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• Posted in thread: Stir plate - Potentiometer and fan questions... on 04-26-2013 at 03:27 PM
  Why the other guy in his article use a 2k then?Because with an LM317 it isn't the value of
  either resistor that sets the voltage, it's the ratio between them. I was using a 220 ohm fixed
  resistor, so ...

• Posted in thread: Stir plate - Potentiometer and fan questions... on 04-26-2013 at 02:56 PM
  V = IR12 = 0.17*RR = 12/0.17 = 71 ohmThe closest common value would be 100 ohm: 25 ohm would
  only allow you to reduce the speed by 25/71 = 35%.

• Posted in thread: Problems with the refractometer on 01-29-2013 at 06:06 PM
  You need to go back to the OP post. He started at 1.052 and has a current brix of 9. The
  conversion to SG makes it 1.025.Only if you use an old, inaccurate calculator. ;)

• Posted in thread: refractometer question on 11-16-2012 at 02:02 AM
  The main thing that I see would throw a wrench in my plan is if the same assumptions that are
  used when measuring with a hydrometer (3 part solution of water/sugar/alcohol) no longer hold
  true from an...

• Posted in thread: refractometer question on 11-16-2012 at 01:59 AM
  Incidentally, your examples show a BCF of 1.0059 (pre-boil) and 1.0308 (post-boil). Based on my
  experience, this shows a much larger variation than I have ever seen when calculating pre and
  post-boil ...

• Posted in thread: refractometer question on 11-11-2012 at 11:04 PM
  Why there is such a difference in the BCF's I don't know.I found this thread by pingback to the
  refractometer calculator, so I'm sorry to be so late to the party.I suspect that any variation
  you're se...

• Posted in thread: Ginger Beer + Refractometer on 08-21-2012 at 10:04 PM
  If you're fermenting only simple sugars, then you wouldn't need a correction factor, and you'd
  want to use an FG correlation intended for wine, not beer.

• Posted in thread: OG and necessity of yeast starter on 05-11-2012 at 02:33 PM
  Granted, they compiled results from several experimenters and different tastersExactly; that's
  what makes it a survey. There's a second uncontrolled variable - the equipment/recipe/process.
  If I polle...

• Posted in thread: OG and necessity of yeast starter on 05-10-2012 at 12:19 AM
  Do you have a link to that experiment? I don't have a BYO subscription.BYO only puts select
  articles online: should be able to find the episode discussing the results in the BBR
  archives. It's worth...

• Posted in thread: OG and necessity of yeast starter on 05-08-2012 at 04:44 PM
  There is no magic number, but Wyeast states right on the smack-pack that there is enough yeast
  for a wort with 1.06 OG or less.You have to specify: "enough" yeast for what? A few thousand
  cells will s...