VikeMan

"I was bored, so..." 😁 Year ago I started cold-crashing my 6.5g glass carboys under light CO2 pressure - provided by a standard...

Yeah, I'm not sure I'm going to buy that one, without data to support it. Once you reach the spunding valve's pressure setting, the...

Not a scholarly source, but the idea I have heard a few times is that since the container is under pressure it is harder for...

He means use more yeast at the normal pitch time. It could mean nothing significant has happened yet, or it could mean a leak. Both...

That should work much better. I would agree that if you don't have a thermowell, an insulated probe against the side of the fermenter...

While that's true, I'd say it's not as much as some people think, and IMO the impact is often overstated/overimagined. For example, a...

A few thoughts... - Brix is not a unit of pressure - Fermenting at 54F and cooling with 51F water may be a challenge. Normally, you...

If you have over carbonated your beer, it's going to be over carbonated for quite a while, even if you turn the CO2 down. That aside...

Nice. I’ve got more than my share of guitars down there. Working at a music store once upon a time got me plenty of deals. Here’s my...

Let's see them! I'll go first

Some guitars in my home studio.

Well, yes. Partially anyway. If your Ca/Mg numbers are in odd units (i.e. "as CaCO3") or not directly reported at all (Ca), of course...

Sure, you can calculate (estimate) Bicarbonate from the rest, including pH, or without pH if you just want alkalinity "as bicarbonate."...

I wasn't aware of an obsession with Hardness in the UK. If it's being misunderstood and/or misused, well, I'm glad that doesn't seem to...

Temporary hardness certainly is directly related to "hardness," in that hardness is one of the things that determines temporary...