HOMEBREW Digest #5730 Mon 06 September 2010

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  Re: plate chillers questions (Robert Tower)
  Arkansas State Fair Judging ("Ken Haycook")
  Re: plate chillers questions (Pete Calinski)
  Returning home (Ed Jones)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 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 $3500 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. Financial Projection As of 13 Jun 2010 Projected 2010 Budget $3305.65 Expended against projection $2500.06 Projected Excess/(Shortfall) $ 422.01 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: Sun, 05 Sep 2010 23:47:02 -0700 From: Robert Tower <roberttower at sbcglobal.net> Subject: Re: plate chillers questions Paul Hethmon of Knoxville, Tennessee asks about plate chillers. I have experience with the Blichmann Therminator. If you keep it relatively clean, you can get within about 10 F. of ground water temp. If you are diligent acid wash after every 5-6 uses to remove mineral build up, you can get the wort to within 5-6 F. Since Paul's ground water is currently 76 F. I don't think either of these scenarios is acceptable. He may want to stick with the immersion chiller. I have similar issues with ground water temps during the summer. I can't get my wort much below 80 F. in the summer time with the Blichmann alone. The other three seasons are no problem. After trying numerous set ups, I've settled on plumbing a copper immersion chiller in a bucket of ice and water post plate chiller. I pump the wort out of the kettle, through the plate chiller, then through the immersion chiller and finally into the fermentor. Unfortunately, the first time I tried this setup I hadn't thought about line resistance. Adding 25 feet of 3/8" copper tubing to the pathway really slowed down my poor March pump, from about 10 minutes with just the plate chiller to over 40 minutes when I added the immersion chiller. Luckily I have a spare March pump so the next time I brewed I plumbed the second pump at the end of the path (between the fermentor and the immersion chiller). Now, between the two pumps, my chilling time is down to about 15 minutes and the wort is getting down into the low 60s. As you can imagine, this a lot of equipment to have to set up and break down (not to mention maintain). I'd really like it to be less equipment intensive, but I haven't found another way that is as effective. Fortunately, I only have to do this for the 3-4 summer time brews ("ain't no cure for the ....") I brew or if I am brewing a lager. Otherwise, I can leave the immersion chiller and the second pump on the equipment shelf. Stay cool, Bob Tower / Los Angeles, CA Return to table of contents
Date: Mon, 6 Sep 2010 07:56:20 -0500 From: "Ken Haycook" <k.haycook at sbcglobal.net> Subject: Arkansas State Fair Judging How about an early fall ROAD TRIP? The Central Arkansas Fermenters will be hosting the Arkansas State Fair Homebrew competition and we need judges. All BJCP styles of beer, mead, and cider will be accepted. 2008 AHA/BJCP style guidelines will be used. The Competition will be AHA/BJCP sanctioned. Sorry, since this is a State of Arkansas sponsored function, we can not accept entries for out-of-state brewers. For in-state brewers, the details are located on www.centralarkansasfermenters.com. 1st Round Judging will begin at 4:00 PM, Monday, October 11th, and will continue through Oct 12th at the Arkansas State Fair Grounds, at the Arts and Crafts Building; 2600 Howard St, Little Rock, AR. Friday October 15th will be scheduled for 2nd Round judging beginning at 4:00 pm. Best of Show will be judged at the Arkansas State Fair Grounds; Arts and Crafts Building; 10/16 starting at 4 pm. Fair Passes will be available to all pre-registered judges. Registration will be on-line at www.centralarkansasfermenters. Fair Passes will allow each car to park on the fairgrounds and every person in the car will have free entrance to the fair grounds. Interested judges please contact Ken Haycook at 501-223-0030 or k.haycook AT sbcglobal.net. Events Schedule: October 11th - 12th: 1st Round Judging 4 pm-10 pm; Arkansas State Fair Grounds, Creative Arts Bldg, Little Rock AR, 72201 October 15th: 2nd Round Judging 4:00 pm 10:00 pm on the Arkansas State Fair Grounds, Creative Arts Bldg, Little Rock AR, 72201 October 16th: Best of Show Judging and winners will be announced, 4:00 pm - 10:00 pm, Arkansas State Fair Grounds, Creative Arts Bldg, Little Rock AR The address for the Arkansas State Fairgrounds is 2600 Howard St. Exit I-30 at #139, Roosevelt Rd and travel west. The fair grounds will be on the left. More information will be sent with your pass. Ken Haycook 501-223-0030 Return to table of contents
Date: Mon, 6 Sep 2010 09:24:40 -0400 From: Pete Calinski <petec.100 at gmail.com> Subject: Re: plate chillers questions I have been successful using a bucket of ice water. Specifically I fill a bottling bucket (7 gal. with a valve at the bottom) with ice and water. I start the chilling process using tap water until the chilling slows down. Then I switch my immersion chiller from the tap to the ice water. If I control the flow so that the water coming out of the chiller is not too cold it works great. Usually I have a lot of ice in my freezer but I have been known to buy a bag for $1.39 if my supply is low. Hope this helps. Pete Return to table of contents
Date: Mon, 6 Sep 2010 15:06:09 -0400 From: Ed Jones <cuisinartoh at gmail.com> Subject: Returning home Hi All, I've been out of the hobby for almost 5 years. Moving to a smaller house, getting married, and having babies will do that. I haven't built my new brewery yet, but I wanted to get back into the swing of things and dream for what the brewery will look like when we move in the Spring. I would post a link to pictures of my old brewery but I can't get past the posting restrictions of the digest. I wasn't aware of the TT exodus from the HBD and now the (hopeful) flight back. Going back through some of the recent archives, I saw several names from the past. So when I start all over again next Spring, I know there will be many, many years of experience here. One question, does anyone know what the current state of ProMash is? It looks like it hasn't been updated in 7 years and Jeff has some family things going on which has caused him to halt work on ProMash 2.0. Are there quality alternatives to ProMash these days? Thanks! Ed Jones PS I've tried sending this 4 times with annoying returns each time. I hope it goes through this time. grrrr. Return to table of contents
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