Last Activity:07-19-2012 7:08 PM
Likes Given: 2
10 Likes on 10 Posts
Posted in thread: Making the Switch To Metric! on 07-20-2012 at 12:08 AM
Lots of people don't seem to know the difference between accuracy and precision. Or that you
can be as accurate AND precise as you want to be with any system of measurements.
Posted in thread: Making the Switch To Metric! on 07-19-2012 at 04:52 PM
I don't see how it's easier (or more accurate) one way or the other. Just different constants
in the equations.
Posted in thread: ethanol as a sterilizer? on 07-19-2012 at 01:23 PM
Ethanol works fine. So does isopropanol (rubbing alcohol).
Posted in thread: efficiency calculation - how to account for lactose on 07-17-2012 at 04:51 AM
Lactose has the same molecular weight as sucrose, so I'd just use the same potential value as
sucrose (1.046 per pound per gallon).
Posted in thread: effects of mash temps as a function of time on 07-15-2012 at 05:59 PM
A mash-out to "preserve the sugar profile" would need to be high enough temperature to
deactivate (denature) the amylase enzymes. The traditional temperature for this is 168 F.If you
mashed for an hou...
Posted in thread: Yeast dissolved in water on 07-15-2012 at 03:59 PM
The bottom line for me is that rehydrating is bone-simple to do, and gets active fermentation
going much faster than direct pitching. It also gives you a good indication of whether the
yeast is any go...
Posted in thread: Yeast dissolved in water on 07-14-2012 at 05:49 PM
First, don't dissolve it in "hot" water. Dissolve it in warm water -- 90 deg. F is ideal. Much
higher than 100 deg. F will kill the yeast.Dissolving directly in wort subjects the yeast to
Posted in thread: Notty Attenuation on 07-14-2012 at 02:04 PM
Could have been the specialty malt, depending on the type and proportion of the grain
bill.Could have been the mash temp. overshoot, which could have knocked beta amylase out of the
picture.Or the yea...
Posted in thread: AG efficiency and reality on 07-10-2012 at 10:33 PM
Understood, agreed. However, there's got to be a diference between 1. (a 6 row grown in Iowa
and malted in chicago by maltster x) and 2. ( a 6 row grown in germany and malted by maltster
y) The brewin...
Posted in thread: Fermenting S-04 Cleanly on 07-10-2012 at 10:29 PM
I've convinced myself this is a good idea for beer clarity, since I know from experience that
S-04 flocs out extremely well. I'm concerned about flavor contributions. I've never used S-04
in such a li...
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