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Messages - johnf

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406
Yeast and Fermentation / Re: Washing yeast versus sanitizing equipment
« on: November 14, 2010, 08:38:45 PM »
What is StarSan's mechanism of action, then?

StarSan has 50% Phosporic Acid, 15% Dodecylbenzenesulfonic Acid (a detergent), and 15% "inert ingredients."

I'm just curious how yeast washing with phosphoric acid at low temps can kill bacteria, but not yeast (or wild yeast); but StarSan with 50% Phosphoric Acid when used at ambient temperatures is an effective sanitizer (and presumably kills bacteria and all yeast strains).


Star San is an acid anionic sanitizer. Here is a brief description of how they work:

http://books.google.com/books?id=lCRxcp3gfhUC&pg=PA180&lpg=PA180&dq=acid+anionic+sanitizer+mechanism&source=bl&ots=oOdpNfn5b8&sig=BFDwDZJtIT_H1mVtXMVvCMPED9k&hl=en&ei=uKrgTIX_OcGAlAfd0MWcAw&sa=X&oi=book_result&ct=result&resnum=1&ved=0CBMQ6AEwAA#v=onepage&q=acid%20anionic%20sanitizer%20mechanism&f=false

The salient point being that the surfactant is what is doing the sanitizing directly, the phosphoric acid is there to provide the proper pH environment.


407
Yeast and Fermentation / Re: Washing yeast versus sanitizing equipment
« on: November 14, 2010, 09:43:21 AM »
Low pH is not Star-San's mechanism of action, it is simply a required condition.

So straight phosphoric acid at pH = 2.0 would be a horrible method of sanitizing brewing equipment, yes.

408
General Homebrew Discussion / Re: USPS shipping- more legal than I thought?
« on: November 14, 2010, 09:40:28 AM »
Johnf: They do exactly that. They cite and link to the DMM's definition of intoxicating liquors, which itself defers to chapter 51 of the IRS code, and then cite and link to chapter 51, which is where our legal status for homebrewing comes from.




It seems less clear to me than it does to you, but in either case registered mail is more expensive than private parcel services and takes longer to deliver. What is the upside?

409
General Homebrew Discussion / Re: USPS shipping- more legal than I thought?
« on: November 14, 2010, 07:23:49 AM »
Why doesn't that individual quote the portion of the DMM that defines exempt and excepted intoxicating liquors rather than just stating that home brew is one as a matter of fact?

In general, take legal advice from lawyers and not the internet.

Of course, the practical point to be made is that registered mail is going to be slower and more expensive than UPS or Fedex, so why would you choose it, even if it were legal?

410
All Things Food / Re: Al Pastor
« on: November 10, 2010, 01:00:04 PM »
For that purpose, in Germany the amount of ground meat is not allowed to surpass 60% (Deutsches Lebensmittelbuch).


It's the Reinheitsgebot of kebab!!!

What's the other 40%? eeeeeek!

Don't know but it tastes awfully good when you are drunk. Surprised it never caught on in the US.

411
All Things Food / Re: Al Pastor
« on: November 10, 2010, 07:03:34 AM »
Alton's method would be completely authentic for European döner kebab, if that's what he was trying to make.

412
All Things Food / Re: Al Pastor
« on: November 09, 2010, 03:25:21 PM »
Sure. Quite possibly the best restaurant in Kansas City serves it on a fantastic 1.25 taco.

Which one would that be?  I'm south of the stadium complex in east KC.

El Camino Real in downtown KCK. They have a second location but I am only vouching for the original location. I've done some exploring of the menu but the tacos are really why this place is so notable.


413
All Things Food / Re: Al Pastor
« on: November 09, 2010, 02:16:05 PM »
Sure. Quite possibly the best restaurant in Kansas City serves it on a fantastic 1.25 taco.

414
Ingredients / Re: Chloride Sulfate Ratio
« on: November 04, 2010, 05:20:12 AM »
Quote
As a random datapoint, the most decorated brewery at the 2010 GABF adjust their water to have 100 ppm each chloride and sulfate. I don't find this company's (Firestone Walker's) beers to be particularly minerally which is not surprising as the absolute levels of sulfate and carbonate are low compared to Dortmund.

