john from dc
Last Activity:02-04-2013 10:14 PM
5 Likes on 5 Posts
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
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 contact.you'd
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
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 ...