FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
***************************************************************
TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:
Logic, Inc. - Makers of Straight A Cleanser
www.ecologiccleansers.com
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:
Re: Poorly fermentable wort (Adam Arndt)
How to use a HERMS system (Bruce Fabijonas)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* 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 12 May 2011
*** Condition: Green & Healthy ***
501(c)3 revoked in process of reinstating. See Site News
on http://hbd.org for details and progress.
Projected 2011 Budget $3671.04
Expended against projection $1489.37
Projected Excess/(Shortfall) $1858.82
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: Wed, 6 Jul 2011 11:24:42 +0000
From: Adam Arndt <adama at microsoft.com>
Subject: Re: Poorly fermentable wort
Fred,
I have to throw my $0.02 behind Joe's wager on a low diastatic power mash
and hot spots that make a bad situation worse.
Although I find it very difficult to obtain Deg Lintner ratings for Weyerman
malts, most source that have access to this information seem to indicate a
"typical" Deg Lintner rating of 76 for this malt. (And Weyermann has two
distinct Pilsner products which makes this a bit more difficult without
knowing which one you were using.) As Joe also pointed out there can be
lot-to-lot or year-to-year variations so I think a worst-case of 70 is
feasible.
In any event both of the unmalted wheats are providing 0 diastatic power to
the mash.
The WM Pilsner malt accounted for 50% of the total grist so the mash
diastatic power was 35.5 assuming a 76 deg Lintner malt and as low as 30 for
the entire mash if the pilsner malt had an actual DP of 70 deg Lintner.
That's cutting it very close to the 30-35 Deg Lintner minimum for mashing.
I would have expected an hour and 50 minutes to still have been enough to
complete conversion. (As the results of your starch test seemed to
indicate.) I recently brewed a historical porter with a total mash DP of 30.1
and it was still failing the starch test at 90 minutes.
If the mash and the resulting beer now truly pass a proper starch test
there's not too many options left that it could be so I also have to make my
wager on hot spots.
Adam
________________________________
About Microsoft Ireland: www.microsoft.com/ireland
Microsoft Ireland Operations Limited. A company incorporated and registered
in Ireland number 256796.
Microsoft Ireland Research. A company incorporated and registered in Ireland
number 342235.
Registered office 70 Sir John Rogerson's Quay, Dublin 2, Ireland
------------------------------
Date: Wed, 6 Jul 2011 22:52:48 -0400
From: Bruce Fabijonas <mathbruce at gmail.com>
Subject: How to use a HERMS system
Not as bio-chem heavy as other questions, but here it goes.
Not too long ago, I built myself a HERMS system. The idea was to do step
mashes and to zero in on mash temp when I undershoot my target temp. My
question is about the set temperature in the hot liquor tank for a given
step.
Suppose I want to raise the mash from 122F to 151F. Should the hot liquor
tank be set at the target temp (151F), or something higher? To date, I have
always set my HLT to the target temperature, believing that I don't want to
destroy the enzymes in the wort. I have measured the temperature of the wort
after going through the HLT and found that the wort has risen to the
temperature of the HLT. The problem is that the temperature in the mash tun
changes very slowly. Painfully slowly. In fact, I have seen the temperature
dip before rising. I assume that the coefficients of heat conductivity for
the liquid and the grain are vastly different. One suggestion recently
proposed to me was to raise the temperature of the HLT to something much
higher, even boiling, so that the mash temperature rises more quickly. But, I
argued, think about the enzymes! The response I got was along the lines of
relax, don't worry.... What about almost boiling wort hitting my grain
bed--can we say tanin extraction? Again, the response was relax...
So, what's the consensus? Am I alone in this quest to save the enzymes?
Thank you.
Bruce
Sent from my iPad
------------------------------
End of HOMEBREW Digest #5857, 07/06/11
*************************************
-------
