Recent content by edds5p0

Occasionally I look at Brulosophy

Have you been able to lager with it? If I got one it would be in my basement that usually stays in the upper 60s. How long have you been using your Immersion Pro?

I'd like to start controlling my fermentation temperature but I have concerns with bringing in another refrigerator or deep freeze. I have a GE side-by-side converted into a 4 keg kegerator, and my garage only has 1 20A circuit for the outlets and lights. What realistic options do I have? I...

For anyone near Newtown, CT, Buddha Cigar is selling some great blends at 50% if you buy 3 or more tins. Very good stuff, I got these for $20. Sent from my iPad using Home Brew

I have to give you props, your work throughout the various experiments you have done has been been very helpful to me. Thanks for sharing your findings!

My ARL came from nahamilto40 on this thread and it is a bit more efficient than the balls I got at my local market. I think we've pushing the limits of how little water we can add to get results. As long as there are solids left, we probably could add some water to reduce ethanol inhibition...

I made a batch with ARL at 1:1.5 and after it slowed down, I added roughly an additional third of the volume of water. After almost 4 weeks the product is great. It' shot some sweetness, but it has a similar dry bite to a good Merlot. I ended up with a better flavor and much higher volume...

Keep in mind that this is usually fermented by the bacterium Zymomonas Mobilus and not yeast or other fungi. From my cellulosic ethanol experience, the bug prefers a pH of 5.3.

The problem is that adding solvents like ethanol can interfere with the protein's conformation and potentially render it ineffective. How much it takes depends on many factors such as pH and what salts are present. Also, the osmotic stress put on the organism can also hinder or inhibit its...

I would be I the interested to see how the alcohol experiment goes. My biochem experience tells me that the ethanol will inhibit the activity of the yeast.

This guy does...

I have made some tasty batches using ARL alone. I believe it is actually a. Oryzae.

Just a small correction; while Koji only hydrolyzes starch, rice leaven will both ferment and hydrolyze the starch.

I made 3 or 4 batches with ARL and YRY. They were my favorites so far. The wine was drier than the stuff I am making now with the balls and RYR. I felt that the cleaner finish on the ARL really made a more drinkable wine.

Welcome!