Heat source - Revision history

Lathe at 15:41, 31 March 2008

2008-03-31T15:41:42Z

← Older revision		Revision as of 15:41, 31 March 2008
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	\|valign="top"\|[[Image:heatsource.jpg\|right]]		\|valign="top"\|[[Image:heatsource.jpg\|right]]
	\|}		\|}
	~~{{pics}}~~
	==Calibration==		==Calibration==

Lathe at 12:08, 14 March 2008

2008-03-14T12:08:08Z

← Older revision		Revision as of 12:08, 14 March 2008
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	\|valign="top"\|[[Image:heatsource.jpg\|right]]		\|valign="top"\|[[Image:heatsource.jpg\|right]]
	\|}		\|}
			{{pics}}
	==Calibration==		==Calibration==

Lathe: /* Editor */

2007-01-28T03:19:58Z

Editor

@@ Line 2: / Line 2: @@
 ==Editor==
-[[Image:heatsource.jpg]]
+==Editor==
 ==Calibration==

Btp admin at 03:17, 16 January 2007

2007-01-16T03:17:11Z

← Older revision		Revision as of 03:17, 16 January 2007
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	# Apply heat and determine how long it takes to raise the temperature 18F or 10C and enter that duration in the time to heat field.		# Apply heat and determine how long it takes to raise the temperature 18F or 10C and enter that duration in the time to heat field.
	# The heat transfer field above will update automatically.		# The heat transfer field above will update automatically.

			==Notes==
			One of the great things about Beertools Pro, is that you can use it to calibrate your burners to tell how long it will take to heat up your vessel, and calibrate the vessel to know the cool down rate and to what temperature. I did just that. I then went to my mash schedule to see what effects it would have. To my surprise it was pretty much dead on from my past brewing experiences. Jamie W.

	==See also==		==See also==
	* [[Vessel]]		* [[Vessel]]

	~~==Notes==~~
	One of the great things about Beertools Pro, is that you can use it to calibrate your burners to tell how long it will take to heat up your vessel, and calibrate the vessel to know the cool down rate and to what temperature. I did just that. I then went to my mash schedule to see what effects it would have. To my surprise it was pretty much dead on from my past brewing experiences. Jamie W.

68.255.29.161: /* Notes */

2007-01-16T01:21:16Z

Notes

← Older revision		Revision as of 01:21, 16 January 2007
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	==Notes==		==Notes==
	One of the great things about Beertools Pro, is that you can use it to calibrate your burners to tell how long it will take to heat up your vessel, and calibrate the vessel to know the cool down rate and to what temperature. I did just that. I then went to my mash schedule to see what effects it would have. To my surprise it was pretty much dead on from my past brewing experiences.		One of the great things about Beertools Pro, is that you can use it to calibrate your burners to tell how long it will take to heat up your vessel, and calibrate the vessel to know the cool down rate and to what temperature. I did just that. I then went to my mash schedule to see what effects it would have. To my surprise it was pretty much dead on from my past brewing experiences. Jamie W.

Lathe: /* Notes */

2007-01-16T01:19:38Z

Notes

← Older revision		Revision as of 01:19, 16 January 2007
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	==Notes==		==Notes==
	One of the great things about Beertools Pro, is that you can use it to calibrate your burners to tell how long it will take to heat up your vessel, and calibrate the vessel to know the cool down rate and to what temperature. I did just that. I then went to my mash schedule to see what effects it would have. To my surprise it was pretty much dead on from my past brewing experiences.		One of the great things about Beertools Pro, is that you can use it to calibrate your burners to tell how long it will take to heat up your vessel, and calibrate the vessel to know the cool down rate and to what temperature. I did just that. I then went to my mash schedule to see what effects it would have. To my surprise it was pretty much dead on from my past brewing experiences.

	~~Jamie W.~~

68.255.29.161: /* Notes */

2007-01-16T01:18:21Z

Notes

← Older revision		Revision as of 01:18, 16 January 2007
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	==Notes==		==Notes==
	One of the great things about Beertools Pro, is that you can use it to calibrate your burners to tell how long it will take to heat up your vessel, and calibrate the vessel to know the cool down rate and to what temperature. I did just that. I then went to my mash schedule to see what effects it would have. To my surprise it was pretty much dead on from my past brewing experiences.		One of the great things about Beertools Pro, is that you can use it to calibrate your burners to tell how long it will take to heat up your vessel, and calibrate the vessel to know the cool down rate and to what temperature. I did just that. I then went to my mash schedule to see what effects it would have. To my surprise it was pretty much dead on from my past brewing experiences.

			Jamie W.

Btp admin at 23:49, 15 January 2007

2007-01-15T23:49:05Z

← Older revision		Revision as of 23:49, 15 January 2007
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	Heat sources include stoves, propane burners, and campfires. Always be careful when using heat sources.		Heat sources include stoves, propane burners, and campfires. Always be careful when using heat sources.

	[[Image:heatsource.jpg~~\|right~~]]		==Editor==
			[[Image:heatsource.jpg]]

	==Calibration==		==Calibration==

Btp admin at 23:47, 15 January 2007

2007-01-15T23:47:02Z

← Older revision		Revision as of 23:47, 15 January 2007
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	'''Here are the basic steps:'''		'''Here are the basic steps:'''

	1.Set your environment temperature to your ambient air temperature.		# Set your environment temperature to your ambient air temperature.
			# Set calibration volume to the volume of test water used in the calibration vessel.
	2.Set calibration volume to the volume of test water used in the calibration vessel.		# The test vessel heat capacity can be determined from vessel calibration and if one has already been calibrated it will appear in the pop-up menu next to heat capacity.
			# To run the test heat the water in the vessel to a temperature typical of your brewing process. For example it might be ideal to use a temperature on the low end of your saccharrification rest. Record your starting time or use a stop watch.
	3.The test vessel heat capacity can be determined from vessel calibration and if one has already been calibrated it will appear in the pop-up menu next to heat capacity.		# Apply heat and determine how long it takes to raise the temperature 18F or 10C and enter that duration in the time to heat field.
			# The heat transfer field above will update automatically.
	4.To run the test heat the water in the vessel to a temperature typical of your brewing process. For example it might be ideal to use a temperature on the low end of your saccharrification rest. Record your starting time or use a stop watch.

	5.Apply heat and determine how long it takes to raise the temperature 18F or 10C and enter that duration in the time to heat field.

	6.The heat transfer field above will update automatically.

	==See also==		==See also==

Lathe at 23:46, 15 January 2007

2007-01-15T23:46:03Z

← Older revision		Revision as of 23:46, 15 January 2007
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	~~Add content here~~		Heat sources include stoves, propane burners, and campfires. Always be careful when using heat sources.

	[[Image:heatsource.jpg\|right]]		[[Image:heatsource.jpg\|right]]