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sloth,
I did the same thing here. Left the lid off for the first 5 mins as I would normally do this doughing in. Then it was lid on for the remaining 60 mins. As others have said I usually only see a small 1-2 deg loss during an actual mash. Looks like I will be tweaking when I brew the next AG batch. I'm sure the lower drop in real world situation can be attributed to the larger mass due to grains being present in the tun.
Later,
Jaw
I did the same thing here. Left the lid off for the first 5 mins as I would normally do this doughing in. Then it was lid on for the remaining 60 mins. As others have said I usually only see a small 1-2 deg loss during an actual mash. Looks like I will be tweaking when I brew the next AG batch. I'm sure the lower drop in real world situation can be attributed to the larger mass due to grains being present in the tun.
Later,
Jaw
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Jaw, I also covered the tun for the final 60 minutes of calibration, if that wasn't clear.
Bill, I see the logic behind considering that leaving the cover off for the first 5 minutes might be undesairable, as it might throw off thermal mass calculations. However, it appears that my calibration, even with the cover off, undercalculated my thermal mass since i undershot my mash temperature. I should stress that I usually hit my mash temperature +/- 1
Bill, I see the logic behind considering that leaving the cover off for the first 5 minutes might be undesairable, as it might throw off thermal mass calculations. However, it appears that my calibration, even with the cover off, undercalculated my thermal mass since i undershot my mash temperature. I should stress that I usually hit my mash temperature +/- 1
BTP v2.0.* Windows XP
Rubbermaid 5 gal. Beverage Cooler Mash/Lauter Tun
CALIBRATION MEASURMENTS:
NOTE: This includes my 1/2" copper pipe manifold.
SHAPE: Circular
WIDTH: 10"
LENGTH: 10"
HEIGHT: 15" (estimated with lid on)
DEAD SPACE: 0.25 gal.
ENVIRONMENT: 78 deg. F
INFUSION VOL.: 5 gal.
INFUSION TEMP.: 153 deg. F
TEMP AFT 5: 150 deg. F
TEMP AFT 65: 147 deg. F
NOTE: This includes my 1/2" copper pipe manifold.
SHAPE: Circular
WIDTH: 10"
LENGTH: 10"
HEIGHT: 15" (estimated with lid on)
DEAD SPACE: 0.25 gal.
ENVIRONMENT: 78 deg. F
INFUSION VOL.: 5 gal.
INFUSION TEMP.: 153 deg. F
TEMP AFT 5: 150 deg. F
TEMP AFT 65: 147 deg. F
5 g Rubbermaid bev. cooler tun/SS braid/copper pickup tube
I arrived at similar numbers and have a very similar setup to mrocco:
5 g Rubbermaid round beverage cooler mash tun, but with a SS braid attached to a copper pickup tube.
CALIBRATION MEASURMENTS:
NOTE: 4" length of 3/8" copper pickup tube and ~12" Stainless Steel braid.
SHAPE: Circular
WIDTH: 10"
LENGTH: 10"
HEIGHT: 16"
DEAD SPACE: 0.12 gal.
ENVIRONMENT: 61.7 deg. F
INFUSION VOL.: 3 gal.
INFUSION TEMP.: 170.0 deg. F
TEMP AFT 5: 163.0 deg. F
TEMP AFT 65: 155.5 deg. F
My calibration derived a Heat Capacity of 3.3 J/g K and a Heat Transfer Coefficient of 2.5 W/m2 K, using 3 gal of 170
5 g Rubbermaid round beverage cooler mash tun, but with a SS braid attached to a copper pickup tube.
CALIBRATION MEASURMENTS:
NOTE: 4" length of 3/8" copper pickup tube and ~12" Stainless Steel braid.
SHAPE: Circular
WIDTH: 10"
LENGTH: 10"
HEIGHT: 16"
DEAD SPACE: 0.12 gal.
ENVIRONMENT: 61.7 deg. F
INFUSION VOL.: 3 gal.
