mba April 2005

mba@thebarn.com

28 participants
48 discussions

by allan.boyce＠usbank.com

More from Boreal Brewers on CO2. ----- Forwarded by Allan V Boyce/MN/USB on 04/07/2005 10:03 AM ----- "Mike Norden" 04/06/2005 08:33 PM To cc Subject Re: Home brewing and carbon monoxide The college is required to have mandated levels of fresh air which is very good. Usually at least 15 CFM/person (occupant load). Houses in MN are also required to have .35 air exchanges/hr. Unfortunately the code is not enforced much out of the Metro areas (northwoods, independent, don't tell us what to do attitude). The air inside your home is at least twice as bad as the outside air and on average 5 times worse than the air outside. Hence, we are suffering from unprecedented levels of Asthma, Allergies and other respiratory ailments. Move it outside is absolutely correct! But this only solves this small piece of the bigger puzzle. Get fresh air in your homes!!!!!!! and for that matter every place you work and play. Mikey Steve Benson wrote: > Move it outside and use a tukey cooker size burner. > > I've been teaching brewing classes in Grand Rapids, in a lab at the > community college. On brewing nights, we have two turkey cooker > burners going with two batches of beer. We keep one window open, and > the classroom door open, and my CO detector has never ticked up off of > zero. > > - Steve Benson > >> >> On Apr 3, 2005, at 7:32 PM, Harvey & Frannie Tjader wrote: >> >>> I have a carbon monoxide detector in my dining room. It reads "0" >>> all the time, except this morning while I was cooking up a batch of >>> IPA, when I noticed it read 56 ppm. >>> >>> I brew on the kitchen gas range in a 20 quart kettle. My guess is >>> that the wide base of the kettle and the fact that the heat is >>> turned up to the max results in incomplete combustion. >>> >>> I opened a few windows and turned on the exhaust fan over the range >>> and the detector reading went down into the high 30s to mid 40s. A >>> few minutes after I shut the heat off, the reading returned to zero. >>> >>> I'm going to look for a way to raise the brewpot a bit higher from >>> the range top and see if that solves the problem. >>> >>> A CO level of 50 is the highest permissible level for an adult to >>> be exposed to over an 8 hour period, according to OSHA. >>> >>> Harvey >>> > > > > ------------------------------------------------------------------------------ Electronic Privacy Notice. This e-mail, and any attachments, contains information that is, or may be, covered by electronic communications privacy laws, and is also confidential and proprietary in nature. If you are not the intended recipient, please be advised that you are legally prohibited from retaining, using, copying, distributing, or otherwise disclosing this information in any manner. Instead, please reply to the sender that you have received this communication in error, and then immediately delete it. Thank you in advance for your cooperation. ==============================================================================

20 years, 8 months

FW: [SPHBC] Equipment for sale

by Al Boyce

FYI -----Original Message----- From: Sphbc-bounces(a)sphbc.org [mailto:Sphbc-bounces@sphbc.org] On Behalf Of D SCOTT SHULTZ Sent: Tuesday, April 05, 2005 4:57 PM To: St. Paul Homebrewers Club - Public Mailing List Subject: [SPHBC] Equipment for sale Alas, I have decided that buying beer at brewpubs and Blue Max is better than brewing my own (which are still pretty good!). With heavy heart I offer up for sale a collection of equipment best described as "Advanced Beginners Extract-Brewing Kit". Included in this collection: 2- 5-gal. glass carboys 1- 6.5-gal. glass carboy Propane turkey fryer 30 qt. aluminum kettle Smaller aluminum kettle Immersion chiller Yeast starter kit Oxygenator and airstone Misc. tubes, siphons, bottles, etc. Easily $300 worth of equipment in excellent (though dusty) shape for $150.00. I'm in Highland Park, St. Paul (not far from Northern Homebrewers where most of the equipment was purchased). Please call or email me if interested. bellsong1(a)msn.com 651-696-9274 Scott Shultz www.squngee.com 651-699-6500 _______________________________________________ Sphbc mailing list Sphbc(a)sphbc.org http://sphbc.org/mailman/listinfo/sphbc_sphbc.org

