Last Activity:03-10-2014 5:07 PM
Likes Given: 18
51 Likes on 48 Posts
Posted in thread: Digital Microscope, 800x - any good? on 03-06-2014 at 08:12 PM
No you won't be able to see anything with that. If you want to see bacteria to any extent with
a hope to do the most simple identification you will need 1000X with oil immersion. you can
allso get a g...
Posted in thread: VomitRotten Cheese smell from Berliner Weisse on 03-04-2014 at 08:44 PM
I thought obligate fermenter means that it can only ferment, it cannot respire? As opposed to
facultative anaerobe (like brewer's yeast), which can produce more energy when oxygen is
Posted in thread: VomitRotten Cheese smell from Berliner Weisse on 03-04-2014 at 04:29 PM
The issue is that I can't find a source that says Clostridium is aerobic, everything I see say
anaerobic. However, we're left with the anecdotal observations that oxygen increases butyric
Posted in thread: 2 hour mash on 03-03-2014 at 10:42 PM
Budweiser mashes bud light for 5hr at 149º. They do that to get the beer as dry as possible.
20-30 years ago the malt homebrewers were getting access to was nowhere near the quality that
we have acces...
Posted in thread: Questions about March Pumps answered by the Factory! on 02-27-2014 at 09:57 PM
Hi Walter,I was in a class the other night that was taught by one of the guys from coastal
automation, who built the new stone brewery. We were discussing variable frequency drives, and
I asked if it ...
Posted in thread: PWM pump control on 02-27-2014 at 04:50 AM
What spring did you use as a strain relief on your hoses after they come off your barbed
fittings? are a little hard to snip, but work great. I think if I need some more I'm going to
use a dremmel or...
Posted in thread: Double duty from BCS 460 ?? on 02-26-2014 at 05:33 PM
My conicals are Stainless, I have an immersion coil for one and it works great, but it makes me
nervous that I can't be certain it is clean. I also like to do a CIP cycle with the conicals,
and with t...
Posted in thread: VomitRotten Cheese smell from Berliner Weisse on 02-25-2014 at 09:55 PM
What causes it (i.e. The butyric acid production)? What can you do to avoid it? I had a hint of
it on a sour stout.Butyric acid is a by product of anaerobic fermentation typically bacterial,
Posted in thread: Double duty from BCS 460 ?? on 02-25-2014 at 08:14 PM
I have a BCS 460 too and am planning on something similar though I have not really done more
than some planning in my head...I did pick up a DIGI 16 expansion board, that I plan to have
run this 8 Cha...
Posted in thread: Brew day with the new HBT Spike conical! on 02-18-2014 at 12:47 AM
Brew day with the NEW conical from the HBT spike brewing contest! In honor of our first
brewer...President I decided to brew a golden strong belgian ale for the inaugural run of the
spike brewing coni...