INFUSION TEMP.: 170.0 deg. F
TEMP AFT 5: 163.0 deg. F
TEMP AFT 65: 155.5 deg. F
My calibration derived a Heat Capacity of 3.3 J/g K and a Heat Transfer Coefficient of 2.5 W/m2 K, using 3 gal of 170
BTP v2.0.* Windows XP
Equipment Profiles
Hey guy,
This is just a nudge on the equipment profiles topic.
This is just a nudge on the equipment profiles topic.
Lathe
BeerTools.com Staff
BeerTools.com Staff
32 qt. Aluminum Boil Kettle
32 qt. Aluminum Boil Kettle
Shape: Circular
Width: 13.75 in
Length: 13.75 in
Height: 12.75 in
Capacity: 8.2 gal
Dead Space 0 gal or 0.12 gal if siphoning to minimize trub transfer
Heat Capacity: 4883.5 j/kg k
Heat Xfer Coefficient: 12.96 w/m2 k
Calibration:
Environment: 61.7 f
Infusion Volume: 3.0 gal
Infusion Temp: 147.5 f
Temp After 5 Minutes: 139.5 f
Temp After 65 minutes: 120.1 f
Shape: Circular
Width: 13.75 in
Length: 13.75 in
Height: 12.75 in
Capacity: 8.2 gal
Dead Space 0 gal or 0.12 gal if siphoning to minimize trub transfer
Heat Capacity: 4883.5 j/kg k
Heat Xfer Coefficient: 12.96 w/m2 k
Calibration:
Environment: 61.7 f
Infusion Volume: 3.0 gal
Infusion Temp: 147.5 f
Temp After 5 Minutes: 139.5 f
Temp After 65 minutes: 120.1 f
BTP v2.0.* Windows XP
Heat source: Electric stove
Electric Stove :
Heat transfer 1.82 kw
Calibration:
Environment: 61.7 f
Calibration Volume: 3.0 gal
Vessel Heat Capacity: 4883.5 j/kg k
Time to Heat 18
Heat transfer 1.82 kw
Calibration:
Environment: 61.7 f
Calibration Volume: 3.0 gal
Vessel Heat Capacity: 4883.5 j/kg k
Time to Heat 18
BTP v2.0.* Windows XP
- warthog
- Pale Ale
- Posts: 96
- Joined: Tue Apr 04, 2006 7:01 pm
- Location: Behind the Zion curtain
- Contact:
Heat Source:
electric turkey fryer-
heat transfer: 1.76 kw
environment: 70 f
calibration volume:6 gallons
vessel heat capacity: 8181.0 J/kg k
time to heat 18 f (10 c): 9.0 minutes
Vessel:
electric turkey fryer
shape: circular/eliptical
width: 13.5 inches
length: 13.5 inches
height: 12 inches
capacity: 7.4 gallons
dead space: 0.0
heat capacity: 8181.0 j/kg k
heat transfer coefficient: 26.6 w/m2 k
calibration
environment: 70.0 f
infusion volume 6 gallons
infusion temp 196 f
temp after 5 minutes: 186 f
temp after 65 minutes: 142 f
Vessel
5 gallon rubbermaid cooler
shape: circular/eliptical
width: 10 inches
length: 10 inches
height: 16 inches
capacity: 5.4 gallons
dead space: 0.0
heat capacity: 799.7 j/kg k
heat transfer coefficient: 1.7 w/m2 k
calibration
environment: 70.0 f
infusion volume 1.5 gallons
infusion temp 162 f
temp after 5 minutes: 159 f
temp after 65 minutes: 150 f
hope this helps.
as mentioned in the other thread, when i have grain inside, it seems that i maintain temperature better than predicted by btb. btp predicts that i will loose something like 5 deg f over a 1 hour mash, yet i only loose about 1 deg f in reality. does btp take into account the thermal mass of the grain?
