dread, great write up. That's really insightful. Just let your wife know that you made the day of a stranger on the internet and she should forgive your time.
Wooden filters vs charcoal filters
- Thread starter wlrountree
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OK, so here's my waste of time. I was also doing this highly scientific exploration under the "dread" of scorn of SWMBO!
Here's me, engaged in the data generation stage of the process:
And here's the balsa as it came out of the pipe, after a bowl of GH Brown Flake Licorice:
An unused Savinelli balsa bit on the left, the used on the right:
Use balsa:
Cross section: Used balsa:
Cross section: Unused balsa on the left, used on the right:
Cross section: Closer view of the used balsa:
End views: Bowl end on the left, stem end on the right:
Observations while smoking:
-No gurgle, despite the temperature hovering just above freezing.
-Flavor reduced a bit, but not to an objectionable level.
-Reduced impression of nicotine.
Observations of the used balsa bit:
-Wet, almost to the core.
-Visibly darker and yellow, more pronounced on the outside.
-Pores in the balsa cross section are significantly darker. Perhaps smoke passes through these pores?
Conclusions:
The Savinelli Balsa System Natural Absorbent Insert functions primarily to absorb moisture, and does an excellent job of it. Along with the moisture, some components of smoke also get absorbed into the balsa through the exterior. Pores in the balsa also appear to channel smoke and to absorb moisture and components of smoke. The composition of these components is unknown.
It would appear that there may be some filtering going on in the pores/channels of the balsa, but the vast majority of moisture and smoke component removal is occurring through absorption, not filtration.
So I'm tentatively backing off on my assertion that the balsa doesn't filter, but sticking with my claim that the balsa primarily works like a sponge.
This was fun!
Here's me, engaged in the data generation stage of the process:
And here's the balsa as it came out of the pipe, after a bowl of GH Brown Flake Licorice:
An unused Savinelli balsa bit on the left, the used on the right:
Use balsa:
Cross section: Used balsa:
Cross section: Unused balsa on the left, used on the right:
Cross section: Closer view of the used balsa:
End views: Bowl end on the left, stem end on the right:
Observations while smoking:
-No gurgle, despite the temperature hovering just above freezing.
-Flavor reduced a bit, but not to an objectionable level.
-Reduced impression of nicotine.
Observations of the used balsa bit:
-Wet, almost to the core.
-Visibly darker and yellow, more pronounced on the outside.
-Pores in the balsa cross section are significantly darker. Perhaps smoke passes through these pores?
Conclusions:
The Savinelli Balsa System Natural Absorbent Insert functions primarily to absorb moisture, and does an excellent job of it. Along with the moisture, some components of smoke also get absorbed into the balsa through the exterior. Pores in the balsa also appear to channel smoke and to absorb moisture and components of smoke. The composition of these components is unknown.
It would appear that there may be some filtering going on in the pores/channels of the balsa, but the vast majority of moisture and smoke component removal is occurring through absorption, not filtration.
So I'm tentatively backing off on my assertion that the balsa doesn't filter, but sticking with my claim that the balsa primarily works like a sponge.
This was fun!
"And: The pipe is supposedly made out of oak used in wine barrels. My guess is white oak."
From wiki...
"In France, both the Quercus robur (common oak) and Quercus petraea (white oak) are considered apt for wine making, however, the latter is considered far superior for its finer grain and richer contribution of aromatic components like vanillin and its derivates"
Barrels in common Oak are usually thicker, if the pipe is made from wood used in a wine barrel it's likely that.
From wiki...
"In France, both the Quercus robur (common oak) and Quercus petraea (white oak) are considered apt for wine making, however, the latter is considered far superior for its finer grain and richer contribution of aromatic components like vanillin and its derivates"
Barrels in common Oak are usually thicker, if the pipe is made from wood used in a wine barrel it's likely that.
LOL! That's funny.
I kind of moved to the middle in my conclusion too (good life lesson here, I swear). Interestingly - I personally think the 6 mm balsa filters work better than the 9mm ones and the pics appear to back that feeling up.
Also interestingly, I searched the net for pics before I cut into my filter and couldn't find any. I'm amazed tha no one has done this yet - so we probably did a service to the pipe smoking community today, which makes it all totally worth it.
Aldecaker, when I first got the pipe, I smoked a bowl of very light Virginia and did notice a flavor. Subsequently, I only smoked Den Kongelige Livgarde, a My Own Blend creation by the great Lasse Berg. It's an aromatic, with flavors similar to what the pipe was imparting. I could taste the Livgarde in the GH Brown Flake Licorice today, although I couldn't really detect any licorice, per se.
This wasn't an uproar - it was a pretty mature back and forth with everyone learning something. I wouldn't get into an uproar with Dan in any event. I've known him online for several years now and like him too much.
That Tim guy, though, now he's a different story . . .
That Tim guy, though, now he's a different story . . .
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