COMP.DSP 2010 pictures and presentations
in [DSP]
|
Prev: PWM and inputs on the f2812
Next: Software PLL
From: Clay on 23 Apr 2010 12:02 On Apr 23, 11:49 am, Gordon Sande <Gordon.Sa...(a)EastLink.ca> wrote: > On 2010-04-23 12:12:32 -0300, Clay <c...(a)claysturner.com> said: > > > > > > > On Apr 22, 10:41 am, Heinrich Wolf <mu...(a)hemedarwa.de> wrote: > >> Heinrich Wolf <mu...(a)hemedarwa.de> writes: > >>> Rick Lyons <R.Lyons@_BOGUS_ieee.org> writes: > > >>>> Brent, your posts have tickled me. I now declare that I officially > >>>> owe you a bottle of the finest Czechoslovakian pilsner beer. > > >>>> Pilsner beer did NOT originate in Germany. Pilsner beer, > >>>> as far as I've read, originated in Pilzen Czechoslovakia. > > >>> Rick, you have taught lots of people DSP and I grew up only about > >>> 100km from Pilsen: so allow me some notes on European history. > >>> ... > > >> I just looked into German Wikipediahttp://de.wikipedia.org/wiki/Pilsner_B > > ier > >> where they say > > >> Da das ehemalige Pilsner Bier " ein dunkles, tr bes, warm vergorene > > s > >> Bier " einen so schlechten Ruf hatte, dass sogar mehrere F sser Bie > > r > >> aus Protest ffentlich auf dem Rathausplatz ausgesch ttet wurden, > >> berief der Pilsner Braumeister Martin Stelzer des "B rgerlichen > >> Brauhauses" in Pilsen 1842 den bayerischen Braumeister Josef Groll > >> aus Vilshofen nach Pilsen, um "den B hmen in Pilsen ein gutes Bier > >> zu brauen". Josef Groll braute somit am 5. Oktober 1842 den ersten > >> Sud nach Pilsner Brauart. Dieser wurde erstmals am 11. November 1842 > >> ffentlich ausgeschenkt und er ffnete so den weltweiten Siegeszug > >> dieser Bierspezialit t, die als Original Pilsner Urquell vertrieben > >> wird. > > >> Short translation: The original beer in Pilsen was a bad, > >> top-fermented beer, so bad that at some occasion several barrels > >> were poored away for protest. Therefor the brewer Martin Stelzer ( > > a > >> German name) called in 1842 Josef Groll from Vilshofen on the > >> Danube, Bavaria, to produce a good, bottom-fermented beer. This wa > > s > >> the origin of the ``Pilsner Bier''. > > >> A note as we are in a technical group: two types of fermentation > >> processes are in use top-fermentation and bottom-fermentation where > >> the first requires a temperature of 12 or 15 Celsius and the second 6 > >> or 8 Celsius. > > >> Having a cellar at 15 Celsius is no problem in southern Germany while > >> having 8 Celsius also late in the summer is hard w/o some cooling. > >> Before mechanical cooling machines were available, ice from ponds was > >> collected and icicles where grown on special wooden constructions in > >> the winter. The ice was filled into a huge cellar where the cellar > >> used for fermentation was below or near a lower edge. Then, when > >> temperature in the fermentation cellar got too high, a door was opened > >> such that cold air from the ice-cellar sank in. After a warm winter > >> and a hot summer not enough ice may have been left and beer got bad. > > >> So one may claim that Bavarian beer would not exist w/o the rather > >> cold winters there. > > >> -- > >> hw > > > I recall seeing in a tv program about the origin of Lagers being when > > it got too hot and the beer would spoil, that the brewers would heat > > up rocks in fires until they glowed red and then placed the hot rocks > > into the beer kegs so as to boil and sterilize the beer so it wouldn't > > spoil. > > If it boiled wouldn't the alcohol come off first? Sort of defeats the > purpose! I expect modern pasteurized beer involves some careful control > of the pressures and containment during the heat treatment. > > > > > Clay > > > maybe some of you beer afficianados could add the the details.- Hide quoted text - > > - Show quoted text -- Hide quoted text - > > - Show quoted text - I'm sure the boiling period is limited. I know when my wife makes glaze for the rum cake, it boils but quite a bit of the alcohol is retained since the boiling period is limited. Clay
