Recent content by jyrenth

Did you read that article? Not once is any test or experiment cited, or even MENTIONED. The "evidence" he presents is that sometimes scientists are paid off by industry to say that things are OK when they aren't. Here is a study by a European Oncology group...

Thanks! That is exactly the response I was hoping for. I saw that a lot of the times they talked about fermentation in the article were in reference to the dental applications of Splenda, but I didn't know if it translated at all the brewing.

I feel like I should be more specific to my question, as the responses seem to be all over the place. I know what sucralose is. It's a sucrose molecule with three of the hydroxide ions replaced with chloride. I just want to know if anyone has put Splenda in a brew, and what happened...

I'm a bit confused as to whether Splenda will ferment or not. I've seen it said on these forums (mostly about sweetening Apfelwein, which is what I'm looking at doing as well) that Splenda is non-fermentable. I looked at a package of Splenda, and the very first ingredient listed is Dextrose...

No worries, it won't affect my grades at all. The problem isn't that I don't know how to siphon, I had fish when I was younger so I have experience with that. It's that I don't have a hose, and I don't know anyone here with one. I'm not taking any labs (other than Computer Science ones...

I'm new to everything homebrew, and am trying some really cheap (probably not-too-tasty) things to start out with before I buy any equipment (mostly due to having no room where I live). I don't have a car here, so I can't easily go out and buy even the basic stuff.. I'm just making due as more...

The way floating point numbers round in the machine is as follows: 1) If rounding one way gives less error than rounding the other, then round the way that gives less error (ie: 3.52 rounds to 3.5 because an error of .02 is less than an error of .08) 2) If the error is the same (ie: 3.55...

Put me in for 1. 5376.5

That was youtube's joke yesterday. ALL links for external sites were redirected to a rickroll.

Thanks a lot for the reply, that helps my understanding of what is going on a lot. I have one more question: I it was recommended to just use a dish towel over the top to prevent things from dropping in, but let the CO2 out. Wouldn't that not prevent air (and nasty bacteria from getting in...

I'm a huge newb to all this and this is a really general question that this thread has brought up for me. I just started looking into homebrewing a few days ago, and as I understand it, if you don't put an air valve on wine to keep air from getting in, the alcohol will react and make vinegar...