > Example:
> > My saison's OG was 1.063.
> > My refractometer reading was 6.0 Brix.
> > Final gravity: 1.005
> >
> > Z
> >
> > ----- Original Message -----
> > From: "Ray Daniels" <raydan(a)AMERITECH.NET>
> > To: <CBS-HB(a)LISTSERV.UIC.EDU>
> > Sent: Friday, March 11, 2005 10:53 AM
> > Subject: Re: Plato / Brix
> >
> >
> > > Andy:
> > >
> > > Alcohol corrupts the reading of refractometers and they can't be used
to
> > > assess TG. (Visual properties of alcohol are different from those of
> > > water/wort.) Sorry to disappoint you, but you'll have to use a good
> > > old-fashioned hydrometer for that. (Either that or a pycnometer, but
you
> > > don't want to go there unless you have a scale that is precise to
> > > hundredths of a gram.)
> > >
> > > The refractomerter is still great for OGs and assessing yield from
the
> > > mash.
> > >
> > > Cheers,
> > >
> > > Ray Daniels
> > > Director, Craft Beer Marketing
> > > Brewers Association
> > >
> > > ray(a)brewersassociation.org
> > > 773-665-1300 Chicago Office
> > > 303-447-0816 x125 Boulder Office
> > > or 312-203-8383 cell
> > >
> > >
> > >
> > > As of January 1, 2005 we are officially the "Brewers Association."
> > > Please note the new name and email address.
> > >
> > >
> > >
> > > > -----Original Message-----
> > > > From: Chicago Beer Society Home Brewer List
> > > > [mailto:CBS-HB@LISTSERV.UIC.EDU] On Behalf Of Andrew R. Smith
> > > > Sent: Friday, March 11, 2005 10:50 AM
> > > > To: CBS-HB(a)LISTSERV.UIC.EDU
> > > > Subject: Plato / Brix
> > > >
> > > >
> > > > Question:
> > > >
> > > > Are the Plato and Brix scales interchangeable? Everything
> > > > I've read so far says that they are, but I'm running into
> > > > contradictions.
> > > >
> > > > Using my new, automatic temp compensation refractometer,
> > > > calibrated with distilled water, I get a reading of ~ 6 Brix
> > > > on a Paulaner Munich Lager (which should have a final gravity
> > > > ~ 3 deg Plato). So, the obvious conclusions I'm coming up
> > > > with are that either the scales are not completely
> > > > interchangeable, my new refractometer is a dud, or I'm using
> > > > my new refractometer incorrectly.
> > > >
> > > > I've got a Tripel that's been in the secondary for more than
> > > > a month and has been hovering at ~ 9 Brix for the last two
> > > > weeks (measured using the same technique as above). I've
> > > > been reluctant to bottle it because Promash tells me that it
> > > > should be ~ 3 deg Plato at FG. If the scales are
> > > > interchangeable, I've got a slow/stuck fermentation. If they
> > > > aren't, I might be able to get on with my brewing life and
> > > > package my beer.
> > > >
> > > > Any help out there?
> > > >
> > > > Thanks a ton,
> > > > Andy Smith
> > > >
>
> ----- End forwarded message -----
>
> --
> ------------------------------ *
> * Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu *
> * University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX *
> * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *
>
>
>
An interesting discussion why you can't measure the FG of your
fermented beverage w/ your refractomer....
Cheers,
Jim
mmmmm. Maibock is back!
----- Forwarded message from zemo <zemo(a)AMERITECH.NET> -----
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Date: Fri, 11 Mar 2005 16:39:35 -0600
Reply-To: zemo <zemo(a)AMERITECH.NET>
From: zemo <zemo(a)AMERITECH.NET>
Subject: Re: Plato / Brix
To: CBS-HB(a)LISTSERV.UIC.EDU
Precedence: list
Several people questioned my post off list.
So, as soon as I got home, I pulled a sample
of the saison to check the SG and went over
my recipe data.
