---

	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:
  Re: maintaining mash heat (bill keiser)
  carbonation saturation (Joe Katchever)


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
*           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: Wed, 04 Mar 2009 07:25:44 -0500
From: bill keiser <bk2 at sharpstick.org>
Subject: Re: maintaining mash heat

 i guess i should have made a new subject line.
 if the small maount is carefully raised only to strike temp, would 
denaturing still be a problem?
bill keiser
 
> Bill:
>
> I'm not sure I understand your question because slaking heat causes 
> the mash to rise in temperature initially at mash-in.
>
> To your question: if you are trying to keep the temperature of your 
> mash up in the face of its losing heat to the surroundings, you can 
> certainly take a portion of the wort at times and raise the 
> temperature of this portion and then add it back. You will likely 
> denature most of the enzymes in this portion, so you will be reducing 
> your diastatic power somewhat each time you do this. However, this is 
> essentially what is done with decoction mashing, except that one boils 
> a portion of wort-poor grist and adds this back to the mash.
>
> Incidentally, I'm not one of those who have a fancy brew sculpture. My 
> brewery is certainly a hack job, but not using a cooler.
>
> Fred L Johnson
> Apex, North Carolina, USA
>
>




Return to table of contents


Date: Wed, 04 Mar 2009 08:26:23 -0600
From: Joe Katchever <joe at pearlstreetbrewery.com>
Subject: carbonation saturation

First off, I'm looking to pinpoint CO2 quantity in beer. I want to 
achieve 2.5 atmospheres saturation by means of flowing so many liters of 
CO2 into the beer. My question is: how many liters of C02/gallon will 
acheive 2.5 atmospheres? As c02 is injected via carbstone, pressure in 
the vessel will rise from say2-3 pounds to 15, where the prv will open 
and release unsafe pressure.

- -- 
Joe 



Return to table of contents

---