Last Activity:12-01-2013 4:07 PM
Posted in thread: De-Gassing and Oxygenation on 02-09-2013 at 05:01 AM
So how do you manage to stir your wine long enough and vigorously enough to de-gas it, without
dissolving large quanities of Oxygen into it?
Posted in thread: Mix-Stir Question on 01-12-2013 at 08:08 PM
If I'm going to degas wine and the instructions say something like 'stir vigorously for 4
minutes,' should I reduce the amount of time if using a drill powered mix-stir? TIA!
Posted in thread: TS-13010 Controller Parameters? on 12-29-2012 at 11:46 PM
This happened to my controller, I just unplugged the freezer and let it come back up to temp
and plugged it back in. It seemed to fix the issue and none of my settings were changed.Thanks.
Posted in thread: TS-13010 Controller Parameters? on 12-29-2012 at 02:33 PM
The TS-13010 Temp Controller on my keezer somehow malfunctioned and took the temp down to about
2F before I noticed and unplugged it. It's coming slowly back up to temp now.Anyone have a list
of the D...
Posted in thread: Kolsch Water Profile? on 05-20-2012 at 01:14 PM
You'd have to do an analysis (titration with EDTA). Most CaCl2 seems to be labeled as
containing 76 - 83% actual calcium chloride (the rest is mostly water of hydration) so 80%
seems like a reasonable...
Posted in thread: Kolsch Water Profile? on 05-20-2012 at 12:51 PM
As it is often hopped with noble varieties Kölsch does not want sulfate. Chloride is a
different matter. Around 65 mg/L seems to work best for me. Much less than that and it starts
to get thin and fla...
Posted in thread: Kolsch Water Profile? on 05-20-2012 at 03:02 AM
Any tips on building water (from RO) for a Kolsch? I'm particularly interested in the ideal
chloride/sulfate balance/numbers. Or does it even need sulfate at all? TIA!
Posted in thread: Mystery rising 'balls' in yeast starter on 02-22-2012 at 11:08 PM
I made a starter of Wyeast 3724, about 24 hours on a stirplate, and then cold crashed in the
fridge. Now, a couple of days later, there are little 'balls' of what appear to be yeast that
are shooting ...
Posted in thread: Rye and mash pH on 02-17-2012 at 02:01 AM
I'm going to brew a Saison with a substantial amount of Rye Malt. Does anyone know how rye
affects the mash pH in comparison to Pilsner Malt or Wheat Malt, for example? Ideally, if
anyone knows the 'D...
Posted in thread: EZ Water Calculator 3.0 on 08-13-2011 at 12:40 AM
Thanks Much for the update!One question... why no NaCl in this version? I sometimes add a
little NaCl to get some more chloride without moving the pH.Don't mean to sound ungrateful!