Still hammering away on the new mail server.
Brordeaux style wines from anywhere at JP's tonight.
----- Forwarded message from "Jim L. Ellingson" <jellings(a)me.umn.edu> -----
Date: Thu, 4 Nov 2004 10:55:19 -0600
From: "Jim L. Ellingson" <jellings(a)me.umn.edu>
To: wine(a)thebarn.com
Cc: cattelan(a)digitalelves.com
Subject: Test, Brdx at JP's
User-Agent: Mutt/1.5.4i
Sorry if this arrives twice. The barn moved last night,
and I'm not sure if everything is back up and running.
Greetings,
Had some very good wine, white and red, and terrific food
at Muffuletta last night. Setting enabled the excellent discussion.
Next week, it's Bordeaux Blends from anywhere at JP's American Bistro.
Warren's suggestion is that we try to contrast Old vs New World Styles.
Sounds good to me. 6:30 on Thursday.
Has anyone called Bob?
DId anyone (usually/often Bob) make the reservation?
Warren/Ruth
Bob
Lori
Betsy
Nicolai
Jim
???
Fredd
Bill S
Russ
Annette(s)
--
------------------------------ *
* 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 *
----- 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 *
----- 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 *
Some interesting discussion from our friends in the (other) Windy City.
c,
j
----- Forwarded message from Jeff Sparrow <jeffsparrow(a)EARTHLINK.NET> -----
Date: Thu, 4 Nov 2004 12:40:22 -0600
Reply-To: Jeff Sparrow <jeffsparrow(a)EARTHLINK.NET>
From: Jeff Sparrow <jeffsparrow(a)EARTHLINK.NET>
Subject: Re: Yeast in secondary
To: CBS-HB(a)LISTSERV.UIC.EDU
In-Reply-To: <20041104182554.68302.qmail(a)web60406.mail.yahoo.com>
Precedence: list
If you transfer it you will may never hit your desired attenuation. You
can leave the amount of yeast commonly found during the secondary
fermentation of most Belgian beers (or others with high starting
gravities) for months. Autolysis occurs when yeast no longer have any
fermentable sugars on which to feed. That doesn't sound like your
situation. Transfer/bottle when the gravity dictates it will ferment no
further. Overall, transfer beer as little as possible. Oxidization is
probably a bigger concern than autolysis.
~jcs
Paul Zelenski wrote:
>How long can you leave a beer in a "secondary" if
>there is yeast at the bottom?
>I brewed a Saison, which I left in primary for about 2
>weeks, then I transferred it to a secondary. Since the
>Saison yeast is slow to attenuate, I didn't find it
>surprising that it continued to ferment. It has been
>in the "secondary" now for about 5 weeks, but it still
>has signs of active fermentation (small bubbles rising
>and airlock bubbles every 10-20 seconds). I am worried
>that if I leave it longer I will get off flavors form
>the autolysis of the yeast sediment at the bottom. Is
>this a valid worry? Should I transfer it again?
>
>Thanks,
>Paul Z
>
>__________________________________________________
>Do You Yahoo!?
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----- 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 *