The OG of the saison was 1.054.
[I confused it w/ a 1.063 biere de garde.]
I used a "bottling" hydrometer to check the FG.
Range 0.990-1.020. It's reading 1.005 @ 60F.
[Carboy was sitting on cellar floor @ 60F.]
A recalibrated refractometer reading was 6.2 Brix.
In ProMash, in the "Gravity During Fermentation"
calculator, that equals 1.007. Close. 8^)>
Should I try Clinitest? 8^)> x2
Andy, what was the OG of your tripel?
Z
----- Original Message -----
From: "Zemo" <zemo(a)BUYVICTORY.COM>
To: <CBS-HB(a)LISTSERV.UIC.EDU>
Sent: Friday, March 11, 2005 11:45 AM
Subject: Re: Plato / Brix
> Unless you have the brewing software ProMash
> ($25, www.promash.com) which has a calculator
> for "Determining Gravity During Fermentation".
>
> You enter the OG and your Brix/Plato reading.
>
> Example:
> My saison's OG was 1.063.
> My refractometer reading was 6.0 Brix.
> Final gravity: 1.005
>
> Z
>
> ----- Original Message -----
> From: "Ray Daniels" <raydan(a)AMERITECH.NET>
> To: <CBS-HB(a)LISTSERV.UIC.EDU>
> Sent: Friday, March 11, 2005 10:53 AM
> Subject: Re: Plato / Brix
>
>
> > Andy:
> >
> > Alcohol corrupts the reading of refractometers and they can't be used to
> > assess TG. (Visual properties of alcohol are different from those of
> > water/wort.) Sorry to disappoint you, but you'll have to use a good
> > old-fashioned hydrometer for that. (Either that or a pycnometer, but you
> > don't want to go there unless you have a scale that is precise to
> > hundredths of a gram.)
> >
> > The refractomerter is still great for OGs and assessing yield from the
> > mash.
> >
> > Cheers,
> >
> > Ray Daniels
> > Director, Craft Beer Marketing
> > Brewers Association
> >
> > ray(a)brewersassociation.org
> > 773-665-1300 Chicago Office
> > 303-447-0816 x125 Boulder Office
> > or 312-203-8383 cell
> >
> >
> >
> > As of January 1, 2005 we are officially the "Brewers Association."
> > Please note the new name and email address.
> >
> >
> >
> > > -----Original Message-----
> > > From: Chicago Beer Society Home Brewer List
> > > [mailto:CBS-HB@LISTSERV.UIC.EDU] On Behalf Of Andrew R. Smith
> > > Sent: Friday, March 11, 2005 10:50 AM
> > > To: CBS-HB(a)LISTSERV.UIC.EDU
> > > Subject: Plato / Brix
> > >
> > >
> > > Question:
> > >
> > > Are the Plato and Brix scales interchangeable? Everything
> > > I've read so far says that they are, but I'm running into
> > > contradictions.
> > >
> > > Using my new, automatic temp compensation refractometer,
> > > calibrated with distilled water, I get a reading of ~ 6 Brix
> > > on a Paulaner Munich Lager (which should have a final gravity
> > > ~ 3 deg Plato). So, the obvious conclusions I'm coming up
> > > with are that either the scales are not completely
> > > interchangeable, my new refractometer is a dud, or I'm using
> > > my new refractometer incorrectly.
> > >
> > > I've got a Tripel that's been in the secondary for more than
> > > a month and has been hovering at ~ 9 Brix for the last two
> > > weeks (measured using the same technique as above). I've
> > > been reluctant to bottle it because Promash tells me that it
> > > should be ~ 3 deg Plato at FG. If the scales are
> > > interchangeable, I've got a slow/stuck fermentation. If they
> > > aren't, I might be able to get on with my brewing life and
> > > package my beer.
> > >
> > > Any help out there?
