---

	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:
  Sankey Kegs ("A.J deLange")
  Message from John Palmer about water chemistry, revised spreadsheet ("Bill Pierce")


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
*   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 19 Jan 2011
       Projected 2011 Budget  $3271.04
 Expended against projection  $ 520.75
Projected Excess/(Shortfall) ($2226.61)

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,
                  Spencer Thomas, and Bill Pierce



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


Date: Thu, 3 Feb 2011 23:51:25 -0500
From: "A.J deLange" <ajdel at cox.net>
Subject: Sankey Kegs

When I started doing larger quantities I switched over to Sankey kegs
completely. There are some advantages. They hold more beer, there is
only one type of coupler (for Sankey - if you use foreign kegs there
are several) i.e. no more requirement to maintain stocks of pin and
ball gas and liquid connectors. Parts are available at any bar supply,
Rapids, Micromatic.... You can take beer to any place that serves keg
beer. Keggerators do not have to be modified. The slim style 1/4 and
sixtel mean you have the same flexibility with respect to smaller
quantity when you want to take beer to a smaller function.

There are (surprise) some disadvantages the main one of which is that
you will have to kluge up something for cleaning. You will need a high
quality coupler equipped with pea and check valve removed and external
gas and liquid valves for filling  and that same coupler will serve
for cleaning. You need to make a stand on which the keg can sit
inverted. You will also need a reservoir to hold cleaning fluid and a
hefty pump to ram that fluid up the spear as forcefully as possible.
The rig I use is pictured and described at
  http://www.pbase.com/agamid/image/109220058
You'll note that compressed air (demisted) is very helpful in
balancing the input and output flow rates.


Return to table of contents


Date: Fri, 4 Feb 2011 09:53:43 -0500
From: "Bill Pierce" <BillPierce at aol.com>
Subject: Message from John Palmer about water chemistry, revised spreadsheet

Here is a message I got from John Palmer:


"Hi Bill,
It's late and I couldn't recall how to log into the HBD. (I am getting old
before my time)
Anywho, attached is the latest version of the spreadsheet which FIXES the
alkalinity contribution problem with Chalk vs bicarbonate. I talked with a
water chemistry prof at the Univ of Washington, author of a couple textbooks
on the subject, and to make a medium story short, he explained the total
alkalinity is always conserved!
This means that if you assume dissolution of 1 gram of CaCO3 in a gallon of
wort, that equates to 264.2 ppm of CaCO3, which is 264.2 ppm of CaCO3 as
CaCO3.  Meanwhile if you dissolve 1 gram of NaHCO3 in wort, you get 72.3 ppm
of Na and 191.9 ppm of HCO3 and you have to then convert that bicarbonate to
Alkalinity as CaCO3 by 50/61.

Anyway, the bottom line is that Martin was mostly right that my spreadsheet
did not account for enough alkalinity from chalk additions. But now it does
and I had my equations verified by a water chemistry professor.
I have broken out the alkalinity contribution from both chalk and baking
soda, just so people could see the difference, and changed Chloride to
Sulfate to Sulfate to Chloride because Colin Kaminski, my co-author on the
water book, has done lots of test batches and is able to say with confidence
that the range for Sulfate to Chloride Ratio is about .5 - 9.0
More chloride than double digits in the 1:2 ratio of Sulfate to Chloride and
the beer tastes salty. But sulfate can go into triple digits at 9:1 in an
IPA and taste fine (with low sodium <75ppm he says).

Gotta hit the hay, Thanks for riding herd on the HBD and please post this
for me!
Cheers,
John"


(John's revised water spreadsheet [currently only in English units; I assume
the metric version is forthcoming] is at his site:
http://howtobrew.com/section3/Palmers_Mash_RA_ver3ptO.xls)




Return to table of contents

---