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


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


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
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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


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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




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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






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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.


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