I thought that they adjusted to 100ppm hardness as CaCO3 using CaCl2.H20 and CaSO4...or maybe it was 100ppm Ca++...or maybe I have no idea...

Maybe. I actually quoted that second hand from someone who had heard it on a CYBI show. The second hand quote was clear, but that person may have misunderstood what Brynildson said. I'll try to check the show today and get it from the horse's mouth.

415
Ingredients / Re: Chloride Sulfate Ratio
« on: November 03, 2010, 08:50:09 PM »
As a random datapoint, the most decorated brewery at the 2010 GABF adjust their water to have 100 ppm each chloride and sulfate. I don't find this company's (Firestone Walker's) beers to be particularly minerally which is not surprising as the absolute levels of sulfate and carbonate are low compared to Dortmund.

416
Ingredients / Re: Chloride Sulfate Ratio
« on: November 03, 2010, 05:58:01 PM »
AJ has an interesting podcast on his website on water. 
Do you have link to that podcast?

http://ajdel.wetnewf.org:81/

audio and ppt are separate (adjacent) links.

417
Ingredients / Re: Chloride Sulfate Ratio
« on: November 03, 2010, 10:34:58 AM »
I do try to keep the Cl:SO4 ratio in the ballpark of the flavor profile I'm trying to achieve but I've also read or heard (somewhere, can't remember exactly where now) about the 100ppm threshold for Cl and try to live by that as well.  Glad to see that's consistent with what Dr. Bamforth is recommending.

I've never read or heard Bamforth proscribe a 100 ppm limit for chloride. The initial quote in the OP is from Bamforth, the rest is referring to different unnamed sources, I believe.

418
Ingredients / Re: Water Profile help for FW Union Jack-extract
« on: October 22, 2010, 08:49:10 AM »
Water reports from the PNW are almost Pilsen like.  Any information as to what the Pros are doing in the brewhouse to treat the water would be of interest, Tom.


When I lived in Portland 3 years ago, the brewers were not adding minerals in general. Don't know about the newer places but I have heard third hand that Hopworks adds some gypsum to IPAs and that is it.

Widmer adds minerals, that is one of the outliers.

There is nothing you can do to increase ionic content other than to add it so I can say generally that Portland brewers are using low calcium water, certainly with some exceptions.


419
Beer Travel / Re: Going to Prague in 3 weeks
« on: October 22, 2010, 08:44:25 AM »
http://www.europeanbeerguide.net/

You should go to U Fleku but be aware that it is very touristy, expensive (for Prague) and smoky (well that's Prague). The waiters are very pushy with schnapps too. I had one beer there once and don't think I'll ever go back. The beer is pretty good, but not the best of the dark Czech lagers, in my opinion (far from the worst though).

It is pretty easy to get unfiltered Pilsner Urquell in Prague, and you should do so.

U Medvudiku has some interesting beers and also serves Budvar.

Pivovarsky Dum is kinda of an american style brewpub. They do a lot of coffee/fruit/herb beers that range from interesting to very good. They also have light and dark lagers that are very good. They do czech mead too, had an almond one there I enjoyed quite a bit.

Pivovarsky Klub is out of the city center a bit and is owned by the same people as own Pivovarsky Klub. It is an American style beer bar (including $8 bottles of Sierra Nevada which you might opt to skip). Here is where you get a lot of interesting dark czech lagers that are very hard to find in Prague (a couple on draught, along with some other draught stuff) and a bunch in bottles. Bernard and Herold come to mind as standouts. They have a lot of belgian stuff in bottles but most of it is available in the US (along with most of the other imported stuff). I did bring home a bottle of Thurn and Taxis/Paulaner Roggenbier home from there and you can buy bottles (or pours) of czech mead here as well.

If you go through/to Plzen, Bernard has a restaurant there with all their beers. I would definitely go there (they were closed when I was there, sadly).

420
General Homebrew Discussion / Re: payment plan for lifetime membership
« on: October 21, 2010, 02:30:26 PM »
That's odd, it seems like you just can't buy it online...

Thanks for the help!

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