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subed. This is great stuff.

In short, you have to use the same special (read as expensive) alloys used in the thermocouple all the way to very close to the chip where the "cold-junction" compensation is made. Also, thermocouples very sensitive to noise such as electric elements and pumps.

Well, I'm not super versed in hot water heaters, but Omega instruments measures Watt density as Watts per inch. So in theory, you could divide the rated Wattage by the number of linear inches the element measures including any double backs and loops.. The problem is I don't know what the...

That pre-chiller is of the same basic construction as the typical immersion chillers. I see no reason it wouldn't work.

Extremely impressive! Your LabVIEW synoptic display is beautiful; I hope to build one of my own some day. I look forward to your continued updates.

Subscribed.

My hat's off to the guy for getting his employer to pay for the brewery upgrade. That's a pretty sweet perk.

Jack Keller's recipes can be found here: Orange-Chocolate Port: Here. Search on page for: "Some years back I gave" A Second Orange-Chocolate Port: Here. Search on page for: "A Second Orange-Chocolate Port" Either copy and paste the url, or if you follow the link, search for the text in...

Any residual sugar will not affect either they Hydrometer or the Refractometer readings just because it has fermented. Simply, sugar is sugar. The Refractometer is calibrated to read the sugar and water solution. It won't mater that the sugar has not been fermented. The Refractometer may...

HppyWino, It sounds like you're asking, if the Original Gravity can be calculated based on Hydrometer and Refractometer readings? And secondly, what are the limits of that calculation? So here goes... The short answer is yes, the limits are hard to know without examining the exact...

In the original post it says the water is both softened and neutralized. A neutralizer adds minerals such as calcium and magnesium back to the water. The sodium content may be a bit high, but I expect that the water would have a light mineral content that wouldn't be completely devoid of the...

Unless your water just plain tastes bad, by the time it is softened and neutralized, I wouldn't think the chemistry would be bad for Skeeter Pee. If it does not taste bad, I would try cutting it 50-50 with your softened and neutralized tap water. Otherwise, I would go to the store and buy...

When you pitch your yeast, the yeast use the oxygen available in the must to reproduce instead of producing a lot of alcohol. After the oxygen is used, the yeast generally switch to fermentation and alcohol production. A large number of the compounds found in fermenting and finished wine can...

xdfireguy, It looks like you have the basic idea. Yeast will stop fermenting when: 1) There are no additional fermentables; 2) The yeast are dead. There are several ways to end up with dead yeast: 2A) Enough alcohol has been produced or added so that it is toxic; 2B) The addition of...

I've read about people filtering cider through "snakes" of activated charcoal to filter. While the humble Brita filter uses similar technology, it is designed for a bit more air contact than I would want with a fermented beverage. It would be interesting to experiment with as I can't say I've...

I use either a number 6 or number 6 1/2 stopper in my 1 gallon jugs.

How long did you let the wine clear after adding the bentonite? You said you stabilized with Campden Tablets, did you sweeten too? My first thought is that it needed a couple of more days to settle before racking and bottling, so there may have been additional particulate material that had...

You might give your existing pitch another day before pitching more yeast. I pitched a re-hydrated Lalvin 71B-1122, past its expiration date, into a 1.168 Chocolate-Cherry mead and was able to get very solid fermentation after it acclimated to the must. I will admit that I too wondered if it...

My thoughts on using a juicer is that the results will vary with the function of the juicer. I have seem some that are glorified blenders while others just make pretty colored water. Depending on the product being juiced. Some fruits, like Apples which has a cyanide like compound in the...

You're not the only one.