20 years, 8 months

RE: Home brewing and carbon monoxide

by aboyce＠mn.rr.com

>> Excessive moisture from hot tubs, showers, combustion, >> FARTING, etc. will require additional ventilation. Geez, for our CHILI CONTEST in February, we'd better start having it OUTSIDE to get sufficient ventilation!!! ;-D I wonder what sort of Air Exchanger that ballroom in Chicago had at the NHC for sausage and cheese night....? - Al Original Message: ----------------- From: Mike Moranz mmoranz(a)net-info.com Date: Tue, 05 Apr 2005 15:08:47 -0500 To: mba(a)thebarn.com, mnbrewers(a)yahoogroups.com Subject: RE: Home brewing and carbon monoxide Not discounting fresh air but, the state does NOT require air exchangers in all new homes. I hate to see erroneus info passed on without facts. In the states infinite wisdom, they mandated tightly sealed houses as an energy saving factor. Unfortunately, this backfired when people started getting sick from all the allergens, moisture, and just plain bad air. To fix? this, they now mandate a certain amount of airflow, or air exchange, with an even tighter seal that helps control the air. This can be accomplished by constant operation vent fans, or the expensive air exchanger, neither of which will pull/exchange any more air than their rated capacity. Excessive moisture from hot tubs, showers, combustion, farting, etc. will require additional ventilation. Opening the windows is the cheapest and safest thing you can do in a newer home. Older homes are not as sensitive since they're full of cracks and air leakage. I think the state should have mandated efficiency in appliances, rather than the shrink wrap vacuum seal method. My .02 Mike Moranz > -----Original Message----- > From: mba-bounce(a)thebarn.com [mailto:mba-bounce@thebarn.com]On Behalf Of > allan.boyce(a)usbank.com > Sent: Tuesday, April 05, 2005 11:29 AM > To: mba(a)thebarn.com; mnbrewers(a)yahoogroups.com > Subject: Fw: Home brewing and carbon monoxide > > > From the Boreal Brewers email list.... > ----- Forwarded by Allan V Boyce/MN/USB on 04/05/2005 11:27 AM ----- > > "Mike Norden" > 04/03/2005 09:47 PM > > To > > cc > > Subject > Re: Home brewing and carbon monoxide > > > > > > > Carbon Monoxide is very common from household gas ranges although the > level is usually less from natural gas ranges. Any time you have a non > vented appliance you run a good risk of CO. We never want to see any CO > in a home, but it is not uncommon to see 5 PPM form people who smoke. > 50 PPM is not good and you should be venting your home while you brew, > or any other long cooking session. Fresh air is always good in a home > and is one of the reasons the state of Minn. requires Air Exchangers in > all new homes. I have had one in my home since 1989 and would not live > in a home with out one (one of the good government requirements). > "Dilution is the solution to Pollution". > > That being said, it is great > that you have a CO detector. Especially one with a digital readout > which will tell you the exact level in your home. 50 PPM is not that > uncommon and you can have 200 PPM for less than on hour, according to > OSHA, with no concern. The time weighted average for a worker with no > concern is 8 PPM over an 8 hour period. As you can see the levels of > concern are somewhat dependent on time and levels. CO builds up in the > system and takes many hours to be removed from the body. It also > affects children much worse than adults. > > As with all "indoor air > quality" problems, ventilation is the best place to start. IAQ > according to the EPA and American Lung Association is one of the > greatest health concerns in America today. Both web sites are very > informative with tons of info. Mikey > > Harvey & Frannie Tjader wrote: > > > I have a carbon monoxide detector in my dining room. It reads "0" all > > the time, except this morning while I was cooking up a batch of IPA, > > when I noticed it read 56 ppm. > > > > I brew on the kitchen gas range in a 20 quart kettle. My guess is > > that the wide base of the kettle and the fact that the heat is turned > > up to the max results in incomplete combustion. > > > > I opened a few windows and turned on the exhaust fan over the range > > and the detector reading went down into the high 30s to mid 40s. A > > few minutes after I shut the heat off, the reading returned to zero. > > > > I'm going to look for a way to raise the brewpot a bit higher from the > > range top and see if that solves the problem. > > > > A CO level of 50 is the highest permissible level for an adult to be > > exposed to over an 8 hour period, according to OSHA. > > > > Harvey > > > > > ------------------------------------------------------------------ > ------------ > Electronic Privacy Notice. This e-mail, and any attachments, > contains information that is, or may be, covered by electronic > communications privacy laws, and is also confidential and > proprietary in nature. If you are not the intended recipient, > please be advised that you are legally prohibited from retaining, > using, copying, distributing, or otherwise disclosing this > information in any manner. Instead, please reply to the sender > that you have received this communication in error, and then > immediately delete it. Thank you in advance for your cooperation. > ================================================================== > ============ > > > -------------------------------------------------------------------- mail2web - Check your email from the web at http://mail2web.com/ .

