HOMEBREW Digest #5114 Mon 25 December 2006

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  re: fermentation temp w/probe in wort ("Jeff Dieterle")
  RE: Controlling Fermentation Refrigerator Temperature ("Ronald La Borde")
  Ho Ho Ho ("Ronald La Borde")
  Beer longevity ("Ronald La Borde")

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---------------------------------------------------------------------- Date: Mon, 25 Dec 2006 08:22:34 -0600 From: "Jeff Dieterle" <djdieterle at localnet.com> Subject: re: fermentation temp w/probe in wort I like Rob beck plan of cooling the wort slightly below fermenting temp, to minimize the temp. swing Fred Johnston hypothesizes upon. I would also speculate the temp swing is doing to the empty volume in a refrigerator compared to the volume of wort. I'm wondering about anyone's experience with peltier devices because that's how I'm going to construct my next fermenting fridge. My current scheme is to move from carboys to 1/2 barrels for fermenters and construct an insulated circular container (maybe an industrial round barrel) to ferment in, with a 2" airspace around he keg. I'm currently using an offshoot of the S.o.F. chiller design with a dorm fridge for cooling instead of ice. I have temp controller bulb physically attached to the carboy and get a 2dgf swing during vigorous fermentation and flatline after that. The next time I brew I'll plot the trend while in the primary. I've a got a 4-channel temp recorder I built from a kit that dumps into my pc serial port. But it will be awhile I'm upgrading my brew rig from carboys to kegs. Merry Christmas Jeff Dieterle Return to table of contents
Date: Mon, 25 Dec 2006 13:10:16 -0600 From: "Ronald La Borde" <pivoron at cox.net> Subject: RE: Controlling Fermentation Refrigerator Temperature >From: Fred L Johnson <FLJohnson52 at nc.rr.com> > >Comments and counter points are encouraged! Naww - Fred, you encouraging counter points, it's so unlike you. (It's meant as a Joke, no harm intended!) Fred has a nice explantaion of several methods to optimize the fermenting wort temperature, and I think he is right on with all of his suggestions. My current method is to put the probe against the fermentor, glass or stainless, I use both types of vessel. I use a bungy cord to hold it against the side as moisture effects on tape could be undesirable. I sometimes place a dry sponge against the probe for partial insulation, it seems to do the job adequately. I think this method is the best of the several other methods mentioned. I like the idea of some refrigerator inside air temperature affecting the probe, and this could mitigate the overshoot that happens with the probe directly in the wort or directly against the vessel side. I prefer this method because it eliminates the contamination possibility of direct wort contact. Now, there seems to be great concern from many posters about the thermal conduction of glass or plastic, but I think (and I have no real data to prove this) this is a non-issue here because the rate of thermal heat transfer verses the rate of refigerator air temperature change would be compatible. We are not talking about a rapid change in wort temperature in several seconds, or even several minutes. Therefore, I consider the thermal conduction of the vessel to be of very low significance. Remember, the thermal conduction is a rate, and we, err, the wort has lots of time. To further investigetate this, it would be possible to fill a vessel with water, place a probe into it, then place another similar probe at your method of choice, and collect some data. Should be easy to do and will not waste any precious wort. Ron Ronald La Borde - Metairie Louisiana New Orleans is the suburb of Metairie Louisiana New Orleans is the New Atlantis littera scripta manet => the written word remains Return to table of contents
Date: Mon, 25 Dec 2006 13:15:37 -0600 From: "Ronald La Borde" <pivoron at cox.net> Subject: Ho Ho Ho Thanks to the HBD organization and the moderators for their daily gift! It is the gift that keeps on giving, not just on the Pagan holliday, but every day. Thank You All, Ron Ronald La Borde - Metairie Louisiana Return to table of contents
Date: Mon, 25 Dec 2006 13:37:29 -0600 From: "Ronald La Borde" <pivoron at cox.net> Subject: Beer longevity For reasons involving inclement weather, (Katrina), my beer cooler is somewhat distant (65 miles) from my beer mug cabinet! We had a family gathering there Sunday night and I was able to draw a pint of lager from my corny keg that has been sitting about half full inside my wine cooler at 38F. It has been there about nine months. Expecting a somewhat aged, or expired beer, I was delighted to find it tasting as fresh and clean as the first day I tasted it. I guess my proceedures must be good enough. I only mention this, as an encouragement to other brewers to strive for results, you will get results. I do not go to outlandish efforts at sanitation. I usually don't flame the starter, but just keep it clean. I do not use a special stopper, just foil over the starter opening. I use foil over the primary fermenter for the first few days, then switch over to an airlock. No vodka, no alcohol, but water. I aerate with a tubing and filtered room air, small aquarium pump. I sanitize with StarSan. I always clean the plastic beer tap by disassembly and cleaning in bleach. I do not transfer under a closed system, but let room air ingress over the top of the primary as it moves to secondary or serving keg. I reuse racking tubing for years, but clean it by rinsing with water immediately after use, then sanitize before use. My favorite cleaner is PBW. These methods were acquired by trial and error, but in just about every case it all came from the HBD. Yep, the HBD over time has been the best source for good information and ideas. Thanks All, and Ho Ho Ho Ron Ronald La Borde - Metairie Louisiana New Orleans is the suburb of Metairie Louisiana New Orleans is the New Atlantis littera scripta manet => the written word remains Return to table of contents
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