From the HBD Archive
From: cjh@diaspar.HQ.Ileaf.COM (Chip Hitchcock)
Subject: re boiling temps
Date: 1992-05-21 15:27:54 GMT

It's true that altitude lowers boiling temperature (variation in
barometric pressure makes only a trivial difference unless you're at the
eye of a hurricane). However, dissolved solids \\RAISE// the boiling
temperature---get a candy thermometer and notice the correspondence
between boiling temp. and sugar concentration, expressed somewhat
poetically as the approximate hardness of a drop of solution cooled to
room temperature. The increase in boiling temperature isn't a lot
(for non-concentrated worts I'd \guess/ it to be around 1 centigrade
degree---I don't remember the molal boiling-point elevation for water
exactly) but it should be measurable.
It sounds like I should take issue with the use of "homebrewers" rather
than "sterilize/sanitize", because commercial breweries don't boil the wort
for 12-14 hours either.
And as long as we're being precise, how common are these thermophiles in
wort? (i.e., does sterilize not mean "destruction of everything there"
rather than "destruction of everything that \could/ \be/ there"?). BTW,
how fast does TDT drop as the temperature is raised---what's the typical
temperature in an autoclave, how long does it run, and how effective is it
according to Bigelow?

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