FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
Re: maintaining mash heat (bill keiser)
carbonation saturation (Joe Katchever)
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Date: Wed, 04 Mar 2009 07:25:44 -0500
From: bill keiser <bk2 at sharpstick.org>
Subject: Re: maintaining mash heat
i guess i should have made a new subject line.
if the small maount is carefully raised only to strike temp, would
denaturing still be a problem?
bill keiser
> Bill:
>
> I'm not sure I understand your question because slaking heat causes
> the mash to rise in temperature initially at mash-in.
>
> To your question: if you are trying to keep the temperature of your
> mash up in the face of its losing heat to the surroundings, you can
> certainly take a portion of the wort at times and raise the
> temperature of this portion and then add it back. You will likely
> denature most of the enzymes in this portion, so you will be reducing
> your diastatic power somewhat each time you do this. However, this is
> essentially what is done with decoction mashing, except that one boils
> a portion of wort-poor grist and adds this back to the mash.
>
> Incidentally, I'm not one of those who have a fancy brew sculpture. My
> brewery is certainly a hack job, but not using a cooler.
>
> Fred L Johnson
> Apex, North Carolina, USA
>
>
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Date: Wed, 04 Mar 2009 08:26:23 -0600
From: Joe Katchever <joe at pearlstreetbrewery.com>
Subject: carbonation saturation
First off, I'm looking to pinpoint CO2 quantity in beer. I want to
achieve 2.5 atmospheres saturation by means of flowing so many liters of
CO2 into the beer. My question is: how many liters of C02/gallon will
acheive 2.5 atmospheres? As c02 is injected via carbstone, pressure in
the vessel will rise from say2-3 pounds to 15, where the prv will open
and release unsafe pressure.
- --
Joe
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End of HOMEBREW Digest #5518, 03/04/09
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