FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
Weyermans/Slake Heat ("A.J deLange")
1st Round NHC Judging - NE Region ("David Houseman")
Listing of dermatologists and dozens more specialties ("brickbat")
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Date: Sat, 28 Feb 2009 08:08:53 -0500
From: "A.J deLange" <ajdel at cox.net>
Subject: Weyermans/Slake Heat
Weyermans does post representative malt analyses on their website.
Though this is not, I'm sure, what Kai is looking for it does give one
a rough idea of what to expect from each of their products.
* * * * * * * * * * *
When thinking about slake heat start by considering that the ratio of
surface area to volume is inversely proportional to the linear size of
the mash. For small (5 gallon batch) mashes the ratio is quite high
and the slaking heat is likely to be lost through the larger surface
before its effects are noticed. Since the heat released is from the
hydration reaction the amount is going to depend on how hydrated the
malt already is i.e. its moisture content. This can vary appreciably
depending on how long the malt has been stored and under what
conditions. The rate of heat release will depend on how rapidly
hydration takes place and this in turn must depend on the fineness of
the grind and the method of hydration (grain into water, water into
grain, Steele's masher etc). Finally, the manifestation of the
released heat, a rise in temperature, will depend on the thermal mass
of the mash which is a function of the grist to water ratio and the
specific heat of the malt which is quite variable. Given all this it
is going to be pretty hard to come up with a formula which accurately
models temperature rise from slaking heat.
The formula F = (St+RT+0.5h)/(S+R) is simply a rearrangement of a
statement of the first law for a unit mass of malt with its specific
heat in units of the specific heat of water (i.e. water is 1 degree F
per BTU): (F-t)S +(F-T)R - 0.5h = 0 which simply says that an
energy conservation tally must include half of h for each unit mass of
malt. Thus 0.5h is the amount of energy released when malt is slaked.
Why the 0.5? It may relate to the differences between laboratory
measurements of slaking heat made on a dried basis (t may be worth
noting that the ASBC does not have an MOA (Method of Analysis) for
determining slaking heat potential) or be a fudge factor related to
some of the other considerations I mentioned.
When I was helping Jeffrey on this for ProMash there was a lot of
discussion as to how to handle slaking heat. I argued that just
sticking this formula into the program wasn't adequate and we were
talking about doing some measurements to see if we could come up with
a better one but this involved springing for a moisture balance which
I wasn't ready to do and then Jeffry's life got complicated so it
never happened. I had some notes by I can't seem to turn them up so
it's all a little hazy and I don't remember whether he actually stuck
this formula in as an interim thing or not.
Practically speaking I never noticed slaking heat until I started
doing mashes involving 70 - 100 lbs of grain. Even then I see it
sometimes and sometimes I don't (though I am never particularly
looking for it). What I am calling slaking heat is a rise in mash tun
temperature that occurs after all the grain has been added to the mash
water absent any addition of heat. The largest rise that I have seen
that I might attribute to slaking heat has been a little less than 1 C.
A.J.
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Date: Sun, 01 Mar 2009 20:18:47 -0500
From: "David Houseman" <david.houseman at verizon.net>
Subject: 1st Round NHC Judging - NE Region
The Northeast Regional judging for the 1st Round of the National Homebrew
Competition will be held the weekend of April 17-19 at the Yards Brewery
(www.yardsbrewing.com) in Philadelphia. Yards is located at 901 N.
Delaware Avenue in Philly. Check out MapQuest or Yahoo! Maps for location
and directions.
For those of you have judged this competition before expect this location to
be even better than last year there as Yards is now in production and the
facility is completed and open for business. For those of you who haven't
this is a great opportunity judge in the largest home brew competition in
the world. We expect to be judging on Saturday and Sunday, although the
number of flights and time needed to judge will depend on the number of
entries we receive and the number of judges who commit to judging. We may
do some judging on Friday night if needed depending on the number of entries
and judges who are available on Saturday and Sunday. While the
details haven't been fully worked out expect to start judging on Saturday AM
at 9am, on Sunday at 10:00 and IF we judge on Friday night, it will be about
7:30pm. Friday night might be a great time for pub crawl for those coming
from out of town. Details will be provided closer to the date of the
competition.
Again, we will be judging Cider in addition to the Mead and Beer categories.
This will be a chance to try some of the best ciders made in the US. Those
of you who attended last year's cider training session will want to put
their training to practice.
Just reply to me to be put on the list to judge. Let me know which day(s)
you will be available, what categories you want to judge, do not want to
judge and can't judge because you plan to enter those categories. We will
make an attempt to honor your requests if at all possible but someone has to
judge the least favorable categories and not everyone can judge the most
popular ones.
So reserve the weekend of April 17-19 and plan to judge in Philadelphia.
If you have not done so already, let me know that you can judge. If you
know someone who'd like to steward,
let me know as well; we can use several.
Site Director: Nancy Rigberg
NRigberg at comcast.net
http://www.homesweethomebrew.com/
Judge Coordinator: David Houseman
david.houseman at verizon.net
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Date: Fri, 20 Feb 2009 12:19:27 +0600
From: "brickbat" <eardrum at amazingmachines.com>
Subject: Listing of dermatologists and dozens more specialties
Licensed MDs in the United States
788,635 in total <> 17,606 emails
Many different medical specialties
Sort by over a dozen different fields
Price for this week only = $393
()()() Take all 4 items below for F REE when you order ()()()
<> Directory of US Pharma Companies
Personal email addresses (47,000 in total) and names for top level executives
<> Hospitals in the United States
23,000 Admins in more than 7,000 hospitals {a $399 value]
<> Directory of American Dentists
597,000 dentists and dental services ( a $350 value!)
<> Chiropractors in the USA
100,000 Chiropractors in the USA (worth $250 alone)
Email us at: Leslie at qualitymedlists.com
good until February 28
By emailing nomail at qualitymedlists.com you will have your email taken off
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End of HOMEBREW Digest #5515, 03/01/09
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