> > >
> > > Thanks a ton,
> > > Andy Smith
> > >
----- End forwarded message -----
--
------------------------------ *
* Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu *
* University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX *
* Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *
----- Forwarded message from Ray Daniels <raydan(a)AMERITECH.NET> -----
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Date: Fri, 11 Mar 2005 10:53:31 -0600
Reply-To: Ray Daniels <raydan(a)AMERITECH.NET>
From: Ray Daniels <raydan(a)AMERITECH.NET>
Subject: Re: Plato / Brix
Comments: To: "Andrew R. Smith" <andrewrsmith2002(a)HOTMAIL.COM>
To: CBS-HB(a)LISTSERV.UIC.EDU
In-Reply-To: <BAY12-DAV6AC464D75A4AAE15DA16ADD530(a)phx.gbl>
Precedence: list
Andy:
Alcohol corrupts the reading of refractometers and they can't be used to
assess TG. (Visual properties of alcohol are different from those of
water/wort.) Sorry to disappoint you, but you'll have to use a good
old-fashioned hydrometer for that. (Either that or a pycnometer, but you
don't want to go there unless you have a scale that is precise to
hundredths of a gram.)
The refractomerter is still great for OGs and assessing yield from the
mash.
Cheers,
Ray Daniels
Director, Craft Beer Marketing
Brewers Association
ray(a)brewersassociation.org
773-665-1300 Chicago Office
303-447-0816 x125 Boulder Office
or 312-203-8383 cell
As of January 1, 2005 we are officially the "Brewers Association."
Please note the new name and email address.
> -----Original Message-----
> From: Chicago Beer Society Home Brewer List
> [mailto:CBS-HB@LISTSERV.UIC.EDU] On Behalf Of Andrew R. Smith
> Sent: Friday, March 11, 2005 10:50 AM
> To: CBS-HB(a)LISTSERV.UIC.EDU
> Subject: Plato / Brix
>
>
> Question:
>
> Are the Plato and Brix scales interchangeable? Everything
> I've read so far says that they are, but I'm running into
> contradictions.
>
> Using my new, automatic temp compensation refractometer,
> calibrated with distilled water, I get a reading of ~ 6 Brix
> on a Paulaner Munich Lager (which should have a final gravity
> ~ 3 deg Plato). So, the obvious conclusions I'm coming up
> with are that either the scales are not completely
> interchangeable, my new refractometer is a dud, or I'm using
> my new refractometer incorrectly.
>
> I've got a Tripel that's been in the secondary for more than
> a month and has been hovering at ~ 9 Brix for the last two
> weeks (measured using the same technique as above). I've
> been reluctant to bottle it because Promash tells me that it
> should be ~ 3 deg Plato at FG. If the scales are
> interchangeable, I've got a slow/stuck fermentation. If they
> aren't, I might be able to get on with my brewing life and
> package my beer.
>
> Any help out there?
>
> Thanks a ton,
> Andy Smith
>
----- End forwarded message -----
--
------------------------------ *
* Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu *
* University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX *
* Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *
Andy:
Alcohol corrupts the reading of refractometers and they can't be used to
assess TG. (Visual properties of alcohol are different from those of
water/wort.) Sorry to disappoint you, but you'll have to use a good
old-fashioned hydrometer for that. (Either that or a pycnometer, but you
don't want to go there unless you have a scale that is precise to
hundredths of a gram.)
The refractomerter is still great for OGs and assessing yield from the
mash.
Cheers,
Ray Daniels
Director, Craft Beer Marketing
Brewers Association
ray(a)brewersassociation.org
773-665-1300 Chicago Office
303-447-0816 x125 Boulder Office
or 312-203-8383 cell
As of January 1, 2005 we are officially the "Brewers Association."
Please note the new name and email address.
