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07-13-2014 10:20 PM

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  • Retired
  • Baroque, early Classical
  • Male
  • Married
  • McLean/Ogden
  • Virginia/Quebec


  • Posted in thread: Water Profile for Highland IL on 07-14-2014 at 03:11 AM
    A softener is fine for your non-brewing uses, but don't use softened water for brewing. Many
    activities in the home can benefit from a softener, but I find that just plumbing a softener to
    the hot wat...

  • Posted in thread: 240v to 120v switch on 07-14-2014 at 03:03 AM
    It's in a 240 V circuit so obviously it needs to be insulated for well above 240V. It must also
    be capable of interrupting the full current load of the heater. If you have to ask these
    questions you s...

  • Posted in thread: 240v to 120v switch on 07-14-2014 at 12:00 AM
    Yes, sorry. I have a brand new 3wire plus ground circuit. I have neutral in the box
    already.With the neutral present it's a simple matter of connecting one end of the element to
    the common pole of the...

  • Posted in thread: mash ph on 07-13-2014 at 10:23 PM
    I'm hoping that your 2% addition is based on an appropriate evaluation of the water and the
    grist.Without doing an error budget I'll guess that uncertainties in other malts' buffering
    capacities and D...

  • Posted in thread: Santa Rosa CA water report on 07-13-2014 at 08:41 PM
    My LBS told me that they only use RO built water due to chlorine....Did they really say that?
    As the water is chlorinated as opposed to chloraminated simple standing, especially warm in a
    HLT will re...

  • Posted in thread: 240v to 120v switch on 07-13-2014 at 08:12 PM
    The problem is that you have the ends of the element connected to the two hots. With a spdt
    switch you can connect one end of the element to either the other hot or to the neutral if the
    neutral is av...

  • Posted in thread: Schmitz Hochkurz Decoction on 07-13-2014 at 03:23 PM
    400 micron basket? No, probably not. 400u is 0.4 mm and I'm pretty sure the holes are bigger
    than that. Can't go look because it's in VA and I'm in QC.

  • Posted in thread: Schmitz Hochkurz Decoction on 07-13-2014 at 01:56 PM
    My only comment is that I use what appears to be that identical basket to separate liquid from
    grain for the 3rd (thin) decoction. I hang it across the top of the decoction vessel on a 2 x
    4, pump the...

  • Posted in thread: A Brewing Water Chemistry Primer on 07-13-2014 at 12:38 AM
    The intention is that 2% means 2% of the grist is sauermalz and the rest is something else e.g.
    2 lbs sauermalz and 98 lbs of other malts. But, as has been observed, if you have 100 lbs of
    grain and a...

  • Posted in thread: Ideas on Storing Well Water? on 07-12-2014 at 01:53 AM
    Bacteria somehow find a foothold in ever the purest water. I sometimes think they use carbon
    dioxide as a carbon source and light as an energy source. Well or RO water stored in pressure
    or atmospheri...

February 8, 2014  •  02:08 AM
Yeast starters generally need to be stepped up to a size appropriate for 10 gal batch pitching. But I've been researching the reason for this. It seems to me, that if the yeast needs can be anticipated and met for the whole starter size, then this step-up procedure could be eliminated. The most obvious delta (to me) across the fermentation is pH. Internally, yeast maintain pH at 5.0-5.8. Dissolved CO2, excreted acids, and cell H+ transport continously increase H+ concentration, decreasing pH. There needs to be a pH delta across the cell wall for maltose influx. So this is why yeast act to decrease pH in external medium. But they don't appear to be able to shut that process off (at least, completely) and so can acidify mediums that aren't well buffered right down and out of their operating window. Looks like best pH is mid-4's to 5.0 or so. Now, pitching a starter with too little yeast means that they can't quickly acidify the wort down to optimum pH levels. And then, even if they can, such a large amount of growth causes over-acidificaiton and floccing before full attenuation. Since this is a starter and we intend to decant the 'beer' before pitching, can't we introduce a buffer into the wort before fermentation? The buffer would hold pH around 4.5-5.0. The yeast would be presented with optimum pH from start to finish, ensuring full attenuation with any size starter, with any size innoculation. What think ye? Any recommendations for acid-salt-alkaline combinations for buffers?