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6288 discussions

by Crist, Jonathan

>From an email in Dec. 2000: "Andrew R. Ruggles" wrote: > > Does anybody know how Brix measurements are associated with specific > gravity? I found it. Thank goodness for pump.net... http://pump.net/liquiddata/specgravsugar.htm Andrew > ---------- > From: LaRocqueman@aol.com[SMTP:LaRocqueman@aol.com] > Sent: Monday, January 21, 2002 6:29 PM > To: mba(a)thebarn.com > Subject: Brix to SP > > Does anybody know of an accurate formula for converting brix to specific > gravity? > JL >

23 years, 10 months

Re: where to Irish beers/Irish red ales fall in the BJCP guidelines?

by Erik Nelson

At 02:00 PM 1/22/02 -0500, you wrote: Jonathan, Irish ale or Irish red ale do not fall into any of the guidelines. They used to have them, but not many people made them so they were taken off. That is what happened to the Scandinavian/Dutch Pilsner also Erik Nelson >I saw the posting on the Yahoo site about class #5 > >I have a few cans of Smithwick's and Kilkenny, and one precious bottle of >Biddy Early Irish Red Ale. The Biddy Early may actually be an herb beer >(they claim it to be the only Irish herb beer on their web site) > >Michael Jackson declared Biddy Early to be the best example of an Irish Red >Ale > >So which category do these fall into? I think when I tried to enter a few >years back they directed me to use the Northern Brown ale as the closest >match. If they match for week 5 I'll bring them as commercial examples

23 years, 10 months

where to Irish beers/Irish red ales fall in the BJCP guidelines?

by Crist, Jonathan

I saw the posting on the Yahoo site about class #5 I have a few cans of Smithwick's and Kilkenny, and one precious bottle of Biddy Early Irish Red Ale. The Biddy Early may actually be an herb beer (they claim it to be the only Irish herb beer on their web site) Michael Jackson declared Biddy Early to be the best example of an Irish Red Ale So which category do these fall into? I think when I tried to enter a few years back they directed me to use the Northern Brown ale as the closest match. If they match for week 5 I'll bring them as commercial examples

23 years, 10 months

Beer, Wine, and Cherry Concentrate

by John Longballa

23 years, 10 months

Brix to SP

by LaRocqueman＠aol.com

Does anybody know of an accurate formula for converting brix to specific gravity? JL

23 years, 10 months

RE: An Opportunity for Science.

