Recent content by JP_BeerFan

You could probably get a pretty quick answer, perhaps directly from BC... in the DTM Discord. Would be an idea to identify exactly what tannin he's using in that recipe. I have seen a variety of tannin powders, some made from ground wood/bark, etc. Maybe they do vary in strength?

Ah... the cylinder is supposed to be 28mm inside diameter, which is about 1.1". Sounds like it will have lots of room. Other question is, how much height does it need for 1.000 (or a bit less?) Try measuring the length to the 1.000 mark, and I'll get some measurements off my glass one.

When you can, buy a hydrometer. There's the Herculometer, made of plastic and unbreakable, probably a good choice when you're bringing it home packed in a suitcase, or getting it shipped from far away... (not to mention protecting yourself from butterfinger moments) I stumbled across a nice...

So, the GFCI plugs sense if you have any leakage from hot to the ground. The amount of load shouldn't be part of the picture. Leakage like a human getting across the circuit, and that's pretty small before it gets harmful, so it's a pretty high resistance/pretty low current threshold. It...

Hmmm... interesting. I was going to say, the thing to try and rule out would be temp changes altering the SG reading. It would be very rare but possible, that you got a Pill with a bad component in it that was changing with temp, and throwing off the calibration. You could do a...

I also have a few Inkbird products, and have been looking into CO2 meters, for the home as well as brewing areas. Would be interesting to see how much a ferment raises the CO2 level in a room.

Late to this party... but yep, I would underline some of the good info here. The above is a good idea, and I see you went that way. Just safer stuff, and you only need a very small amount, starting with dilute stock isn't a bad storage idea. Me, I've kinda casually (but with a lot of...

Well, I got OCD activated enough to actually contact Scott Labs, and a very helpful gal there gave me some extended info... Meant to post it here, but Life(tm) and the holidays happened, etc... Notes on the topic... Storing at room temp vs the suggested 65F probably isn't causing...

Huh, thought I typed out a response, must have not sent it... 1 gal jug, in my little dorm fridge fermenter with temp control. It does taste good, so if it's a wild yeast at least its a good one. Haven't checked a sample for a while, at 20 days it was at 1.018, its past 40 days now, and...

Its a 1 gallon batch, was about 1.095. I was in a hurry, and it's a small batch, so I rolled the dice. It seemed to start, if a bit slowly, but never was strong. At least it didn't smell bad... so I didn't repitch it. There's another thread where I covered the details. I did the BOMM...

Had a general question for you all about storing liquid packs in the door. I'm trying to troubleshoot what's going on w my batch. I have a mead batch, the BOMM (Bray's One Month Mead) recipie/protocol, using Wyeast 1388. Recipe suggests that fermentation is usually done in 7-8 days, with...

Sigh... While it is good to know it is a well behaved yeast, I was looking for responses describing HOW it behaves and looks, typical time of fermentation in the BOMM protocol, etc. so I might have a chance on geting a clue why I followed the protocol closely, and my batch is STILL...

Funny, I was just trying to figure that out... Honey of course will vary on how much water is in it, though it seems the bees are fairly consistent in that. In my recent round of looking that up over several sources, it seems to end up around 1.5 oz weight to 1.0 oz of volume (fluid oz)...

Well, how about it? Anyone with 1388 experience want to comment on how it usually behaves?

Just as an update, it's been slow. Like, 20 days and it's still not done and at 1.018, slow. It took 8 days to get to the 1/3 break, fed it the second time, filled the airlock. Don't want to be accused of reposting, did a longer description in the BOMM thread, asking about normal 1388...