HOMEBREW Digest #5718 Mon 23 August 2010


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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
  Welcome to the TechTalk Refugees (Jim Stansell)
  Raising the temperature in a chest freezer/fermenter ("Nathan J. Williams")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Beer is our obsession and we're late for therapy! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * NOTE: With the economy as it is, the HBD is struggling to meet its meager operating expenses of approximately $3500 per year. If less than half of those currently directly subscribed to the HBD sent in a mere $5.00, the HBD would be able to easily meet its annual expenses, with room to spare for next year. Please consider it. Financial Projection As of 13 Jun 2010 Projected 2010 Budget $3305.65 Expended against projection $2280.59 Projected Excess/(Shortfall) $ 346.85 As always, donors and donations are publicly acknowledged and accounted for on the HBD web page. Thank you Send articles for __publication_only__ to post@hbd.org If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we cannot reach you. We will not correct your address for the automation - that's your job. HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at http://hbd.org. LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go instead to http://homebrewfleamarket.com and post a free ad there. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req@hbd.org or read the HBD FAQ at http://hbd.org. JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning, and Spencer Thomas
---------------------------------------------------------------------- Date: Mon, 23 Aug 2010 19:34:18 -0400 From: Jim Stansell <jim.stansell at comcast.net> Subject: Welcome to the TechTalk Refugees I don't want this to turn into a gripe fest, but if you've been displaced by the demise of TechTalk and have discovered (or rediscovered) HBD, why not let us know you're here, and let the discussions begin. Feel free to donate....I just did! Jim Stansell [73.7, 323.4] Apparent Rennerian Return to table of contents
Date: Mon, 23 Aug 2010 21:36:25 -0400 From: "Nathan J. Williams" <nathanw at mit.edu> Subject: Raising the temperature in a chest freezer/fermenter I recently acquired a chest freezer and digital temperature controller to free myself from the tyranny of whatever temperature my basement happens to be. I fermented an ale in the freezer and it worked well to hold it steady at 66F. Now I'm making a marzen, and I am following the advice in Brewing Classic Styles to do a "modified Narziss fermentation" - starting at 44F, pitching, and then slowly raising the temperature to 50F. However, 24 hours after I turned the set point from 44F to 50F, the temperature is still down at 44F. This is great for demonstrating the insulating ability of the chest freezer, but not really what I wanted for my fermentation schedule. What are some good ways to warm this up? A second controller and a heating pad would be ideal, but I'm not set up for that. Would putting a pint of just-boiled water in the chamber be reasonable? (6 gallons I want to raise ~3 degrees at a time vs. 1/8 gallon that is ~160 degrees above the ambient temperature). - Nathan Williams Somerville, MA Return to table of contents
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