HOMEBREW Digest #6100 Sat 09 August 2014
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
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 (NOTE NEW
ADDRESS):
HBD Server Fund
PO Box 871054
Canton, MI 48187-6054
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:
HBD On The Move... (Patrick Babcock)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Home Brew Digest, Inc. is a 501(c)3 Public Charity
[170(b)(1)(A)(vi)] All donations & gifts to the HBD are
tax deductible under section 170 of the Internal Revenue
Code; as are bequests, devises, transfer, or gifts under
section 2055, 2106, or 2522 of the Code.
Financial Projection as of 26 July 2014
*** Condition: Critical ***
Projected 2013 Budget $3,235.00
Expended against projection ($2,075.73)
Unplanned expenditures ($ 185.77)
Projected Excess/(Shortfall) ($ 558.95)
HBD, Inc. is projected to be bankrupt September 2014
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
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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: Sat, 9 Aug 2014 19:56:25 -0400
From: Patrick Babcock <patrick.babcock at gmail.com>
Subject: HBD On The Move...
Greetings, Beerlings! Take me to your lager...
At long last, I've initiated the move of the HBD from its commercial
connection to a hosted solution. I will do my best to keep you abreast
of progress, but be aware that the HBD itself (the email list) may be
knocked out of commission while I wrangle the code to conform to its
new environment - I'll run both systems in parallel until either the
new server will run the scripts, or until the HBD coffers run dry.
Unfortunately, I'll have to whack the existing connection as I simply
cannot afford to run a deficit in the HBD treasury against my own
budget at this time. Hopefully, I'll be able to get the scripts
running under their new environment before that happens.
-p
------------------------------
End of HOMEBREW Digest #6100, 08/09/14
*************************************
-------
Saturday, August 9, 2014
Thursday, August 7, 2014
Homebrew Digest #6099 (August 07, 2014)
HOMEBREW Digest #6099 Thu 07 August 2014
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
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 (NOTE NEW
ADDRESS):
HBD Server Fund
PO Box 871054
Canton, MI 48187-6054
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:
Re:Trouble controlling fermentation temperature (kmorgan1)
Re: Problem controlling fermentation temperature (Fred L Johnson)
Problem Controlling Fermentation Temp (Ian & Jean Ramsay)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Home Brew Digest, Inc. is a 501(c)3 Public Charity
[170(b)(1)(A)(vi)] All donations & gifts to the HBD are
tax deductible under section 170 of the Internal Revenue
Code; as are bequests, devises, transfer, or gifts under
section 2055, 2106, or 2522 of the Code.
Financial Projection as of 26 July 2014
*** Condition: Critical ***
Projected 2013 Budget $3,235.00
Expended against projection ($2,075.73)
Unplanned expenditures ($ 185.77)
Projected Excess/(Shortfall) ($ 558.95)
HBD, Inc. is projected to be bankrupt September 2014
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, 07 Aug 2014 05:57:26 -0400
From: kmorgan1 at localnet.com
Subject: Re:Trouble controlling fermentation temperature
Alejandro, you may want to try throttling the flow of glycol to cool
more slowly.
------------------------------
Date: Thu, 7 Aug 2014 06:51:56 -0400
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Re: Problem controlling fermentation temperature
Alejandro is having trouble controlling his fermentation temperature in a
100 gallon conical, glycol jacketed fermentor. Alejandro is experiencing
substantial hysteresis in his temperatures relative to the controller
settings. I have no experience with such volumes, but it seems the community
could use a little more information before we can help.
My first thought is to reduce the differential from 3 degrees to 1 degree.
This would certainly reduce the hysteresis. It would help us to know where
the temperature probe is located, and I think it would also help to know the
temperature gradient within the fermentor from center to wall and top to
bottom.
It seems that minimizing the differential on the controller and optimizing
the placement of the probe would be most straightforward approach to this.
Surely the small commercial brewers have a standard workaround to this common
issue.
Fred L Johnson
Apex, North Carolina, USA
------------------------------
Date: Fri, 08 Aug 2014 11:55:38 +1200
From: Ian & Jean Ramsay <ian.ramsay at clear.net.nz>
Subject: Problem Controlling Fermentation Temp
Alejandro
As I see it you have multiple problems. First your 3 degrees differential is
too high, and let's assume your temp probe is in the middle of the
fermenter. The fermenting wort close to the walls cools fast unlike the
middle. Even when the ferment is rapid it will overshoot your required temp.