by Crist, Jonathan

I agree with Rick on the flow problems with the mesh basket. The partial mash system I use has a mesh grain basket. The mesh on the side that helps make the conversion work is the problem. The flow through the side mesh while mashing is good, but it also is too good during sparge. The side mesh doesn't allow the water level to rise and float the grain and the sparge water also flows towards the sides (less resistance) rather than down through the grain bed. I am stuck with a grain basket for my system but I am working on a sleeve to "seal" the sides so I can float the grain and the only path for the sparge water should be through the grain bed and out the bottom. > ---------- > From: Rick Oftel[SMTP:Rick.Oftel@toro.com] > Sent: Monday, January 21, 2002 12:54 PM > To: mba(a)thebarn.com; brew987(a)yahoo.com > Subject: Re: An Opportunity for Science. > > Interesting question. Not sure why anyone would keep stirring a mash > during conversion and am concerned that significant temperature may be > released causing mash temp to drop below target temperature. > > Do you know if there was a heater element or flame for temperature > adjustment and do you know how long the temp was maintained? > > If the grain was converted but extract was low, it may be that the sparge > flow through the grain bed didn't work well. This could be caused by > excess water flowing around the outside of the basket with minimal flow > through the center of the bed. > > It may be helpful to taste the spent grain as it is removed from the tun > or basket trying to find areas of excess sweetness. If they exist, then > some more engineering is needed. > > My original mash tun was a Zap Pap or something. It worked but was real > messy. The second device was a small SS tube screen in a 15 gallon > stock pot. It worked ok for large batches but left way too much sugar in > the far sides of the grain bed. Extraction efficiency was between 20 and > 25 gravity points per pound. > > My current system uses a 3/4 inch slotted copper manifold in the bottom of > the same stockpot. It works nicely, can be disassembled for cleaning and > usually delivery 30 or more gravity points per pound of grain. > > Best suggestions for your friend would be to identify more specifics such > as the recipe, batch size, starting gravity, and better identify what he > felt was less than appropriate for his last batches. > > Hope this helps. > > Rick O > >>> Will Holway <brew987(a)yahoo.com> 01/21/02 09:49AM >>> > Hi, > > I was at a birthday party on Saturday, and met a guy > who was having a lot of problems with an all grain > system he designed. He did have any specific gravity > to see if it was an extraction problem, but he claimed > the beer turned out much better with his old system > (mashing on the stove top and using Pihl's sparging > system). > > His new system consists of a 1/2 barrel keg with a > stainless steel basket of some kind to hold the grain. > There is a welded stirring aparatus to constantly turn > the grain in the basket (during mashing). There is no > false bottom in the system, all of the grain is > contained within the basket. It is apparently a sealed > system so that the water is above the top of the > basket which holds the grain (or the basket is > submerged within the mash water). > > He said that he is hitting his temps right on the mark > (122, 140, 150). > > He is thinking that when he sparges, the water is not > coming into contact with the grain, thus resulting in > "thin" beer. He said that last time he transferred > grains from this system to his plastic bucket sparging > system and it works OK. > > But I am not much of a beer equipment designer (I > generally stick with a more tried and true design > using a false bottom), so maybe one of the design > gurus has some thoughts ... > > Cheers! > WH > > __________________________________________________ > Do You Yahoo!? > Send FREE video emails in Yahoo! Mail! > http://promo.yahoo.com/videomail/ > >

23 years, 10 months

Winterfest Tickets

by David H Berg

Hey all- I've got a couple of questions about tickets, so I'll try to answer them. 1) Tickets must be purchased in advance. There will be NO day of ticket sales 2) Which probably isn't going to be an issue, because half of the tickets are gone already. We are only selling 200 tickets. That means there is 100 left. If you're waiting to purchase yours, don't wait too long..... 3) Yep, Cash Only. Sorry, but they are only $15 a piece, so hopefully this won't cause too many headaches For more info, email me or check out http://www.mncraftbrew.org under the Winterfest section. Cheers! db ________________________________________________________________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/web/.

23 years, 10 months

Re: Gordon Biersch?

by Michael K Swalinkavich

Yes Andrew and Dan, you both are right. In the Pioneer Press, 1/11/02, the "Eat" section: Gordon Biersch is opening this summer in Block E...Looks like it will be similar to Rock Bottom. >From an article from the MPLS Star Tribune, 11/22/01: http://www.startribune.com/stories/438/839925.html "Yes, the Hard Rock Cafe is coming, as a prime tenant in the Block E project under construction in downtown Minneapolis. When the complex opens in August, it also will include a handful of previously reported national chain restaurants (Chart House, Gordon Biersch Brewery and Angelo and Maxie's Steakhouse) plus a branch of Steven Spielberg's GameWorks entertainment venue. Borders Books and Music, another principal tenant, will feature an informal cafe." On Mon, 21 Jan 2002 10:25:01 -0800 (PST) Andrew Ruggles <arruggles(a)yahoo.com> writes: > I believe Dan is correct. I think this is going into the new Block-E > development, along with a Hard Rock Cafe. Since my office is across > from this, I can tell you it is not an occupiable structure, yet. > The > structural elements are all in place, but the exterior just has > rigid > insulation and some EFIS. The hotel has a few pre-cast panels on > its > exterior. At this point, there does not appear to be any interior > finish materials in place. > > No brewing going on there. > > Andrew > > --- Dan Mack <mack(a)macktronics.com> wrote: > > Is this place even open yet in MPLS? I can't find a phone number > for > > them > > and it sounds like they are a planned tenant for the new E-block > > mega-entertainment center. On GB's web site, they don't mention > it > > as a > > location yet. > > > > I usually hit Gordon Biersch once or twice whenever I'm in the > Bay > > Area. > > The food is pretty good and they primarily brew lagers which is > nice > > when > > you are looking for something a little different than a pale ale. > I > > had a > > really nice Marzen from GB once in San Jose but I've heard others > > complain > > about their quality in other locations. YMMV. > > > > Dan > > > > On Thu, 17 Jan 2002, Carole Peter wrote: > > > > > Anyone care to critique the new brewpub for me? > > > > > > from http://twincities.citysearch.com/profile/11621198/ > > > "Gordon Biersch Brewing Company - Minneapolis (preview) > > > Pub and grub will go upscale and downtown at this clean-cut > brewery > > and restaurant. > > > First Avenue and Sixth Street > > > Minneapolis, MN 55403" > > > Jim E? anyone? > > > CWP > > > > > > > > > > > > > > > > > > > __________________________________________________ > Do You Yahoo!? > Send FREE video emails in Yahoo! Mail! > http://promo.yahoo.com/videomail/ > Cheers!, Mike "Swally" Swalinkavich, H# 651-487-2356

