HOMEBREW Digest #5394 Tue 12 August 2008

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  Re: Pumpkin Ale ("Michael P. Thompson")
  Re: HERMS and denaturing enzymes ("David Houseman")
  pumpkin ("Darrell G. Leavitt")
  Re: Herms and Enzymes ("Stephen Neilsen")
  HERMS: Controlling Mash Temp ("Dave Larsen")
  Dumb HERMS Question ("Dave Larsen")

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---------------------------------------------------------------------- Date: Mon, 11 Aug 2008 22:20:07 -0600 From: "Michael P. Thompson" <thompson at ecentral.com> Subject: Re: Pumpkin Ale On Aug 11, 2008, at 8:55 PM, Josh Knarr wrote: > For the pumpkin - Lightly roast it, either by broiling it in the oven > for a few minutes or toasting it with a torch. One side should be > charred and one side should be wet enough so that it still has > something to give to the wort. OK, two questions. First of all, raisins? I can see everything else, but raisins? Is that just to add some fruitiness or what? Second, how do you broil canned pumpkin? Spread it out on a cookie sheet or something? - -- Doras Cuil Travel--Your one-stop travel source Do you like to travel? How about wholesale, AND tax-deductible? Ask me how. http://www.dorascuil.com Return to table of contents
Date: Tue, 12 Aug 2008 07:21:25 -0400 From: "David Houseman" <david.houseman at verizon.net> Subject: Re: HERMS and denaturing enzymes Dave, A valid concern and good question. But as I have found out it's not a problem. Denaturing enzymes is a function of time at temperature so unless you raise the temperature too high or run too slowly at a high temperature this works to raise and maintain mash temperatures. I, like perhaps hundreds of others, have a B3 sculpture that employ HERMS and some have won numerous awards for their beer. Dave Houseman Return to table of contents
Date: Tue, 12 Aug 2008 09:59:33 -0400 (EDT) From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu> Subject: pumpkin I also do a pumpkin ale every year, but I am currently on vacation so I cannot access my records. One thing that I would drop from the spices is the vanilla.... Good luck! ..Darrell Return to table of contents
Date: Wed, 13 Aug 2008 00:13:15 +1000 From: "Stephen Neilsen" <stephen.neilsen at gmail.com> Subject: Re: Herms and Enzymes Short answer..depends on the temp of your HERMS tank liquor. The problem you may have is that the mash liquor is enzyme rich and the amylase enzymes become progressively less heat tolerant as the water ratio increases (alpha and beta amylase are not denatured at kilning temp because there is so little water and lots of "substrate"). I would suggest that the beta amylase will shuffle off the coil (?) quite quickly, though is certainly a lot of beta left in the mash until it too gets HERM'd. The alpha should be fine at reasonable temps. I would set my mash temp before I started recirculating and keep the HLT at same temp as the mash, ie use it to even the temp not increase it. On the other hand.... Stephen in Kanbeera Return to table of contents
Date: Tue, 12 Aug 2008 09:02:01 -0700 From: "Dave Larsen" <hunahpu at gmail.com> Subject: HERMS: Controlling Mash Temp Continuing my quest to build a HERMS. It seems to me that if you use the temperature of the mash to control the heat to the HLT -- and therefore the mash liquid cycling through it -- the HLT will heat up significantly more the the mash. As a result, the top part of the mash, where the return is, can be higher temperature than the bottom part, where the temperature probe is (that is the way my mash tun is designed, at least). Also, you could also have a slight rise in temperature -- a kind of latency -- after the heat is removed from the HLT, as it will take some time for the HLT to cool off below the mash temperature. On the other hand, you could use the temperature of the HLT to control the heat to the HLT. Then, the temperature of the liquid returning to mash will never exceed the set temperature. However, your mash would be significantly lower temperature than the set temperture, as the liquid will cool off a bit before it returns to the mash. I was doing some research, and found the website: http://blog.flaminio.net/blogs/index.php/beer/HERMS/ In his system, rather that using the temperature of the mash or the HLT to control the heat to his HLT, he uses the temperature of the return liquid. He has a thermowell inside the line that returns the liquid to the mash tun from HLT. Is this a common technique? I guess that my question is: How do I control the heat to my HLT, and therefore the mash liquid cycling through it? Dave Tucson, AZ http://hunahpu.blogspot.com/ Return to table of contents
Date: Tue, 12 Aug 2008 12:26:46 -0700 From: "Dave Larsen" <hunahpu at gmail.com> Subject: Dumb HERMS Question What exactly does a PID do? I know it has to do with temperature control, and has relays to turn things on and off. I assume that that is to turn on and off the heat. But, doesn't say a Ranco temperature controller do the same thing? Why would I need a PID? Dave Tucson, AZ http://hunahpu.blogspot.com/ Return to table of contents
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