From: Eric Jacobsen on 23 Apr 2010 12:12 On 4/23/2010 9:02 AM, Clay wrote: > On Apr 23, 11:49 am, Gordon Sande<Gordon.Sa...(a)EastLink.ca> wrote: >> On 2010-04-23 12:12:32 -0300, Clay<c...(a)claysturner.com> said: >> >> >> >> >> >>> On Apr 22, 10:41 am, Heinrich Wolf<mu...(a)hemedarwa.de> wrote: >>>> Heinrich Wolf<mu...(a)hemedarwa.de> writes: >>>>> Rick Lyons<R.Lyons@_BOGUS_ieee.org> writes: >> >>>>>> Brent, your posts have tickled me. I now declare that I officially >>>>>> owe you a bottle of the finest Czechoslovakian pilsner beer. >> >>>>>> Pilsner beer did NOT originate in Germany. Pilsner beer, >>>>>> as far as I've read, originated in Pilzen Czechoslovakia. >> >>>>> Rick, you have taught lots of people DSP and I grew up only about >>>>> 100km from Pilsen: so allow me some notes on European history. >>>>> ... >> >>>> I just looked into German Wikipediahttp://de.wikipedia.org/wiki/Pilsner_B >>> ier >>>> where they say >> >>>> Da das ehemalige Pilsner Bier " ein dunkles, tr bes, warm vergorene >>> s >>>> Bier " einen so schlechten Ruf hatte, dass sogar mehrere F sser Bie >>> r >>>> aus Protest ffentlich auf dem Rathausplatz ausgesch ttet wurden, >>>> berief der Pilsner Braumeister Martin Stelzer des "B rgerlichen >>>> Brauhauses" in Pilsen 1842 den bayerischen Braumeister Josef Groll >>>> aus Vilshofen nach Pilsen, um "den B hmen in Pilsen ein gutes Bier >>>> zu brauen". Josef Groll braute somit am 5. Oktober 1842 den ersten >>>> Sud nach Pilsner Brauart. Dieser wurde erstmals am 11. November 1842 >>>> ffentlich ausgeschenkt und er ffnete so den weltweiten Siegeszug >>>> dieser Bierspezialit t, die als Original Pilsner Urquell vertrieben >>>> wird. >> >>>> Short translation: The original beer in Pilsen was a bad, >>>> top-fermented beer, so bad that at some occasion several barrels >>>> were poored away for protest. Therefor the brewer Martin Stelzer ( >>> a >>>> German name) called in 1842 Josef Groll from Vilshofen on the >>>> Danube, Bavaria, to produce a good, bottom-fermented beer. This wa >>> s >>>> the origin of the ``Pilsner Bier''. >> >>>> A note as we are in a technical group: two types of fermentation >>>> processes are in use top-fermentation and bottom-fermentation where >>>> the first requires a temperature of 12 or 15 Celsius and the second 6 >>>> or 8 Celsius. >> >>>> Having a cellar at 15 Celsius is no problem in southern Germany while >>>> having 8 Celsius also late in the summer is hard w/o some cooling. >>>> Before mechanical cooling machines were available, ice from ponds was >>>> collected and icicles where grown on special wooden constructions in >>>> the winter. The ice was filled into a huge cellar where the cellar >>>> used for fermentation was below or near a lower edge. Then, when >>>> temperature in the fermentation cellar got too high, a door was opened >>>> such that cold air from the ice-cellar sank in. After a warm winter >>>> and a hot summer not enough ice may have been left and beer got bad. >> >>>> So one may claim that Bavarian beer would not exist w/o the rather >>>> cold winters there. >> >>>> -- >>>> hw >> >>> I recall seeing in a tv program about the origin of Lagers being when >>> it got too hot and the beer would spoil, that the brewers would heat >>> up rocks in fires until they glowed red and then placed the hot rocks >>> into the beer kegs so as to boil and sterilize the beer so it wouldn't >>> spoil. >> >> If it boiled wouldn't the alcohol come off first? Sort of defeats the >> purpose! I expect modern pasteurized beer involves some careful control >> of the pressures and containment during the heat treatment. >> >> >> >>> Clay >> >>> maybe some of you beer afficianados could add the the details.- Hide quoted text - >> >> - Show quoted text -- Hide quoted text - >> >> - Show quoted text - > > I'm sure the boiling period is limited. I know when my wife makes > glaze for the rum cake, it boils but quite a bit of the alcohol is > retained since the boiling period is limited. > > Clay I will warn beer drinkers that this site can be a huge time sink, but Sam Adams has a really excellent "beer encyclopedia" on their website. There's not a direct link that I can find, and you'll probably have to confirm your birth date, but maybe start here: http://www.samueladams.com/world_of_beer.aspx For info relevant to the current conversation, at the encyclopedia start page click on "styles". The two main beer styles are ales, which are top-fermented, and lagers, which are bottom-fermented. You can go from there into all sorts of details. -- Eric Jacobsen Minister of Algorithms Abineau Communications http://www.abineau.com
From: brent on 23 Apr 2010 12:41 On Apr 23, 12:12 pm, Eric Jacobsen <eric.jacob...(a)ieee.org> wrote: > On 4/23/2010 9:02 AM, Clay wrote: > > > > > I will warn beer drinkers that this site can be a huge time sink, but > Sam Adams has a really excellent "beer encyclopedia" on their website.... It might take time away from World of Warcraft?
