HOMEBREW Digest #5462 Mon 08 December 2008


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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
  immersion chiller idea (Matt)
  Re: Ultrasonic masher? (Dick Adams)
  Aluminum Tubing ("Lance Harbison")

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---------------------------------------------------------------------- Date: Mon, 8 Dec 2008 08:23:54 -0800 (PST) From: Matt <baumssl27 at yahoo.com> Subject: immersion chiller idea It's well known that stirring greatly improves the speed at which an immersion chiller cools wort. And at least a few "automatic" stirring methods have been developed to avoid the necessity to actually stand there and stir: 1. From the distant past, Dr. Pivo's "jump valve" technique added a check valve and reservoir to the immersion chiller in some way that created an unstable "jumping" oscillation. 2. "Planispiral" designs in which the copper tubing is left in a flat, pancake-like configuration, suspended at a shallow level in the wort. Cooling near the wort surface is supposed to create convection currents. There may be others. Anyway I was thinking about the second idea and got to wondering what configuration would really maximize the convection current. I suspect the design could be significantly improved by cooling the wort not just at a shallow level, but also on only one side of the pot. As you look at the pot, the cooling would then be restricted to, say, the upper right portion of the wort, creating clockwise convection about your line of sight. The chiller would need to be wound in such a way that it doesn't excessively obstruct this flow--copper tubing wound in an open spiral about an axis parallel to the expected convection current axis would probably fit the bill. Has anyone tried this? I'm happy with my counterflow chiller so I probably won't build and test it, but it seems to me that the difference could be significant for someone who prefers immersion chilling. Matt Return to table of contents
Date: Mon, 8 Dec 2008 12:14:36 -0500 (EST) From: rdadams at panix.com (Dick Adams) Subject: Re: Ultrasonic masher? > An idle thought on a snowy morning: Is there any experience > with the use of ultrasonics - specifically, ultrasonic > cleaners - to gelatinize adjuncts like unmalted oats or > corn? This is presumed to be an alternative to the cereal > mash. Alas a new toy. A great idea for a Christmas present. I've been slacking off lately on upsetting my childbride. A price tag of $6,000 should set her off just like when I showed her the photos of a $7,500 homebrewing system! Dick Return to table of contents
Date: Mon, 08 Dec 2008 22:08:52 -0500 From: "Lance Harbison" <harbison65 at verizon.net> Subject: Aluminum Tubing I am in the process of building a chiller that will deliver glycol to a coil that will be immersed in the beer. In McMaster Carr 3/8" copper tubing is $200 for a 50' coil, while aluminum is $50. I know many use aluminum for their pots, but would there be any disadvantage to using it in the fashion I'm thinking of? Lance Harbison Pittsburgh Return to table of contents
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