# a10t2

Join Date:

05-24-2010

Last Activity:

01-17-2014 1:16 PM

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14 Likes on 13 Posts

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### LATEST ACTIVITY

• Posted in thread: Stir plate - Potentiometer and fan questions... on 04-26-2013 at 04:27 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 03:56 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 07:06 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 03:02 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 02:59 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 11-12-2012 at 12:04 AM
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 11:04 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 03:33 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 01:19 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 05:44 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...

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