From: Heinrich Wolf on 22 Apr 2010 06:34 Jerry Avins <jya(a)ieee.org> writes: > On 4/20/2010 4:06 PM, Heinrich Wolf wrote: > ... >> In 1938, when the Sudetenland, the mostly German speaking part of >> Czechoslovakia, came to Germany, Pilsen stayed in the Czech state, a >> few kilometers from the new border, while Budweis came to Germany. > > Thank you for the interesting history. When visiting Berlin on > business, I has some (German) Budweiser in a Kneipe I had been brought > to one evening. I pronounced it far superior to its US counterpart and > was told by several people there that the Czech Budweiser was even > better. With Budweis part of (then)* East Germany, how is that? No, Budweis never was in the DDR. Budweis is in southern Bohemia, less than 100km north of Linz on the Danube --- on google-maps its spelled ``Budejovice''. The borders of Czechoslovakia against Germany were restored after WW II and the German speaking population of Bohemia was transfered (about three million people). [When writing ``Bohemia'' above, I thought there is something interesting: the word is derived from ``Boyern's Home'' where Boyern is Bayern --- Bavarians. Though much of the history of germanic tribes 2000 years ago remains in the dark, the most popular opinion among resarchers seems to be the following: Romans under Julius Caesar already fought against germanic people near the upper Rhine and there appeares in written documents the tribe ``Bojer''. This tribe settled where now Frankfurt/Main is and then moved upwards the Main river into the region where now W�rzburg is. Later they moved further upwards the Main and near Eger --- Cheb in the NW corner of the Czech Republic --- into what we now call the Bohemian Bassin. Some decades later wariors of a germanic tribe called Markomannen, who came from Bohemia, appeared at Regensburg on the Danube, ran over the Roman fortifications and invaded the Roman province Raetia which is now southern Bavaria; others attacked directly to the south and there were severe battles along the Danube. The Romans under emperor Marc Aurel finally beated them out. It's thought that the Markomannen were the Bojer again or a union of tribes including the Bojer. A few hundred years later, when the Roman empire collapsed, people from Bohemia, who called themselves Bojern or Bayern, moved in two directions: to the west amd southwest, into which is now Bayern (Bavaria) and to the south, into which is now Austria and northern Italy --- the mountain range along the modern border between the Czech Republic on one side and Germany and Austria on the other side could be passed by vast numbers of people only at a few places in those days. And probably quite a few stayed and adopted the Czech language ... ] PS: Ah, now it occured to me why probably Jerry thought that Budweis is in the north of Bohemia: In a narrow sense ``Sudetenland'' means a formerly German speaking region at the northern edge of the Bohemian Bassin. But at least in modern German it's comon usage to call all the formerly German speaking parts along the edges of the Bohemian Bassin Sudetenland. There are some useful maps in http://en.wikipedia.org/wiki/Sudetenland -- hw
From: glen herrmannsfeldt on 23 Apr 2010 14:11
Gordon Sande <Gordon.Sande(a)eastlink.ca> wrote: (snip about lager) > If it boiled wouldn't the alcohol come off first? Sort of defeats the > purpose! I expect modern pasteurized beer involves some careful control > of the pressures and containment during the heat treatment. The phase diagram of ethanol/water is a little more interesting than some other mixtures. One result is that you can't get higher than 95% ethanol by distillation, as at that point the water and ethanol evaporate at the same rate. As was explained in a thermodynamics class that I once took, when you go to get the bottles of ethanol for your party, get the 95% ones, not the 100% ones, which have traces of the chemicals needed to get out that last 5% water. I don't remember the concentration of ethanol that is left after distilling, though. But if you want to keep the alcohol, condense it and return it to the mixture. -- glen |