HOMEBREW Digest #5327 Fri 02 May 2008

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  Effectiveness of Various Methods of Wort Aeration (Fred L Johnson)
  PPPG of honey (was RE: Forgot to record the starting SG) ("Steve Jones")
  Re: Forgot to record the starting SG (Robert Tower)
  Re: Re: Forgot to record the starting SG (stencil)

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---------------------------------------------------------------------- Date: Thu, 1 May 2008 23:01:02 -0400 From: Fred L Johnson <FLJohnson52 at nc.rr.com> Subject: Effectiveness of Various Methods of Wort Aeration Fellow homebrewers: I have posted a manuscript containing the data from some recent experiments I performed testing the effectiveness of various methods of wort aeration on the dissolved oxygen content of the aerated medium. The abstract of the paper is provided below, and the full article can be obtained at: http://www.driveway.com/l1t5r5x6t9 - ------------------------------------------------------------------------ - ----------- Effectiveness of Various Methods of Wort Aeration Fred L. Johnson, Cheddington Brewery, Apex, North Carolina, USA ABSTRACT A variety of wort aeration methods were tested for their ability to dissolve oxygen in water. Boiled and cooled water was aerated using pumped air at 99 mL/min and 1009 mL/min, with and without the use of an aeration stone, and the dissolved oxygen content was measured for up to 90 minutes of aeration. In addition, rocking/shacking the fermentor was tested as another commonly used method of wort aeration. Results: Boiled and cooled water contained a significant amount of dissolved oxygen after it was delivered to the fermentor even before active aeration was initiated. Rocking/shaking the fermentor was the quickest method of saturating the water with oxygen. Pumping air at the high flow rate using an aeration stone was also effective. Pumping air without the aeration stone required significantly longer time to dissolve oxygen. Pumping air at the low flow rate, similar to the flow rate produced by an inexpensive aquarium pump, was slow to dissolve oxygen. Conclusion: Oxygen can be quickly dissolved into wort from the headspace of the fermentor with rocking/shaking. Wort may also be effectively aerated in a reasonably short time by pumping air into it with an aeration stone, but only if the airflow rate is relatively high. Pumping air at lower flow rates can be effective if performed over a long period of time. - ---- Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Fri, 2 May 2008 08:33:54 -0400 From: "Steve Jones" <stjones1 at gmail.com> Subject: PPPG of honey (was RE: Forgot to record the starting SG) phase wrote: >> stencil wrote: >> >> > The usual rule of thumb is 42 point-gallons per pound of honey >> >> and Scott Birdwell wrote: >> >> > honey generally has about the same density as malt extract, so: >> > 1 lb. honey/water to 1 gallon = 1.036 >> >> So who is (more) correct? I know, it depends on the honey, but in general, is it closer to 36 or 42? Confusion reigns when it comes to the points per pound per gallon figure for honey. This is going to vary with the moisture content of the honey, which should generally be about 17% (conversely, 83% sugar). 1 lb of pure sugar in a 1 gallon solution has a specific gravity of 1.046 (46 ppppg). 1 lb of honey in a 1 gallon solution should have a specific gravity of about 1.038 (83% of 46), or 38 ppppg. Steve Jones State of Franklin Homebrewers http://www.franklinbrew.org Johnson City, TN [421.7 mi, 168.5 deg] AR No virus found in this outgoing message. Checked by AVG. Version: 7.5.524 / Virus Database: 269.23.7/1411 - Release Date: 5/2/2008 8:02 AM Return to table of contents
Date: Fri, 02 May 2008 10:24:16 -0700 From: Robert Tower <roberttower at sbcglobal.net> Subject: Re: Forgot to record the starting SG Phase asks about the varying quotes on honey SG (1 lb. honey in 1 gallon water). Some said 1.036, others 1.042. In my personal experience, I've found it to be more on the side of 1.042. The last two batches of mead that I've made the honey clocked in at 1.040 (from two different honey sources, but the same type of honey, Bulgarian wildflower). The thinest honey I think I've ever had was 1.038. The variance is due to water content. Bob Tower / Los Angeles, CA Return to table of contents
Date: Fri, 02 May 2008 18:57:40 -0400 From: stencil <etcs.ret at verizon.net> Subject: Re: Re: Forgot to record the starting SG On Thu, 01 May 2008 23:54:54 -0400, in Homebrew Digest #5326 (May 01, 2008) phase wrote: > >stencil wrote: > >> The usual rule of thumb is 42 point-gallons per pound of honey > [ ... ] >in general, is it closer to 36 or 42? > >Regards, >phase > ProMash's ingredients dabase says (and I use) 42. Schramm (The Compleat Meadmaker, p36) says 40. Googling < honey yield point gallon pound > shows BYO saying 32 - 38. To be frank, I never yet made a mead by measuring out the whole charge of honey, but have always started with about 1/3 the calculated amount (using 42 as the starting estimate) and then fed it further aliquots at intervals of 2 - 3 weeks until the SG starts to rebound above 1.001. Although I can measure pretty accurately the weight of each addition, trying to pour from a 60-lb pail *to* a weight target is virtually impossible. Because of the incremental feeding and the difficulty of precisely measuring the resulting volume in the fermenter, the OG is pretty much conjectural. My rationale for "growing" the must is that the earlier phases of the fermentation will drive off much of the aroma of the honey, and only the last few pounds' worth will survive the outgassing. Since I use Lalvin D-47 this yields a very hot mead. If I were Asatru I'd call it sacramental strength. FWIW, Papazian, in "Homebrewer's Companion" refuses to specify a yield figure, and recommends building a calibration must with the honey to be used. gds, stencil Return to table of contents
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