Last Activity:11-27-2015 8:50 PM
Likes Given: 5
Posted in thread: Oxygen, how much is too much? on 05-18-2015 at 03:12 PM
What I was doing is opening the valve close to all the way and running oxygen for 2 minutes.
The headspace was filled with oxygen, so there was certainly the capacity to have way too
much.The yeast I ...
Posted in thread: Oxygen, how much is too much? on 05-16-2015 at 01:26 AM
I started using a welding oxygen tank with a sintered stone, and have been getting solventy off
flavors. I believe I have been adding too much oxygen.I'm going to buy a flow meter, and I'm
Posted in thread: How much chlorine? on 05-09-2015 at 12:12 PM
The 0.5 ppm I mentioned was in the unheated water. When the level was so low I figured I'd ask
how much was acceptable.I heated a glass of water, let it cool, and tested it again. The level
was 0.0 Ev...
Posted in thread: How much chlorine? on 05-08-2015 at 06:01 PM
I read that you can tell if your water has chlorine or chloramine by testing the cold tap water
with swimming pool test strips, then boiling and chilling, then testing again. I tested my cold
Posted in thread: Premature staling- was it copper? on 04-05-2015 at 09:51 PM
Palmer has said that copper can catalyze staling reactions post fermentation. That would not
add copper to the beer itself.I am planning to switch to a stainless thermowell, so as they
say, I guess I'...
Posted in thread: Premature staling- was it copper? on 04-05-2015 at 01:36 PM
I recently made a thermowell from copper tubing. I've used it in about 3 batches, and I've had
a problem with a sharp, solvent-like bitterness. I had thought I had an infection problem in
some of my k...
Posted in thread: Nail polish remover on 02-26-2015 at 01:20 PM
I have a similar problem. An IPA that was splendid was solvent flavored by the time the keg was
finished, now an Altbier, same thing.I suspect an infection in the keg, because it didn't taste
Posted in thread: What kind of infection is this? on 02-26-2015 at 01:14 PM
Hafnia protea (or protea hafnia, for some reason I can't keep the names straight) is possible.
I've also had beers go bad at the end of fermentation.Parsnip flavor, white scum.The bacteria
Posted in thread: Cooling with Immersion vs Counterflow on 04-10-2014 at 08:53 PM
I had a store-bought immersion chiller, which was inadequate when I went to 11 gallon batches.
I got 50' of copper tube and wrapped it around my old 20 qt kettle and made a second chiller. I
Posted in thread: Incredible Krausen that wouldn't die on 11-24-2013 at 03:58 PM
(Warning, long post)I'm fermenting a Witbier with Whitelabs WLP400. I've used this yeast before
multiple times, but I have never seen a fermentation like this one.It's an 11 gallon batch- 10