Some thoughts for you.
1. Reduce your differential say to 1 degree.
2. Restrict the output of your glycol pump to slow the cooling rate.
Reducing the differential will mean your cooling pump will run more often,
but for a shorter time.
A timer will cause you grief when you need to crash the ferment at the end.
You will need to experiment to get your system tuned to your needs. I would
play with your differential first, keep reducing it and this may be all you
need to do.
Ian
- ---
This email is free from viruses and malware because avast! Antivirus
protection is active.
http://www.avast.com
------------------------------
End of HOMEBREW Digest #6099, 08/07/14
*************************************
-------
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
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 (NOTE NEW
ADDRESS):
HBD Server Fund
PO Box 871054
Canton, MI 48187-6054
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:
Re:Trouble controlling fermentation temperature (kmorgan1)
Re: Problem controlling fermentation temperature (Fred L Johnson)
Problem Controlling Fermentation Temp (Ian & Jean Ramsay)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Home Brew Digest, Inc. is a 501(c)3 Public Charity
[170(b)(1)(A)(vi)] All donations & gifts to the HBD are
tax deductible under section 170 of the Internal Revenue
Code; as are bequests, devises, transfer, or gifts under
section 2055, 2106, or 2522 of the Code.
Financial Projection as of 26 July 2014
*** Condition: Critical ***
Projected 2013 Budget $3,235.00
Expended against projection ($2,075.73)
Unplanned expenditures ($ 185.77)
Projected Excess/(Shortfall) ($ 558.95)
HBD, Inc. is projected to be bankrupt September 2014
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, 07 Aug 2014 05:57:26 -0400
From: kmorgan1 at localnet.com
Subject: Re:Trouble controlling fermentation temperature
Alejandro, you may want to try throttling the flow of glycol to cool
more slowly.
------------------------------
Date: Thu, 7 Aug 2014 06:51:56 -0400
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Re: Problem controlling fermentation temperature
Alejandro is having trouble controlling his fermentation temperature in a
100 gallon conical, glycol jacketed fermentor. Alejandro is experiencing
substantial hysteresis in his temperatures relative to the controller
settings. I have no experience with such volumes, but it seems the community
could use a little more information before we can help.
My first thought is to reduce the differential from 3 degrees to 1 degree.
This would certainly reduce the hysteresis. It would help us to know where
the temperature probe is located, and I think it would also help to know the
temperature gradient within the fermentor from center to wall and top to
bottom.
It seems that minimizing the differential on the controller and optimizing
the placement of the probe would be most straightforward approach to this.
Surely the small commercial brewers have a standard workaround to this common
issue.
Fred L Johnson
Apex, North Carolina, USA
------------------------------
Date: Fri, 08 Aug 2014 11:55:38 +1200
From: Ian & Jean Ramsay <ian.ramsay at clear.net.nz>
Subject: Problem Controlling Fermentation Temp
Alejandro
As I see it you have multiple problems. First your 3 degrees differential is
too high, and let's assume your temp probe is in the middle of the
fermenter. The fermenting wort close to the walls cools fast unlike the
middle. Even when the ferment is rapid it will overshoot your required temp.
Some thoughts for you.
1. Reduce your differential say to 1 degree.
2. Restrict the output of your glycol pump to slow the cooling rate.
Reducing the differential will mean your cooling pump will run more often,
but for a shorter time.
A timer will cause you grief when you need to crash the ferment at the end.
You will need to experiment to get your system tuned to your needs. I would
play with your differential first, keep reducing it and this may be all you
need to do.
Ian
- ---
This email is free from viruses and malware because avast! Antivirus
protection is active.
http://www.avast.com
------------------------------
End of HOMEBREW Digest #6099, 08/07/14
*************************************
-------
Wednesday, August 6, 2014
Homebrew Digest #6098 (August 06, 2014)
HOMEBREW Digest #6098 Wed 06 August 2014
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
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 (NOTE NEW
ADDRESS):
HBD Server Fund
PO Box 871054
Canton, MI 48187-6054
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:
Problem controling fermetation temp (alejandro ramirez)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Home Brew Digest, Inc. is a 501(c)3 Public Charity
[170(b)(1)(A)(vi)] All donations & gifts to the HBD are
tax deductible under section 170 of the Internal Revenue
Code; as are bequests, devises, transfer, or gifts under
section 2055, 2106, or 2522 of the Code.