electric turkey fryer-
heat transfer: 1.76 kw
environment: 70 f
calibration volume:6 gallons
vessel heat capacity: 8181.0 J/kg k
time to heat 18 f (10 c): 9.0 minutes
Vessel:
electric turkey fryer
shape: circular/eliptical
width: 13.5 inches
length: 13.5 inches
height: 12 inches
capacity: 7.4 gallons
dead space: 0.0
heat capacity: 8181.0 j/kg k
heat transfer coefficient: 26.6 w/m2 k
calibration
environment: 70.0 f
infusion volume 6 gallons
infusion temp 196 f
temp after 5 minutes: 186 f
temp after 65 minutes: 142 f
Vessel
5 gallon rubbermaid cooler
shape: circular/eliptical
width: 10 inches
length: 10 inches
height: 16 inches
capacity: 5.4 gallons
dead space: 0.0
heat capacity: 799.7 j/kg k
heat transfer coefficient: 1.7 w/m2 k
calibration
environment: 70.0 f
infusion volume 1.5 gallons
infusion temp 162 f
temp after 5 minutes: 159 f
temp after 65 minutes: 150 f
hope this helps.
as mentioned in the other thread, when i have grain inside, it seems that i maintain temperature better than predicted by btb. btp predicts that i will loose something like 5 deg f over a 1 hour mash, yet i only loose about 1 deg f in reality. does btp take into account the thermal mass of the grain?
PC 2.6ghz cel, XPpro,2gbRAM, 1920x1200
Propane Burner
Propane Burner (Blow-torch style):
Heat Transfer: 1.942 kw
Calibration:
Environment: 42.0
Heat Transfer: 1.942 kw
Calibration:
Environment: 42.0
BTP v2.0.* Windows XP
For those who have posted their MLT specs, are your temperature changes based just on a water infusion or an actual mash? I did a water infusion yesterday to test my equipment and noticed a dramatic drop (10 degrees) in temperature over a 60 minute period. The most I ever lose during an actual mash -- with water AND crushed grain -- is 1-2 degrees. What I'm getting at is this: should I be measuring my MLT specs based on an actual mash rather than just water infusion? That would seem to make more sense to me since I lose far less heat over time due to a denser thermal mass. If so, would the infusion volume still be just the water added or would I have to account for the water and the grain?
This is the first time I've tried using the schedule feature.
Thanks.
This is the first time I've tried using the schedule feature.
Thanks.
MacBook Pro 15.4" / 2GHz CPU / 250 GB HD / 1.5 GB 667 MHz DDR2 SDRAM / OS X v10.5.8 / 1440 x 900 display / BTP v1.5.12
Coleman Extreme?
Hey, has anyone run calibration for a Coleman Extreme 70qt cooler? I just got one and haven't had a chance to calibrate it yet. Thought I'd check here first...
Nathan
v1.5.2
1.83 GHz Intel Core 2 Duo Macbook | 2.0 gig DDR2 RAM | Boot ROM MB21.00A5.B07 | SMC Version 1.13f3 | 1280x800 | OSX 10.4.11
v1.5.2
1.83 GHz Intel Core 2 Duo Macbook | 2.0 gig DDR2 RAM | Boot ROM MB21.00A5.B07 | SMC Version 1.13f3 | 1280x800 | OSX 10.4.11
I have a 52 Q extreme, and these are my values (might get you in the ballpark to start out):
capacity: 48.2 Quarts
dead space: 1.5 Gallons
heat capacity: 14681.5 j/kg k
heat transfer coefficient: 0.7 w/m2 k
calibration
environment: 67.0 f
infusion volume 4.2 gallons
infusion temp 172 f
temp after 5 minutes: 153 f
temp after 65 minutes: 151 f
capacity: 48.2 Quarts
dead space: 1.5 Gallons
heat capacity: 14681.5 j/kg k
heat transfer coefficient: 0.7 w/m2 k
calibration
environment: 67.0 f
infusion volume 4.2 gallons
infusion temp 172 f
temp after 5 minutes: 153 f
temp after 65 minutes: 151 f
Here's a couple of screen shots with two of m mash tuns
10gal Igloo Beverage Cooler
15gal Ice Cube Cooler
http://picasaweb.google.com/hopdevil73/Beertools#
10gal Igloo Beverage Cooler
15gal Ice Cube Cooler
http://picasaweb.google.com/hopdevil73/Beertools#
iMac 27", 3.4 GHz Intel Core i5, 8GB Ram, Mac OSX 10.12.6
iPhone 7+
iPad Pro 10.5
I like macs
iPhone 7+
iPad Pro 10.5
I like macs