20 years, 8 months

Fw: Home brewing and carbon monoxide

by allan.boyce＠usbank.com

>From the Boreal Brewers email list.... ----- Forwarded by Allan V Boyce/MN/USB on 04/05/2005 11:27 AM ----- "Mike Norden" 04/03/2005 09:47 PM To cc Subject Re: Home brewing and carbon monoxide Carbon Monoxide is very common from household gas ranges although the level is usually less from natural gas ranges. Any time you have a non vented appliance you run a good risk of CO. We never want to see any CO in a home, but it is not uncommon to see 5 PPM form people who smoke. 50 PPM is not good and you should be venting your home while you brew, or any other long cooking session. Fresh air is always good in a home and is one of the reasons the state of Minn. requires Air Exchangers in all new homes. I have had one in my home since 1989 and would not live in a home with out one (one of the good government requirements). "Dilution is the solution to Pollution". That being said, it is great that you have a CO detector. Especially one with a digital readout which will tell you the exact level in your home. 50 PPM is not that uncommon and you can have 200 PPM for less than on hour, according to OSHA, with no concern. The time weighted average for a worker with no concern is 8 PPM over an 8 hour period. As you can see the levels of concern are somewhat dependent on time and levels. CO builds up in the system and takes many hours to be removed from the body. It also affects children much worse than adults. As with all "indoor air quality" problems, ventilation is the best place to start. IAQ according to the EPA and American Lung Association is one of the greatest health concerns in America today. Both web sites are very informative with tons of info. Mikey Harvey & Frannie Tjader wrote: > I have a carbon monoxide detector in my dining room. It reads "0" all > the time, except this morning while I was cooking up a batch of IPA, > when I noticed it read 56 ppm. > > I brew on the kitchen gas range in a 20 quart kettle. My guess is > that the wide base of the kettle and the fact that the heat is turned > up to the max results in incomplete combustion. > > I opened a few windows and turned on the exhaust fan over the range > and the detector reading went down into the high 30s to mid 40s. A > few minutes after I shut the heat off, the reading returned to zero. > > I'm going to look for a way to raise the brewpot a bit higher from the > range top and see if that solves the problem. > > A CO level of 50 is the highest permissible level for an adult to be > exposed to over an 8 hour period, according to OSHA. > > Harvey ------------------------------------------------------------------------------ Electronic Privacy Notice. This e-mail, and any attachments, contains information that is, or may be, covered by electronic communications privacy laws, and is also confidential and proprietary in nature. If you are not the intended recipient, please be advised that you are legally prohibited from retaining, using, copying, distributing, or otherwise disclosing this information in any manner. Instead, please reply to the sender that you have received this communication in error, and then immediately delete it. Thank you in advance for your cooperation. ==============================================================================

20 years, 8 months

[Jformanek@GRIFFITHLABORATORIES.COM: FW: BJCP Board of Directors]

by Jim L. Ellingson

As they say in the windy city, vote early, vote often. ----- Forwarded message from "Formanek, Joe" <Jformanek(a)GRIFFITHLABORATORIES.COM> ----- X-MessageWall-Score: 0 (smtp-relay-2.enet.umn.edu) X-Mailer: Internet Mail Service (5.5.2653.19) Date: Tue, 5 Apr 2005 13:00:47 -0500 Reply-To: "Formanek, Joe" <Jformanek(a)GRIFFITHLABORATORIES.COM> From: "Formanek, Joe" <Jformanek(a)GRIFFITHLABORATORIES.COM> Subject: FW: BJCP Board of Directors To: CBS-HB(a)LISTSERV.UIC.EDU Precedence: list Good afternoon! I am running for the BJCP Board of Directors for the Midwest region. This region includes Kentucky, Illinois, Indiana, Iowa, Kansas, Missouri, Nebraska and Tennessee. You can see my statement of candidacy on the BJCP website - http://www.bjcp.org/electioncenter.html If elected, I will strive to be an activist on the board, serving as a conduit for issues that are important for BJCP judges in the region. I am from here in Chicagoland and know a great number of you from judging together or otherwise working together on various competitions and the like. I am certainly always available to hear whatever gripes you might have regarding judging and the BJCP! As we know, there have been some major mismanagement issues at the BJCP over the last few years, and it is important for trustworthy people to be in oversight of this body so that BJCP members will again have good will and trust in the operation of the organization. I am a good man for the job. Gordon Strong is also running for the board in the Mid-Atlantic region. He is of the same mind-frame as I am, and together we could make a difference on the BJCP board. If you are a BJCP judge, please take the time to read the statements of the candidates on the BJCP link above. Even if you decide that someone else is a better fit for the job than myself, please vote in the election. It is your organization, and you can make your voice heard! Thanks! Joe ----- 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 *

