HOMEBREW Digest #5518 Wed 04 March 2009

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

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---------------------------------------------------------------------- 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
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