Last Activity:07-14-2016 12:32 AM
Likes Given: 510
278 Likes on 231 Posts
Posted in thread: Any powder sanitizers? on 07-09-2016 at 04:43 AM
Breweries (at least in the US) use caustic cleaners and acidic (typically phosphoric) or heat
Posted in thread: Grain room on 07-05-2016 at 07:17 PM
1) that's awesome. 2) How have I never thought or bridging two of these like that middle
Posted in thread: pH 5.2 stabilizer: how did you conclude it doesn't work? on 07-05-2016 at 03:34 AM
I believe it's ajdelange that says something like...5.2 works really well for those who don't
own a ph meter, doesn't work at all for those that do.
Posted in thread: pH 5.2 stabilizer: how did you conclude it doesn't work? on 07-05-2016 at 03:27 AM
Completely agree Martin, I hate seeing it on store shelves.
Posted in thread: Help Understanding Efficiency Numbers on 07-04-2016 at 03:03 AM
1) Volumes don't make sense. To get 7.25 gal strike, and 6.65 run off you'd have an absorption
rate of 0.6 gal/lb. This is a very hard squeeze. 2) Target batch size is the volume transferred
INTO the ...
Posted in thread: Any powder sanitizers? on 07-04-2016 at 02:50 AM
Sterilization is a specific scientific term, and is not applicable to sodium percarbonate.
Sterilization requires 100% death of all living organism. While hydrogen peroxide is a valid
Posted in thread: Stir Plate Magnets on 07-03-2016 at 11:32 PM
Does the stir plate stay still or does it move/wobble around? I just tape my magnets on, once I
get it centered I don't have any issues.I've used various magnets,bar, neod, hard drive...
Posted in thread: 30% efficiency! Help! on 07-03-2016 at 11:24 PM
You really can't crush it yourself without a mill. You might see some benefit to double milling
at the lhbs if possible.
Posted in thread: 30% efficiency! Help! on 07-03-2016 at 10:08 PM
Analysis: Estimated efficiencies with a 95% conversion (typical value for a good mash): Mash,
69%Brewhouse 61% (due to the half quart of loss in the kettle after the boil). Actual/measured:
Posted in thread: Kettle Sour Impact on Hop Utilization on 07-03-2016 at 06:41 PM
Agreed with the above, limit your ibus to 0-10. Iirc all of the sours from tonsmeire were dry
hopped at various points.