john from dc

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02-04-2013 10:14 PM

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  • Posted in thread: Formula for dissolved CO2 on 01-03-2010 at 06:44 PM
    well, this isn't a complete answer to your question but henry's law is a start. for a given
    solute (co2) and liquid, the ratio between pressure and co2 concentration is constant at a
    given temperature...

  • Posted in thread: What's the best way to purge oxygen from a keg? on 01-03-2010 at 06:20 PM
    determining an explicit equation would be difficult, but here are a few considerations:geometry
    is almost certainly a concern. diffusion can only happen where the gases are in'd
    also proba...

  • Posted in thread: thoughts on fermentation temps. on 11-03-2009 at 10:16 PM
    this is pretty much what i do with all my big beers. start low when ester and fusels are more
    likely to be created, and finish high to get those last couple points of attenuation.i don't
    have any expe...

  • Posted in thread: Do you ever drink BMC? on 10-30-2009 at 03:33 PM
    i just had a tallboy of schlitz malt liquor at bike polo last night. it was delightful.

  • Posted in thread: I ran out of CO2 way too early... on 10-28-2009 at 07:48 PM
    i'd say the most likely problem is a slow leak either at the regulator, the check valve, or the
    quick disconnect. happens all the time, i just found one last night as a matter of fact. as
    mentioned be...

  • Posted in thread: What is wrong and how do I fix it?? on 10-28-2009 at 03:57 PM
    i'm not sure if someone's asked this before, but after you soak in bleach, are you thoroughly
    rinsing the bottles? a soak in star san might not get rid of all the residual bleach and from
    what i under...

  • Posted in thread: Bottle bombs safe harbor on 10-18-2009 at 03:36 PM
    1.10 down to 1.026 is 74% attenuation. it could very well be done, especially if a large
    portion of the og was from extract.

  • Posted in thread: What should I buy with $400? on 10-16-2009 at 04:27 PM
    the full boil/all grain/temp control setup will improve your beer and give you more control
    over the process. if the impetus is improving your beers and you're already able to crash cool
    (sounds like ...

  • Posted in thread: Nottingham, should I supplement with US-05? on 10-16-2009 at 02:28 AM
    if this was some of the recalled nottingham, i'd leave it out of the beer entirely if you have
    another yeast readily available. using yeast that you know to be suspect is taking a big
    chance, and you'...

  • Posted in thread: Egregious Errors on 10-15-2009 at 09:01 PM
    if i think back to the beers i've made that i'd consider "not great" or "bad," every single
    damn one of them was due to fermenting too hot.edit: these days i don't brew if i'm not going
    to be able or ...

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