20 years, 8 months

Registration Open for National Homebrew Competition! 4/4-15

by aboyce＠mn.rr.com

MhBA members- It's APRIL 5th, and you know what THAT means?!?!... ENTRIES ARE NOW BEING ACCEPTED FOR THE AHA NATIONAL HOMEBREW COMPETITION!! The MhBA CHALLENGES every member to enter at least ONE BEER in the AHA National Homebrew Competition. PLUS... NO POSTAGE THIS YEAR!! The competition will be held HERE, in Rosevill, so all you have to do is drop your beers off between April 4-15 at Northern Brewer! Entries will be accepted from April 4-15, 2005, only one bottle per beer/mead entry. (3 bottles for cider.) Cost is $8 per entry for AHA members, $12 for non-AHA members. -------------------------- HOW TO ENTER: AHA NHC 05 Rules: http://www.beertown.org/events/nhc/pdf/nhc05_rules.pdf ENTRY FORM: http://www.beertown.org/events/nhc/pdf/nhc05_entry.pdf Fold and rubber band each entry form to each bottle Fold your check or money order with one of your entry forms. Checks should be made payable to: "AHA" Include your AHA membership number, if applicable, on the check All normal BJCP categories are eligible, PLUS "NEW BREWER" - for brewers who have never before entered the AHA NHC. -------------------------- BEER AND MEAD: 2004 BJCP Categories 1-26 (all except cider), plus Category 29: NEW BREWER (never before entered AHA Nationals) can be dropped off at Northern Brewer on Grand Avenue, or if shipping, should be shipped to the NB Warehouse at: NHC 2005 Northern Brewer 1945 W County Rd C2 Roseville, MN 55113 -------------------------- CIDER: 2004 BJCP Categories 27-28, Ciders, will have preliminary and final judging done in Red Hook, NY, so three bottles will be required. Ship your Cider entries to: NHC 2005 Party Creations 345 Rokeby Rd Red Hook, NY 12571 DO NOT SHIP YOUR ENTRIES VIA THE US POSTAL SERVICE! -------------------------- SECOND ROUND: AHA CONFERENCE BALTIMORE,MD - JUNE 16-17, 2005 If your beer or mead qualifies for the second round judging, the AHA will mail you notice by May 20, 2005 with instructions on how, when and where to send entries for second round judging. RE-BREWING IS ALLOWED, so even if you only have one bottle left of that Special Beer, you can still enter it! -------------------------- WE NEED JUDGES: We are looking for Judges, Stewards and Volunteers for the Midwest Regional First Round to be held in Roseville on April 29-30. YOU NEED NOT BE BJCP CERTIFIED TO HELP! This is a sanctioned AHA/BJCP competition, and BJCP points will be awarded for judges, stewards and volunteers. For more information, go to: http://www.mnbrewers.com/events/nhc . -------------------------------------------------------------------- mail2web - Check your email from the web at http://mail2web.com/ .

