Recent content by bucketnative

In before LoDo'ers crap on this idea. I have had pretty good results in bottling NEIPAs using the standard bottling routine, and just being very vigilant about splashing or aeration via a siphon. Yeah, I'm sure some hop aroma is lost versus closed transfer kegging, etc... But, for me, that's...

It would be in violation of federal law (FIFRA EPA Regulations) for them to tell you that it worked for anything other than their proven label claims. Also, testing against viruses is costly. I was involved in some preliminary virucidal testing for a compound against HIV and Bovine Parvo...

FYI - There's a new study out, still awaiting peer review, that indicates longer period of viability (days vs. hours) on surfaces: https://www.medrxiv.org/content/10.1101/2020.03.09.20033217v1.full.pdf

The Federal Insecticide, Fungicide, and Rodenticide Act governs the labeling of everything from sanitizers to disinfectants to liquid chemical sterilants (that are not used on critical or semi-critical medical devices - those are FDA regulated). There is no distinction between "brewery...

Have you tested gravity yet? Airlock activity is not a proper indication of yeast activity. I have a few buckets that do not seal well, and fermentation does not produce many bubbles in the airlock. There should have been plenty of yeast left over after racking to ferment the simple sugars in...

I was referring to the EPA label. Every disinfectant or sanitizer has a specified concentration/contact time at which it will work; that's not unique to bleach. That is why the EPA-approved label exists, it gives the certified concentrations and instructions for use in order for it to be an...

Bleach is not labeled as a "cleaner". It is registered with the EPA as a "disinfectant" because it has been shown to be effective against standard panels of bacteria, viruses, and fungi. If you look at some labels of bleach products, they will make claims against specific viruses, which means...

In order to be labeled as a sanitizer, which is an official EPA label, the sanitizer has to go through a series of standard tests. The Federal Insecticide, Fungicide, and Rodenticide Act governs the labeling of everything from sanitizers to disinfectants to liquid chemical sterilants (that are...

Well, I said it was small.

There's also a small contribution from the saturated vapor pressure of water over the beer.

I think you're getting too specific for this thread... Lumping all categories of beer into "beer" and all categories of wine into "wine" is akin to lumping all distilled spirits into "spirits", and therefore appropriate for the post that you initially referenced.

The solubility of N2 in water is roughly 100 times less than that of CO2. This is why kegged wine is typically served with N2.

Enzymes provide a lower energy barrier for specific chemical reactions to proceed (under conditions at which they would normally proceed very slowly). Like any other chemical reaction, the rate is dependent upon temperature. From what I have read, most pectinases are stable around pH 4.0 and...

You are ignoring the possibility of a mechanical fault in the bottle itself. Running through the math you should have been close to 3.0 vol, with a total of 4 points added to the beer. Each point is approx. 0.5 vol of CO2 added to the beer, which already contains CO2 in solution. Sugar: 0.29...

Isn't this how that host of Shark Tank got scammed out of $400k?