HOMEBREW Digest #5787 Fri 04 February 2011

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  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
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