Recent content by yinzer2

Interesting, but how does the yeast absorb it? If it enters their cell walls I'd want to to be at a certain known concentration. When you make starters do you look at inoculation levels? Typically with a starter that propagates you shoot for each cell to double at least once. Isn't that a...

There is a sticky (or a post) from the March pump dude somewhere. BobbyM(?) also has a short video on priming. If you need to throttle/restrict the flow do it after the pump. Have the output at either 12:00 (vertical) or 3:00 (horizontal). I have two pumps and have both scenarios. I rarely...

Here's what I have so far. I'm using these stands as a proofing system, if that makes any sense (pump placement, etc). But I really like them and I don't have space for a single set-up. The weight of the BK and burner has depressed the wire support so I need to get a solid piece of something...

What grains are you using for your ales? You shouldn't need anything more than 60 minutes unless your using pilsner malt, which really isn't for Ales. I do a 90 minute anyway, but for other reasons. As far as when to add your hops, you do it as to whatever you put into your software. I've...

Also on the "hotside aeration show" Dr Bamforth mentions that one brewery injects air into the boil to help strip off DMS. Or at least that's my recollection.

One thing that I'm not clear on is when you aerate with the pure oxygen and a stone, is how much O2 actually goes into solution. From what I gather from TheBrewingNetwork is that the amount isn't that much. They indicate that since the bubbles don't reduce in size very much, that the headspace...

So how often does this become available?

And that's a very pleasant way to put it. As to TBN they quote that most Belgian Brewers as accepting a 1:1 ratio. The only two Breweries that I've been to in Belgium (Deca and Cantilion) were open air and weren't 1:1, they were wider and more shallow. But the TBN also quote Vinnie as saying...

In case anyone is interested. Belgian beer and travel: Brasserie Dupont article in Taps: The Beer Magazine

I have a freezer and have seen when using the thermowell that the freezer has enough cold mass to continue to remove heat from the fermentor after the low set point has been reached. The swing isn't too bad once the yeast gets cooking but is greater when there are critical times where the yeast...

I've been using a paint can with a light bulb inside. It's hooked to a dimmer switch but at it's lowest acceptable setting it seems to go off. With the setting so the bulb stays on the chamber gets to 80F. When I had the probe in the wort the freezer had to run so long to cool the wort, the...

DME hasn't been through a boil? DME is made from LME and I've never read anything about boiling DME or LME for 60+ minutes. I know the amount to add per gallon, it's on the website. If contamination is a concern maybe I'll can it in my pressure cooker. just wondering if anyone has used...

I just brewed a Saison and I'm going to carbonate it in a keg, but I'm looking at alternatives to force carbonation. So has anyone noticed a difference (hopefully positive) with adding DME or what I'm looking at, some syrup (D-45 from Candi Syrup). And how does one go about this. I assume...

Is that third picture with all of the bubbles your boil? You don't need that much heat or that vigorous of a boil. All that you need is to get it to your boiling temperature and hold it. What type of stove is that? I use gas and when my flask reaches 212 I all but turn the flame off. I have...

I think that he and everyone else is agreed on "For an ale, you want to pitch around 0.75 million cells of viable yeast (0.75 million for an ale, 1.5 million for a lager), for every milliliter of wort, for every degree plato.". I'm keying in on his growth factor for the stir plate. sorry, i...