23 years, 10 months

Re: Beer, Wine, and Cherry Concentrate

by LaRocqueman＠aol.com

Before you try using the concentrate make sure that there are no preservatives in the juice. Preservatives kill yeast. JL

23 years, 10 months

Re: An Opportunity for Science.

by Rick Oftel

Interesting question. Not sure why anyone would keep stirring a mash during conversion and am concerned that significant temperature may be released causing mash temp to drop below target temperature. Do you know if there was a heater element or flame for temperature adjustment and do you know how long the temp was maintained? If the grain was converted but extract was low, it may be that the sparge flow through the grain bed didn't work well. This could be caused by excess water flowing around the outside of the basket with minimal flow through the center of the bed. It may be helpful to taste the spent grain as it is removed from the tun or basket trying to find areas of excess sweetness. If they exist, then some more engineering is needed. My original mash tun was a Zap Pap or something. It worked but was real messy. The second device was a small SS tube screen in a 15 gallon stock pot. It worked ok for large batches but left way too much sugar in the far sides of the grain bed. Extraction efficiency was between 20 and 25 gravity points per pound. My current system uses a 3/4 inch slotted copper manifold in the bottom of the same stockpot. It works nicely, can be disassembled for cleaning and usually delivery 30 or more gravity points per pound of grain. Best suggestions for your friend would be to identify more specifics such as the recipe, batch size, starting gravity, and better identify what he felt was less than appropriate for his last batches. Hope this helps. Rick O >>> Will Holway <brew987(a)yahoo.com> 01/21/02 09:49AM >>> Hi, I was at a birthday party on Saturday, and met a guy who was having a lot of problems with an all grain system he designed. He did have any specific gravity to see if it was an extraction problem, but he claimed the beer turned out much better with his old system (mashing on the stove top and using Pihl's sparging system). His new system consists of a 1/2 barrel keg with a stainless steel basket of some kind to hold the grain. There is a welded stirring aparatus to constantly turn the grain in the basket (during mashing). There is no false bottom in the system, all of the grain is contained within the basket. It is apparently a sealed system so that the water is above the top of the basket which holds the grain (or the basket is submerged within the mash water). He said that he is hitting his temps right on the mark (122, 140, 150). He is thinking that when he sparges, the water is not coming into contact with the grain, thus resulting in "thin" beer. He said that last time he transferred grains from this system to his plastic bucket sparging system and it works OK. But I am not much of a beer equipment designer (I generally stick with a more tried and true design using a false bottom), so maybe one of the design gurus has some thoughts ... Cheers! WH __________________________________________________ Do You Yahoo!? Send FREE video emails in Yahoo! Mail! http://promo.yahoo.com/videomail/

23 years, 10 months

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