From the HBD Archive
From: Dances with Workstations <>
Subject: Uncompressibility/Mead
Date: 1992-05-04 17:41:30 GMT

> Here's an example of one other thing not to worry about.
> Water (and presumably beer) is essentially an incompressible
> fluid. That means that if you push on the top of it harder
> basically nothing happens.

(this has nothing to do with beer, but...)
my brother got a very good illustration of this incompressibility when a
friend of his went four-wheeling in a stream with his Ford Bronco. Water
shot up the air intake and into the cylinders. When the pistons came down
on the cylinders for the next cycle, they encountered water, which does
not compress, instead of air, which does. The resulting force on the pistons
bent the cam shafts into fairly severe angles (and cam shafts are very
thick, strong pieces of metal) and the engine had to be rebuilt.

Come to think of it, this does have to do with beer, since they probably
had a few before going out on this ride. BUT it wasn't homebrew... that
must have been their error :)

On a beer-related topic: our last mead fermented down to .997, and was
so dry that it tasted like champagne. We're not complaining, (it was/is
fabulous) but what is the approved way of achieving a sweeter mead?
Two alternatives I've heard are:
- use a less attenuative yeast than Champagne.
- spike the batch with grain alcohol to inhibit the yeast at the
level of sweetness desired. This prevents you from then carbonating the
mead, though.
Jim Buchman

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