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


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Contents:
  Re: carbonation-temperature-pressure formula ("Kai Troester")
  Reinforced Vinyl Tubing (Mark Prior)
  Popcorn (stencil)


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Date: Mon, 3 Aug 2009 00:23:50 -0400
From: "Kai Troester" <kai at braukaiser.com>
Subject: Re: carbonation-temperature-pressure formula

> When I sat down at my machine to
> have a look at this I found an e-mail from Fred with a formula using
> just such an approach that he had found on Kai's site (www.braumeister.com
> ).

The place A.J. was refering to was www.braukaiser.com which is a play on my
user name on home brewing forums (Kaiser). The credit for the formula goes
to hobbybrauer.de where I found it in a carbonation calculator that was
uploaded to that site:
http://www.hobbybrauer.de/modules.php?name=Downloads&d_op=getit&lid=74

The formula may have been derived from Kunze's data. In his Malting and
Brewing science he lists the CO2 content of beer at various temperatures
assuming atmospheric head pressure:

temp (C) -w/w % CO2
0 - 0.317
1 - 0.306
2 - 0.296
3 - 0.286
4 - 0.276
5 - 0.267
6 - 0.258
8 - 0.241
10 - 0.226
15 - 0.193
20 - 0.165

To get the CO2 content at a given head pressure, simply multiply the
atmospheric pressure CO2 content for the beer temperature with 1 plus the
head pressure in bar (1 bar = 100 kPa = 14.5 psi)

E.g. temp = 10C, over pressure = 0.5 bar, CO2 (w/w%) = 1.5 * 0.226% = 0.339
% = 3.39 g/l CO2 = 1.695 vol CO2.

Kai



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Date: Mon, 3 Aug 2009 10:22:13 -0400
From: Mark Prior <priorm at hotmail.com>
Subject: Reinforced Vinyl Tubing


I use a FDA approved reinforced vinyl tubing for hot liquid transfers
with my pump. The tubing I use is similar to the 1/2" reinforced tubing
sold by More Beer:
http://morebeer.com/view_product/17603//Tubing_-_Reinforced_Vinyl_1_2_in_
 
Now for my question. Why is the tubing only approved upto 158F? Is it 
because there is a risk of rupture above this temperature or because 
dangerous toxins are leached out of the vinyl above this temperature?  
 
Has anyone seen anything definitive regarding this? Can you point me to a 
source? I've tried googling this without success.  
 
Thanks, 
Mark Prior


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Date: Mon, 03 Aug 2009 20:00:37 -0400
From: stencil <etcs.ret at verizon.net>
Subject: Popcorn

Is there any experience with the use of popcorn, in pound
quantities, as the maize contribution in a CAP or CACA?
Does the flavor carry over into the finished brew?
Could I achieve the same flavor effects by toasting grits?
Are the popping oils successfully trapped by the grain bed
during the sparge?

Autumn's on the way - pemmican con queso and popcorn-maple
ale, mmm-mm.

gds, stencil



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