---

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


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

                 Sponsor The Home Brew Digest!
     Visit http://www.hbd.org/sponsorhbd.shtml to learn how
			 
    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:
  Weyermans/Slake Heat ("A.J deLange")
  1st Round NHC Judging - NE Region ("David Houseman")



* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
*           The HBD Logo Store is now open!             *
*            http://www.hbd.org/store.html              *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
*   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 $3400
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.

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: Sat, 28 Feb 2009 08:08:53 -0500
From: "A.J deLange" <ajdel at cox.net>
Subject: Weyermans/Slake Heat

Weyermans does post representative malt analyses on their website.  
Though this is not, I'm sure, what Kai is looking for it does give one  
a rough idea of what to expect from each of their products.

* * * * * * * * * * *
When thinking about slake heat start by considering that the ratio of  
surface area to volume is inversely proportional to the linear size of  
the mash. For small (5 gallon batch) mashes the ratio is quite high  
and the slaking heat is likely to be lost through the larger surface  
before its effects are noticed. Since the heat released is from the  
hydration reaction the amount is going to depend on how hydrated the  
malt already is i.e. its  moisture content. This can vary appreciably  
depending on how long the malt has been stored and under what  
conditions. The rate of heat release will depend on how rapidly  
hydration takes place and this in turn must depend on the fineness of  
the grind and the method of hydration (grain into water, water into  
grain, Steele's masher etc). Finally, the manifestation of the  
released heat, a rise in temperature, will depend on the thermal mass  
of the mash which is a function of the grist to water ratio and the  
specific heat of the malt which is quite variable. Given all this it  
is going to be pretty hard to come up with a formula which accurately  
models temperature rise from slaking heat.

The formula F = (St+RT+0.5h)/(S+R) is simply a rearrangement of a  
statement of the first law for a unit mass of malt with its specific  
heat in units of the specific heat of water (i.e. water is 1 degree F  
per BTU):    (F-t)S +(F-T)R - 0.5h = 0  which simply says that an  
energy conservation tally must include half of h for each unit mass of  
malt. Thus 0.5h is the amount of energy released when malt is slaked.  
Why the 0.5? It may relate to the differences between laboratory  
measurements of slaking heat made on a dried basis (t may be worth  
noting that the ASBC does not have an MOA (Method of Analysis) for  
determining slaking heat potential) or be a fudge factor  related to  
some of the other considerations I mentioned.

When I was helping Jeffrey on this for ProMash there was a lot of  
discussion as to how to handle slaking heat. I argued that just  
sticking this formula into the program wasn't adequate and we were  
talking about doing some measurements to see if we could come up with  
a better one but this involved springing for a moisture balance which  
I wasn't ready to do and then Jeffry's life got complicated so it  
never happened. I had some notes by I can't seem to turn them up so  
it's all a little hazy and I don't remember whether he actually stuck  
this formula in as an interim thing or not.

Practically speaking I never noticed slaking heat until I started  
doing mashes involving 70 - 100 lbs of grain. Even then I see it  
sometimes and sometimes I don't (though I am never particularly  
looking for it). What I am calling slaking heat is a rise in mash tun  
temperature that occurs after all the grain has been added to the mash  
water absent any addition of heat. The largest rise that I have seen  
that I might attribute to slaking heat has been a little less than 1 C.

A.J.


Return to table of contents


Date: Sun, 01 Mar 2009 20:18:47 -0500
From: "David Houseman" <david.houseman at verizon.net>
Subject: 1st Round NHC Judging - NE Region

The Northeast Regional judging for the 1st Round of the National Homebrew
Competition will be held the weekend of April 17-19 at the Yards Brewery
(www.yardsbrewing.com) in Philadelphia.   Yards is located at 901 N.
Delaware Avenue in Philly.   Check out MapQuest or Yahoo! Maps for location
and directions.

For those of you have judged this competition before expect this location to
be even better than last year there as Yards is now in production and the
facility is completed and open for business.   For those of you who haven't
this is a great opportunity judge in the largest home brew competition in
the world.   We expect to be judging on Saturday and Sunday, although the
number of flights and time needed to judge will depend on the number of
entries we receive and the number of judges who commit to judging.  We may
do some judging on Friday night if needed depending on the number of entries
and judges who are available on Saturday and Sunday.   While the
details haven't been fully worked out expect to start judging on Saturday AM
at 9am, on Sunday at 10:00 and IF we judge on Friday night, it will be about
7:30pm.   Friday night might be a great time for pub crawl for those coming
from out of town.  Details will be provided closer to the date of the
competition.

Again, we will be judging Cider in addition to the Mead and Beer categories.
This will be a chance to try some of the best ciders made in the US.   Those
of you who attended last year's cider training session will want to put
their training to practice.

Just reply to me to be put on the list to judge.  Let me know which day(s)
you will be available, what categories you want to judge, do not want to
judge and can't judge because you plan to enter those categories.   We will
make an attempt to honor your requests if at all possible but someone has to
judge the least favorable categories and not everyone can judge the most
popular ones.

So reserve the weekend of April 17-19 and plan to judge in Philadelphia.
If you have not done so already, let me know that you can judge.  If you 
know someone who'd like to steward,
let me know as well; we can use several.

Site Director: Nancy Rigberg
NRigberg at comcast.net
http://www.homesweethomebrew.com/

Judge Coordinator: David Houseman
david.houseman at verizon.net




Return to table of contents

---