---

	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


***************************************************************
        OCTOBER'S HOME BREW DIGEST BROUGHT TO YOU BY: 

                 Ypsilanti Brewing Company
        Visit them at http://www.ypsilantibrewing.com/ 
			 
    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a 
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

or by paypal to address serverfund@hbd.org. DONATIONS of $250 
or more will be provided with receipts. SPONSORSHIPS of any 
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your 
tax professional, then see http://hbd.org for available 
sponsorship opportunities.
***************************************************************


Contents:
  Re: Commercial Sparging (Fred L Johnson)
  Pseudo Lagering ("Lance Harbison")


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
*           The HBD Logo Store is now open!             *
*            http://www.hbd.org/store.html              *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
*   Beer is our obsession and we're late for therapy!   *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
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: Wed, 19 Nov 2008 07:26:39 -0500
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Re: Commercial Sparging

Thanks to Joe and Kai for the very informative posts.

Kai's information comes from a brewery that obviously has very  
consistent extraction efficiencies and very controlled processes-- 
something we all should strive for. Joe's process of formulating the  
recipe and adjusting the run-off volume based on expected extraction  
efficiency and boil-off rate and set boil time makes good sense.

Except for very large beers, I've always set my run-off volume to be  
a constant relative to the grain mass and then I've added water to  
the kettle to get the preboil volume to a value that will give me my  
target gravity based on my historical boil-off rates. Based on what  
commercial breweries are doing according to Kai and Joe, i.e., not  
being very concerned about a dilute run-off, I think I'll start  
collecting more run-off to match the volume I'll likely need to  
exactly compensate for the boil-off rate, taking advantage of the  
improved extraction efficiency that will bring. Apparently the volume  
of run-off isn't really an issue if one controls the pH of the  
sparge. I'll continue to make small adjustments to the kettle volume  
or boil-time based on actual values achieved, but those adjustments  
will be much smaller than in the past.

Fred L Johnson
Apex, North Carolina, USA



Return to table of contents


Date: Wed, 19 Nov 2008 16:20:16 -0500
From: "Lance Harbison" <harbison65 at verizon.net>
Subject: Pseudo Lagering

I just kegged (in 4 cornies) 17 gal of Altbier.  I plan on lagering each 
keg, but currently only have room for 1 of the kegs in my fridge.  The 
remaining 3 kegs are resting in my 60F basement until space opens up.  How 
important is the lowering of the temperature to lagering temperature at a 
rate of 1-2 degrees per day, since when space opens in the fridge any keg 
will simply be plopped in?  Similarly, are there any negatives to delayed 
lagering?

Lance Harbison
Pittsburgh 




Return to table of contents

---