> -----Original Message-----
> From: Chicago Beer Society Home Brewer List
> [mailto:CBS-HB@LISTSERV.UIC.EDU] On Behalf Of Andrew R. Smith
> Sent: Friday, March 11, 2005 10:50 AM
> To: CBS-HB(a)LISTSERV.UIC.EDU
> Subject: Plato / Brix
>
>
> Question:
>
> Are the Plato and Brix scales interchangeable? Everything
> I've read so far says that they are, but I'm running into
> contradictions.
>
> Using my new, automatic temp compensation refractometer,
> calibrated with distilled water, I get a reading of ~ 6 Brix
> on a Paulaner Munich Lager (which should have a final gravity
> ~ 3 deg Plato). So, the obvious conclusions I'm coming up
> with are that either the scales are not completely
> interchangeable, my new refractometer is a dud, or I'm using
> my new refractometer incorrectly.
>
> I've got a Tripel that's been in the secondary for more than
> a month and has been hovering at ~ 9 Brix for the last two
> weeks (measured using the same technique as above). I've
> been reluctant to bottle it because Promash tells me that it
> should be ~ 3 deg Plato at FG. If the scales are
> interchangeable, I've got a slow/stuck fermentation. If they
> aren't, I might be able to get on with my brewing life and
> package my beer.
>
> Any help out there?
>
> Thanks a ton,
> Andy Smith
>
Hello,
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Some times have been changed.
If you have questions, contact Tom Seefurth (info at end of message).
Z
________________________________________________________________
It would be safe to start at about 9AM or so on Saturday, March 19, 2005
1st stop would be to Jimmy " the sausage guy" Rackow. He is happy to do a
brat / sausage tasting for a nominal fee of $2.00 per person which will be
applied as a credit toward a purchase. He has a variety of Brat flavors &
also sells summer sausage, lanjagers, hot sticks, bacon & more. People are
welcome to pair their beers with the samples.
The trip from Elgin should not be more than 1 1/2 - 2 hrs.
The address is: N1943 Schindler Rd; Juda, WI 53550 608-325-4547 (arrive
11-11:30) Leave 12:00
2nd stop is 20 minutes north of the sausage factory, J&C Cheese. Josh &
Carla have a number of specialty cheeses including: Flavored Farmers with
Habanero, Jalapeno, Veggies, Caraway & more for about 3.00 per lb. He has
2-5 yr old cheddar , Muenster , smoked cheeses, swiss, linburger, & more all
at or about wholesale. He has agreed to do a free cheese tasting. Folks are
welcome to bring beer & pair 'em up if they like.
Address is: W3075 Cnty Hwy EE; Monticello, WI 53570 608-938-4813 (Arrive
12:20- 12:30) leave 1:00
3rd Stop
New Glarus Brewery (Arrive 1:15 - 1:30)
Rte 69; New Glarus, WI
Leave 2:30
Time Permitting Before or After:
Brennans. Great selection of regional beers & wine.
Just off Rte 69 (701 8th St; Monroe, WI) 608-325-4433 Arrive 2:05 - 2:35
Leave 2:35 - 2:55
Alp & Dell is a small cheese shop with some pretty cool international
cheese and is just north of Brennans Just off Rte 69. (657 2nd St; Monroe)
608-328-3355 Would be a good place to stop before Brennans.
4th Stop Huber.
Tour the 2nd oldest brewery in America, taste some great beer and sit in on
a seminar by Brewmaster, Kris Kalov. Also Empties are for sale at $1.00 per
case at a first come, first serve basis. The brewery also has a really cool
gift shop & lots 'o' memorabilia. Cost for tour & seminar is $2.00. Need to
arrive by 3PM.
1208 14th Ave; Monroe 608-325-3191
If applicable, there is a deli / bar called Baumgardners just footsteps away
from the brewery where folks can pour a few down and grab the best deli
samiches in the area. Good place to have a late lunch or dinner, time
permiting.
Don't have the address but it's in the square, can't miss it.
I figure with all of the tastings, there should be enough food in everyone's
system until 5 or so.
Roger had mentioned the possibility of arranging for a bus????
