Re: Steam Distillation
> Steam injection distillation of beers and washes has one verydown.
> detrimental side affect. The steam condenses and the volume grows
> faster than it leaves because of system heat loss. This makes
> distillation even more difficult because the wash is getting watered
I figured there had to be an explanation otherwise the industry would
have used steam injection for distilling long ago.
My interest was aroused when I saw a Discovery Channel program on
"green engineering", featuring a brewery in England that is now using
steam injection to heat their wort. They seem very satisfied with it.
Apparently it's gaining favor in the industry.
> There is one thing you have overlooked. Some steam driven facilities,I don't know what pressures the commercial breweries are using but
> depending on the power needs, are driven on as much as 2000 psi steam
> and temperatures in excess of 600F. Burning grain with steam is as
> possible as with flame.
some amateur brewers are experimenting with this method as have these
two fellows. See:
You can find others discussing their experiences on the web.
Pressure cookers, or pressure canners, which regulate themselves,
generally operate at only 15psi (at about 110C - 125C says one writer)
which, I should think, would pose no problem for scorching if you stir
One interesting advantage of this system is that the operator can
raise the temperature of the wort simply by regulating the steam flow.
Whatever the advantages, steam under pressure has to be handled with
care. An accident can serious injury.