Financial Projection as of 26 July 2014
*** Condition: Critical ***
Projected 2013 Budget $3,235.00
Expended against projection ($2,075.73)
Unplanned expenditures ($ 185.77)
Projected Excess/(Shortfall) ($ 558.95)
HBD, Inc. is projected to be bankrupt September 2014
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: Tue, 5 Aug 2014 21:14:02 -0700
From: alejandro ramirez <guaild at yahoo.com>
Subject: Problem controling fermetation temp
Hi all! I've recently started fermenting using a 100 gal conical, jacketed
fermenter. I'm attempting to control the temperature using an A419
Johnson temp control, set to start glycol flow through the jacket at, say,
68 deg Fahrenheit. The temperature at which the relay is turned off is
defined by the temp differential, say 3 degs. So, in theory, when the
thermostat reads 68 or higher, the glycol starts to flow, until the temp
falls to 65 degrees.
The glycol is stored in an insulated tank ranging from about 23 to 28
degrees.
The problem is, apparently there is a lag time between the moment
that the correct amount of heat has been drawn out from the wort in
the tank, and the moment that the sensor actually reads the target
temperature and stops the glycol from flowing. So what happens is
that the temperature keeps dropping quite some time after the glycol
has stopped flowing, bringing the temperature way below the lower
limit (say, 57 or 57 degrees). This can have quite adverse effects on
the yeast, as you all know.
Since the fermenting wort is not supposed to be moved around in the
tank (which would homogenize the temp and provide a quicker, correct
read), I figure I might use a timer to limit the flow of coolant for a set
length of time, assuming that the correct amount of heat will be
subtracted from the wort.
An opinion, anyone? Do you think this is the best way to go?
------------------------------
End of HOMEBREW Digest #6098, 08/06/14
*************************************
-------
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
No "sponsor-level" donation yet this year
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 (NOTE NEW
ADDRESS):
HBD Server Fund
PO Box 871054
Canton, MI 48187-6054
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:
Problem controling fermetation temp (alejandro ramirez)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* Beer is our obsession and we're late for therapy! *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Home Brew Digest, Inc. is a 501(c)3 Public Charity
[170(b)(1)(A)(vi)] All donations & gifts to the HBD are
tax deductible under section 170 of the Internal Revenue
Code; as are bequests, devises, transfer, or gifts under
section 2055, 2106, or 2522 of the Code.
Financial Projection as of 26 July 2014
*** Condition: Critical ***
Projected 2013 Budget $3,235.00
Expended against projection ($2,075.73)
Unplanned expenditures ($ 185.77)
Projected Excess/(Shortfall) ($ 558.95)
HBD, Inc. is projected to be bankrupt September 2014
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: Tue, 5 Aug 2014 21:14:02 -0700
From: alejandro ramirez <guaild at yahoo.com>
Subject: Problem controling fermetation temp
Hi all! I've recently started fermenting using a 100 gal conical, jacketed
fermenter. I'm attempting to control the temperature using an A419
Johnson temp control, set to start glycol flow through the jacket at, say,
68 deg Fahrenheit. The temperature at which the relay is turned off is
defined by the temp differential, say 3 degs. So, in theory, when the
thermostat reads 68 or higher, the glycol starts to flow, until the temp
falls to 65 degrees.
The glycol is stored in an insulated tank ranging from about 23 to 28
degrees.
The problem is, apparently there is a lag time between the moment
that the correct amount of heat has been drawn out from the wort in
the tank, and the moment that the sensor actually reads the target
temperature and stops the glycol from flowing. So what happens is
that the temperature keeps dropping quite some time after the glycol
has stopped flowing, bringing the temperature way below the lower
limit (say, 57 or 57 degrees). This can have quite adverse effects on
the yeast, as you all know.
Since the fermenting wort is not supposed to be moved around in the
tank (which would homogenize the temp and provide a quicker, correct
read), I figure I might use a timer to limit the flow of coolant for a set
length of time, assuming that the correct amount of heat will be
subtracted from the wort.
An opinion, anyone? Do you think this is the best way to go?
------------------------------
End of HOMEBREW Digest #6098, 08/06/14
*************************************
-------
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