If you are driving, please have a designated driver & I suggest getting
directions from your favorite internet direction source. I will be traveling
the "goat paths" as the countryside is gorgeous.
Families are welcome. The brewery makes some great root beer & soda called
"Blumers" that they have available.
Accomodations
Americ Inn
424 4th Ave
Monroe, WI
608-328-3444
Super 8
608-325-1500
There are a number of bed and breakfasts in New Glarus.
If you have already RSVP'D then I have your information. If you have not
RSVP'D please do so ASAP.
Look forward to a great time. Will post any updates when necessary
Any questions:
Tom Seefurth
630-377-6888
Realtom(a)sbcglobal.net
Jim,
--- j.voosen(a)comcast.net wrote:
> Last Saturday I picked up a Dopplebock extract kit from Northern
> which came with a yeast smack pack. I see on the new smack packs you
> can activate the yeast 1 - 3 hours before brewing. Any advantage or
> disadvantage to activate the night before you are going to brew??
> When pitching the yeast, I heard it was better to have the wort
> temperature pretty close to the temperature of the yeast. How
> important is this?
You should always make a starter wort -- 1/4lb DME (dry malt extract) +
1 qt water (after boiling, so add a little more than 1 qt prior to
boiling). An easy way to do this is to set aside a couple hours on an
evening or weekend, and boil up a couple gallons of wort (15 minutes of
boil time is plenty), then pour into canning jars, and can for another
15 minutes. Pull out of hot water to cool on cooling rack -- careful,
it's really hot!
Now anytime you go to brew, about 3 days before brewing, just sterilize
a 1/2 gallon glass bottle (apple juice bottles or similar work fine),
pour in your sterile wort from mason jar (be sure to wipe the outside
of mason jar with sterilizer, and/or flame the edge you'll be pouring
over. if you feel like it, you can smack the pack before doing all the
sterilizing, then shake the package well, cut with sterilized scissors
or knife and pour into mini-fermenter. Just add a drilled, sterilized
rubber stopper (I think they are no. 8's) and a sterilized airlock.
Starters should be at or just past high krauesen (sp?) which is when
the foam has risen in the jar, then started to fall again, but not
completely gone, though we frequently build up starters a week in
advance.
Temperature of pitched starter should be as close to the temperature of
the wort, which should be as close to the temperature of the
fermentation.
> When lagering, should I wait until the fermentation activity starts
> to slow before cooling the beer down. Is it better to wait until I
> rack it over the the secondary and then put it in the refrig for a
> couple of weeks? Our basement is in the upper 50's - is this OK or
> should I lager it in a refrig at cooler temps?
For a Doppelbock, I'd ferment it in the basement in the 50's and lager
as close to 34F as possible.
You _definitely_ want to wait until fermentation subsides -- I remember
waiting until the airlock only bubbled once/minute, but I don't have
the kind of time management for that anymore, so I just wait until the
weekend after it's done fermenting to transfer to secondary. Not
waiting can produce seriously bad results. Waiting too long has minimal
negative effects -- possible yeast autolyzation (sp?), but that would
take several weeks or longer to produce.
Andrew
> Thanks in advance.
>
> Jim Voosen
> Stillwater, Mn
>
>
>
Last Saturday I picked up a Dopplebock extract kit from Northern which came with a yeast smack pack. I see on the new smack packs you can activate the yeast 1 - 3 hours before brewing. Any advantage or disadvantage to activate the night before you are going to brew??
When pitching the yeast, I heard it was better to have the wort temperature pretty close to the temperature of the yeast. How important is this?
When lagering, should I wait until the fermentation activity starts to slow before cooling the beer down. Is it better to wait until I rack it over the the secondary and then put it in the refrig for a couple of weeks? Our basement is in the upper 50's - is this OK or should I lager it in a refrig at cooler temps?
Thanks in advance.
Jim Voosen
Stillwater, Mn
