Last Activity:02-03-2014 7:37 PM
Posted in thread: Calculating PSI on 04-11-2013 at 12:59 PM
Humm... ok..., well maybe I can clarify:If I wanted my beer to have 4 volumes of CO2 in my
bottle, how much PSI would be in the bottle at 20 C.I found the answer on my own, so no need to
look into thi...
Posted in thread: Calculating PSI on 04-10-2013 at 05:15 PM
From what I can read in that PDF, these are formulae to create CO2 graphs. I'm not sure this
solves my problem, or answers my question. I'm not a Math or a Science major, so I wouldn't be
able to full...
Posted in thread: PSI Tolerance of Grolsch Bottles on 04-10-2013 at 12:31 AM
I'm sorry to hear that timsch. I got this directly from Grolsch themselves. It could be that
these ratings are based on brand new bottles (as they do say new). It could be that old ones
get micro crac...
Posted in thread: PSI Tolerance of Grolsch Bottles on 04-09-2013 at 10:26 PM
Hello everyone.I just wanted to let you know that I contacted Grolsch directly and asked them
what the PSI rating was on their flip-top bottles, and they replied in a day!! I thought I'd
share this in...
Posted in thread: Calculating PSI on 04-09-2013 at 10:22 PM
I'm attempting to put this equation in a spreadsheet, which is why I need the equation.
Posted in thread: Calculating PSI on 04-09-2013 at 09:52 PM
Yes. That is what I'm after. I appreciate your response.But, If you don't mind, would you be
willing to write out the ideal gas equation so that I can understand all of the constants
involved? I under...
Posted in thread: Yeast in History on 04-09-2013 at 02:23 PM
I'm wondering how brewers throughout history were able to keep their yeast strains stable from
one batch to the other back before microbiology was understood? Anyone know about this?
Posted in thread: Calculating PSI on 04-08-2013 at 07:31 PM
Can anyone here tell me what the equation is to calculate the amount of PSI there would be in a
bottle that has a CO2/Vol of about 4 at 20 C?I'd like to be able to calculate this myself, but
I don't k...
Posted in thread: Fermenting Hefeweizen - Is it stuck? on 04-02-2013 at 11:01 PM
1.020 is still a bit high even if you mashed too high. 156 shouldn't have been too high
regardless. Have you roused the yeast? How long ago did you brew/pitch?I pitched 3 days ago. It
was going strong...
Posted in thread: Fermenting Hefeweizen - Is it stuck? on 04-02-2013 at 10:57 PM
I'm currently fermenting a kind of wheat beer using WLP300 Hefeweizen Ale Yeast. My OG was
1.046 and I'm looking for a FG of 1.008, but it seems to have stopped fermenting completely at
1.020. I'm won...