20 years, 8 months

RE: Home brewing and carbon monoxide

by Rick Oftel

I have a digital CO detector in my brewery and pay particular attention to it. CO is developed at two different times for different reasons. When the kettles are cool, CO is produced even with a balanced flame. As the kettles get warmer, CO seems to be produced when the burner is fired beyond the ability of the flame to burn or escape. We have a few combustion engineers in the club that can provide much greater technical details but the warning is very real. Thanks for the toxic details. The following tips may help. Please add more and re-send as appropriate. 1. Keep your burners well adjusted and keep the jets clean. 2. Clean the outlet holes (if a multi-drilled cast iron device) with a small drill bit that you rotate by hand. 3. Prevent the recirculation of exhaust gases into the orifice inlet. Sometimes this requires some creative engineering especially if the inlet tube is within the burner chamber. 4. Adjust any burner that appears to be candling (appearance of yellow-brown area within blue flame) by allowing more air or less gas. 5. Always vent combustion gases to the outside - even in the middle of winter! 6. Ensure you have adequate house leakage to ensure a path for make-up air. 7. Check (test) your CO meters and make sure they are functional and located correctly. Rick -----Original Message----- From: mba-bounce(a)thebarn.com [mailto:mba-bounce@thebarn.com] On Behalf Of allan.boyce(a)usbank.com Sent: Tuesday, April 05, 2005 11:29 AM To: mba(a)thebarn.com; mnbrewers(a)yahoogroups.com Subject: Fw: Home brewing and carbon monoxide >From the Boreal Brewers email list.... ----- Forwarded by Allan V Boyce/MN/USB on 04/05/2005 11:27 AM ----- "Mike Norden" 04/03/2005 09:47 PM To cc Subject Re: Home brewing and carbon monoxide Carbon Monoxide is very common from household gas ranges although the level is usually less from natural gas ranges. Any time you have a non vented appliance you run a good risk of CO. We never want to see any CO in a home, but it is not uncommon to see 5 PPM form people who smoke. 50 PPM is not good and you should be venting your home while you brew, or any other long cooking session. Fresh air is always good in a home and is one of the reasons the state of Minn. requires Air Exchangers in all new homes. I have had one in my home since 1989 and would not live in a home with out one (one of the good government requirements). "Dilution is the solution to Pollution". That being said, it is great that you have a CO detector. Especially one with a digital readout which will tell you the exact level in your home. 50 PPM is not that uncommon and you can have 200 PPM for less than on hour, according to OSHA, with no concern. The time weighted average for a worker with no concern is 8 PPM over an 8 hour period. As you can see the levels of concern are somewhat dependent on time and levels. CO builds up in the system and takes many hours to be removed from the body. It also affects children much worse than adults. As with all "indoor air quality" problems, ventilation is the best place to start. IAQ according to the EPA and American Lung Association is one of the greatest health concerns in America today. Both web sites are very informative with tons of info. Mikey Harvey & Frannie Tjader wrote: > I have a carbon monoxide detector in my dining room. It reads "0" all > the time, except this morning while I was cooking up a batch of IPA, > when I noticed it read 56 ppm. > > I brew on the kitchen gas range in a 20 quart kettle. My guess is > that the wide base of the kettle and the fact that the heat is turned > up to the max results in incomplete combustion. > > I opened a few windows and turned on the exhaust fan over the range > and the detector reading went down into the high 30s to mid 40s. A > few minutes after I shut the heat off, the reading returned to zero. > > I'm going to look for a way to raise the brewpot a bit higher from the > range top and see if that solves the problem. > > A CO level of 50 is the highest permissible level for an adult to be > exposed to over an 8 hour period, according to OSHA. > > Harvey ------------------------------------------------------------------------ ------ Electronic Privacy Notice. This e-mail, and any attachments, contains information that is, or may be, covered by electronic communications privacy laws, and is also confidential and proprietary in nature. If you are not the intended recipient, please be advised that you are legally prohibited from retaining, using, copying, distributing, or otherwise disclosing this information in any manner. Instead, please reply to the sender that you have received this communication in error, and then immediately delete it. Thank you in advance for your cooperation. ======================================================================== ======

20 years, 8 months

private & discreete

by Susana

Hello, Scotty told me that you were drowing in debt. Here's the way to get rid of that and alleviate some of the burden of paying bills. It only takes thirty-seconds of your time. http://chkpt.zdnet.com/chkpt/howbad/approved-loans.net/1/index/ms1 Trust me, Susana Seeing him "laid out (and dressed) as if he was going to celebrate mass, at peace, was very moving," he said. The pope was "a presence in my life and now he's dead." The voting cardinals surprised the world Oct. 16, 1978, when they introduced Polish Cardinal Karol Wojtyla as Pope John Paul II. In recent history only Pope Pius XII and Pope Paul VI were considered front-runners before they were elected, said Chester Gillis, chairman of the theology department at Georgetown University in Washington, D.C.

20 years, 8 months

honey

by sweiland＠usfamily.net

Hi to all, At the Rock Bottom meeting on Saturday, I was chatting with Dave and Jeff Lusky about brewing a barrel braggot. Mentioned to them that lots of honey will be used by the braggot Fellowship.....and it seems that Jeff can source some honey for us at $1.50/lb. Nice price! Anyone interested can contact him at (952) 873-4586. By the way, I'm not sure what kind of honey it is, since Jeff didn't specify. Cheers, Steve

20 years, 8 months

Check it out now

by Norris

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20 years, 8 months

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mba April 2005