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05-24-2010

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03-22-2014 1:33 PM

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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...

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http://seanterrill.com/category/brewing/ Quote: Originally Posted by monty3777 View Post squeeze your sack like it owes you money.
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