DA=ID=STC021.efouch%0004972576 at mcimail.com> Subject: Invert Candi/Gelatin - --Boundary (ID i.g+01I_IIEXO5,ERW9-34Q4.ODGI2IG) Content-Type: text/plain; charset=us-ascii - ----------------------------- Application message id: STC010 970505084916675371 Posted date: MON MAY 05, 1997 4:49 am GMT Importance: Normal Grade of Delivery: Normal - ----------------------------- - --Boundary (ID i.g+01I_IIEXO5,ERW9-34Q4.ODGI2IG) Content-Type: text/plain; charset=us-ascii Content-Description: 7 BIT ASCII Date: Monday, 5 May 1997 8:46am ET To: STC012.HOMEBRE3 at STC010.SNADS From: Eric.Fouch at STC001 Subject: Invert Candi/Gelatin In-Reply-To: The letter of Monday, 5 May 1997 3:13am ET HBD- For my "Bastard Belgian Ale" I prepared an "invert candi sugar": I cooked 2 cups of cane sugar, 1/2 cup of honey, 1/4 cup water and 1 tsp 10% H3PO4 to 150 C (half way between soft crack and hard crack on a candy thermometre). I tried two batches, one I dropped (carefully) into cold water, one poured onto a cookie sheet heavily dusted with powdered sugar. (The powdered sugar method was a little less messy.) Anyway, the resultant substance had a wonderful tang to it, and I used a pound of it in my "BBA". Did I make anything besides slightly acidified sucrose? I was hoping to perhaps create some isomerized flavour compounds. I used Belgian Strong Ale Wyeast 1388. Anybody used it before? I haven't found any references to this yeast anywhere. I always use gelatin (about a tsp. in a cup of boiled, HOT water) in the secondary (sometimes the primary with no racking) and I get very clear beer, and compleat carbonization in the bottle in about two - three weeks. I also have noticed substantially less stuff in the bottom of my bottles. Cheer Eric Fouch Efouch at steelcase.com Bent Dick YactoBrewery Kentwood, MI - --Boundary (ID i.g+01I_IIEXO5,ERW9-34Q4.ODGI2IG)-- Return to table of contents
Date: Mon, 5 May 1997 08:15:43 -0500 From: bdebolt at dow.com Subject: re: NA beer On Friday Chas Peterson asks about alcohol content in NA beer. First to relay my own experience, which was sent to the digest about two years ago (search for more details). I tried a similar technique, heating beer to about 180F for 15 minutes, then drank it with no noticeable alcohol affect. To really test out how well this worked I then heated/boiled beer for various times (without being concerned about flavor) and measured the ethanol directly by gas chromatography. Basically you need to drive off about 30% of the volume of your beer before you will get down below 1.0%. In order to really drop the alcohol you must remove a certain amount of water with it. Heating (without boiling) will lower the alcohol, but not as low as I assume you want. If you could heat it under a vacuum and boil at lower temperatures you cold minimize some of the negative effects, but you might get arrested for operating a still -). I'm not aware of any cheap way to measure ethanol content accurately. I had access to a gas chromatograph so that's what I used. Good luck. Bruce DeBolt bdebolt at dow.com Return to table of contents
Date: Mon, 05 May 1997 09:36:21 From: Chris Webster <Chris_Webster at meridianvat.com> Subject: Franziskraner Does anyone have a similar recipe to the German(?) beer Franziskraner? Please email privately. Thanks Chris W chris_webster at meridianvat.com Return to table of contents
Date: Mon, 05 May 1997 09:25:12 -0500 From: Scott Abene <skotrat at wwa.com> Subject: 1995 AOB/AHA Tax reports Hi All, I have finally gotten to scanning and placing in Zip format the AOB/AHA 1995 Non-profit Org Tax reports and they should be available as a Zip file on my www site () as of Thursday morning. Special thanks to Jim Liddil who took the time almost 2 months ago to mail this info to me. Sorry for the delay Jim.. I had four new websites to put up for work and they pay me.. If anything I think this information is Interesting. C'ya! -Scott ################################################################ # 97 08:45 PDT From: cburns at egusd.k12.ca.us (Charles Burns) Subject: 50 Year old Info Futher discussions of malt specifications by Russ B and Dave B in hbd#2411 point out the basic reasons behind my less than scientific experiments: >Russ Brodeur asks: >>Does anyone out there have any information to share regarding the >>proteolytic enzyme content of various malts, both pale and not-so pale?? > >Dave B responds (in part): >DeClerk (50 yr old info) says the proteolytic content of Pale Ale Malts >(that is British Pale Malts in those days ) is about 60% of the >Contintental (lager,pils) Pale malts. I am not sure how valid this is >today. > Whine mode on... How good (accurate and useful) is 50 year old information? Granted, fundamental biologic realities haven't changed much over time but certainly agricultural processes have and certainly malting technology has. Isn't it time for someone to redo the DeClerk studies and publish the results? I'd bet there are a **bunch** of people that would gladly pay for current, accurate information. Whine mode off, CharlEY B (spelled with an EY and last initial B in N. Cal) - --------------------------------------------------------------- Charles Burns, Director, Information Systems Elk Grove Unified School District cburns at egusd.k12.ca.us, 916-686-7710 (voice), 916-686-4451 (fax) Return to table of contents
Date: Mon, 5 May 1997 11:50:18 -0400 From: "David R. Burley" <Dave_Burley at compuserve.com> Subject: Nitrogen, Brewsters: Further on the nitrogen post, most of the posts were correct - a few missed the point. I'm going to summarize the correct ones and add some new stuff all in one place, so it will be easier to understand how it all fits together. Henry's law points out that the solubility of any gas is dependent upon the pressure of that gas and INDEPENDENT of the other gas pressures. Translated that means that higher nitrogen pressures will not affect CO2 solubility and vice versa. Remember all of this Henry's law stuff is AT EQUILIBRIUM. Which takes a looong time to get to - like infinity in theory - but in a practical world depends on the gas and other stuff and can occur rapidly or slowly. Luckily for us CO2 equilibrates slowly and explains why we can have bubbles in our beer and deliver a beer without all foam. The rate at which CO2 comes to practical equilibrium is such that it requires about a day. And is dependent on lots of things like physical agitation, temperature and the surfactant content of your beer - i.e. the soluble protein and other things which stabilize the CO2. ( For you skeptics, think about bottled water versus beer) Beer will go flat in about a day if the CO2 in the head is replaced with nitrogen or air, since the CO2 comes out of the beer attempting to bring the CO2 pressure back to the pressure at which it is in equilibrium with the CO2 dissolved in the beer. If the headspace is large ( like your room) the CO2 keeps on coming out and can never come to equilibrium. If the headspace is small like the headspace in a bottle which has been opened, some of the liquid removed and then resealed ( e.g. a plastic twist top coke bottle), CO2 will come out, reducing the condition of the carbonated liquid in the bottle until it comes to a new equilibrium at a lower pressure than before it was opened. This is because the amount of CO2 is limited by what was dissolved in the liquid and the small amount in the original headspace. If you want to use a mixture of nitrogen and CO2 the mixture ratio should calculate out such that, at delivery pressure, the partial pressure of the CO2 should be about 5-10 PSIG in the headspace. So if you are delivering a long way through a narrow diameter hose and have a headspace total pressure of 20 psig, the mix should be between 30/70 CO2/N2 and 50/50 CO2/N2. I doubt most homebrewers will need to do this as they can use the small 5# cylinder of CO2 and can carry this, a cooler to hold ice and the keg to the consumption site. Now the Stout head is an entirely different issue as a special tip on the delivery spout is used to force air or nitrogen into the FOAM - not the beer. ( Called a "sparkler" in some places) The idea is that air or nitrogen